Fish! Saturday Session

Healthy, delicious and versatile, fish is still regarded by many as difficult to cook. Sustainability is also high on the agenda. This course will give you the confidence to identify sustainable and fresh fish, how to prepare it whole and how to gut and fillet. You will learn which cooking methods are best for each type of fish and what’s in season. Recipes are seasonal and depend on what time of year you attend – examples are: whole aromatic sea bass, plaice en papillotte, mackerel in sweet and sour sauce and new ways with classic salmon. Each class culminates in a sit-down meal.