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Fish and Shellfish.

March 21 @ 10:00 am - 6:00 pm


The day starts with a quick lesson on how to fillet flat and round fish…something your fishmonger will do for you. We will prepare a fish stock, which will be used to make a classic veloute sauce and will be the basis for a seafood risotto. Hake with palourdes clams. Scallops with lime and chilli butter. Roast and buttered cod with spiced lentils and Madeira sauce. Malaga style, mixed fried fish with saffron aioli. The Earl’s fish pie. Crab tart. Ceviche. Confit salmon. The day includes what to look for when buying fish, skinning, pin boning and all other relevant information for an enjoyable day, with recipes to take home with you.


March 21
10:00 am - 6:00 pm