Fish Workshop

Fish cookery is often shied away from – it can be daunting not knowing where to start when faced with a whole fresh mackerel.

On this course you will learn how to gut, scale, fillet, skin, pin bone and cook fish to perfection. You will work with both flat and round fish, learning the secrets of how to identify the freshest and most flavoursome catch.

Typical Menu

  • Escabeche of mackerel Roasted sea bass with fennel
  • Sole Meunère Crispy red mullet with couscous salad
  • Steamed salmon with spring onion, tomato and ginger

Skills you will learn

  • Filleting
  • Skinning
  • Cooking

Fees £175
Time9:30 AM - 4:30 PM

Any questions?

+44(0)1483 726957

* Subject to our annual fee review in April of each year, in accordance with our Terms and Conditions of Enrolment

Course Summary

During your day at The Academy you will work with both flat and round fish, learning the secrets of how to identify the freshest and most flavoursome catch.

When your morning is complete, you and your fellow students will be shown down to a table at The Restaurant at Tante Marie. Here you will enjoy a 2 course meal from The Restaurant’s lunchtime menu, including a well-deserved glass of wine.

After lunch it’s back to the kitchen to finish off your day.

All of our Lifestyle cookery classes are taught by the same team that teach our professional cookery courses, and there are never more than 10 students in each class. This means that our students always gain as much as they possibly can from every experience at Tante Marie.

Typical Recipes Covered
  • Escabeche of mackerel Roasted sea bass with fennel
  • Sole Meunère Crispy red mullet with couscous salad
  • Steamed salmon with spring onion, tomato and ginger
What’s included?

Testimonials

The school is so welcoming

“Tante Marie has been a huge part of my career change and I couldn’t imagine how another school could have done a better job at setting my foundation for the future. The school is so welcoming, the curriculum really sets you up for a great future and the staff are all simply incredible!”

Richard, April 2012