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