hosted by Leiths School of Food & Wine
This four part evening course is a fish lover’s delight. Take the fear out of preparing and cooking fish as you learn week by week: filleting and cooking flat and round fish as well as cooking mussels, clams, scallops, squid and prawns. By the end of four weeks you will have a repertoire of delicious seafood dishes and the know-how to adapt and expand your repertoire. Including plenty of advice on alternative recipes to try, and with practical tips on selecting, storing and cooking, this course will turn novices into confident fish cooks.
Steamed sea bass with sauce vierge
Spaghetti con vongole
Scallops grilled in the half shell with ginger, spring onion and lime
This class runs on Wednesday evenings for 4 weeks (2.5 hours per session)