Sustainable Fish Cookery

Led by Peter Vaughan

Preparing and cooking fish to perfection involves a number of skills, but with tips from an experienced chef who has spent time as a Poissonier (fish chef) in fine dining establishments, you too will be able to master this delicate but delicious ingredient. It is vital for the planet that we understand where our food comes from and using sustainable fish is really important so this is a chance to learn all about that as well.

Peter is passionate about food and his knowledge is vast. He will entertain and educate at the same time - the evening will be busy and fun.

"Come on this course - it's delicious!" Briony Clark

What will I learn to cook?

• Fish filleting & fish cuts - goujons & paupiette

• Sauces that go well with fish: bechamel, soubise, tartare

• Paupiettes of sole soubise with etuvé of leeks (2 x portions to take home and cook next day)

• Crispy pane of fish goujons with tartare sauce 

What happens on the day?

• The class is a busy hands-on session.
• All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!
• The small group size enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.
• The session will finish with a meal (including wine) and you will have some goodies to take home.

This class can be made suitable for gluten free. Let us know at the checkout when you book.