Fish & shellfish menu 3

one day course from £198.00

Available from 28th Nov 2017

On this one day course you’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite dishes. For our one day courses, we develop four menu variations to allow people to try their hand at different dishes and techniques

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Course dishes 2017

  • Gurnard fillets with a potato, garlic and saffron broth
  • Warm salad of monkfish and tiger prawns with fennel butter vinaigrette
  • Grilled scallops with pumpkin seeds, serrano chilli and coriander sauce
  • Singapore chilli crab
  • Bouillabaisse

Please note seasonal dishes are subject to change.

Techniques

  • Filleting a round fish
  • Making a broth
  • Filleting and preparing monkfish
  • Preparing and cleaning scallops
  • Identifying, cooking, and preparing crab
  • Cooking a fish stew

Course overview

Arrive – 8:45am
Welcome – Enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am – Watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. You will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

Course dishes 2018

  • Raw sea bass with apple and lemon verbena
  • Steamed mussels with yellow kroeung, coconut milk and kaffir lime leaves
  • Grilled prawns with ouzo, tomato, chilli and feta
  • Cornish sole with coriander salsa and coconut rice
  • Monkfish vindaloo

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