half day course from £Array
Available from 4th Jul 2019
On this half day course at Rick Stein’s Cookery School, learn the skills and techniques to create ceviche of monkfish, prepare a dish of lemon sole with black olive and basil butter.
- Monkfish ceviche with avocado
- Lemon sole with black olive and basil butter
- Salt baked bream with Salpicon dressing
Please note ingredients are subject to change, due to seasonal availability.
- Filleting a monkfish tail
- Cold-cooking fish in lime juice
- Preparing and filleting and grilling a flat fish
- Preparing and cooking a selection and fish and shellfish
Arrive – watch our chefs demo two dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Demo – time to relax with a cup of coffee or glass of wine and watch our chef demonstrate the final dish of the day
Finish – you will be presented with a certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.
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