Fish and shellfish

two day course from £360.00

Available from 15th Nov 2017

On this two day cookery course you’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite fish and shellfish dishes.

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Course dishes 2017

Day 1

  • Clams with beer, black beans and ginger
  • Prawn caldine
  • Lemon sole with pointed cabbage and a lemon butter sauce
  • Roast haddock with aioli and butter beans
  • Malaysian seafood laksa

Day 2

  • Ceviche of sea bass, smoked chilli and pomegranate
  • Stir fried salt and pepper squid
  • Plaice with leeks, mint and Beaujolais
  • Prawn and fennel risotto with lemon oil
  • Le plateau de fruits de mer

Please note seasonal dishes are subject to change.


  • Identifying, cleaning and cooking clams
  • Prepare and cook raw tiger prawns
  • Filleting a flat fish
  • Filleting a round fish
  • Making a laksa paste
  • Filleting a round fish
  • Cooking/curing raw fish
  • Preparing, cleaning and pan frying squid
  • Filleting a flat fish
  • Preparing and cooking raw tiger prawns
  • Making a risotto
  • Identifying, cleaning and cooking a wide range of shellfish
  • Making a mayonnaise

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. On the second day of your course, 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

Day 1

  • Seared scallops with lentils and a tomato and herbes de Provence dressing
  • Fillets of lemon sole with ciabatta breadcrumbs and salsa verde mayonnaise
  • Salad of mackerel with sundried tomatoes and fennel seeds
  • Pad Thai noodles with prawns
  • DEMO – Sashimi of salmon, sea bass and tuna

Day 2

  • Raw sea bass with apple and lemon verbena
  • Steamed mussels with yellow kroeung, coconut milk and kaffir lime
  • Pan-fried gurnard with sage and garlic butter
  • Singapore chilli crab
  • DEMO – Grilled lobster with Pernod and olive oil dressing

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