Ultimate fish & shellfish

four day course from £850

Available from 11th May 2020

Our four day course is the culmination of Rick’s forty-year passion for fresh fish, simply cooked. All guests are invited to join us on the Sunday for a complimentary Prosecco and canapé reception, before being immersed into a culinary adventure, cooking the best seafood in Cornwall. This course offers the perfect balance of demonstrations by our chefs and hands-on cooking, with plenty of time for tasters and lunch. You will also enjoy a morning sea fishing trip from Padstow harbour.

View the full menu of dishes below.

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Course dishes 2020

Day 1: Monday

  • Fishing Trip
  • Breakfast/Brunch: Hot smoked salmon kedgeree
  • DEMO: Indonesian seafood curry

Day 2: Tuesday

  • Oysters – two ways; Rockefeller and shallot vinegar
  • Scallop with truffle butter
  • Singapore chilli crab
  • Mussels with black bean
  • DEMO: Langostines – two ways; Pernod and olive oil and mayonnaise

 

Day 3: Wednesday

  • DEMO – Classic fish soup with rouille and croûtons
  • Dover sole seasalt and lime
  • Roast tronçon of turbot with hollandaise sauce
  • Lobster thermidor
  • DEMO – Hot shellfish

Day 4: Thursday

  • Ceviche of bass with smoked chilli and pomegranate
  • Mackerel stuffed with hot red pepper paste, parsley and garlic
  • Fillets of lemon sole with stir-fry spinach and coriander
  • Hake with sauce vert with butter beans
  • DEMO: Bouillabaisse

Please note ingredients are subject to change, due to seasonal availability.

Techniques

Day 1

  • Filleting and pan-frying monkfish tail
  • Filleting and griddling a round fish
  • Filleting, panéing and deep-frying flat fish
  • Making a mayonnaise
  • Preparing a selection of fish to be eaten raw

Day 2

  • Shucking oysters
  • Making a tempura batter
  • Peeling, de-veining and cooking prawns
  • Humanely killing, boiling and preparing a crab for stir-frying
  • De-veining, peeling and cooking prawns
  • Cleaning and cooking clams
  • Making aioli

Day 3

  • Filleting a round fish
  • Making a rouille
  • Trimming and skinning and pan-frying a whole flat fish
  • Making a beurre noisette
  • Preparing a flat fish for tronçons
  • Making a hollandaise sauce
  • Humanely killing, cooking and preparing lobster
  • Identifying, cooking, cleaning and preparing a wide range of shellfish
  • Smoking salmon

Day 4

  • Making a bourride

Stay with us

During your course you can also stay in one of our coastal inspired rooms designed by Jill Stein. When booked together, a five night bed and breakfast break, four day cookery course, welcome and farewell dinner package starts from £2540 for two people. Call 01841 532 700 to book.

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