Four-Day Ultimate Fish & Shellfish
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 drinks 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.
Day 1: Monday
- Steamed scallops in the shell with ginger, soy, sesame oil & spring onion
- Deep-fried coconut chilli prawns
- Dover sole a la meunière
- Lobster thermidor
- DEMO – Splash café clam chowder in sourdough bowls
Day 2: Tuesday
- Mussels with tomato, chilli and parsley
- Lemon sole with lemongrass butter
- Madras fish curry of gurnard, tomato and tamarind
- Singapore chilli crab
- DEMO – Indonesian seafood curry
Day 3: Wednesday
- Smoked mackerel salad with apple and Thai basil
- Seafood risotto
- Braised brill with slivers of potato, mushrooms and truffle oil
- DEMO: Crab broth
Day 4: Thursday
- Razor clam shangurro
- Classic fish soup with rouille and croûtons
- Roast tronçon of turbot with hollandaise sauce
- HANDS ON DEMO – Sushi
Please note ingredients are subject to change, due to seasonal availability.
Day 1
- Preparing and steaming scallops in the half shell
- Peeling and preparing tiger prawns
- Breadcrumbing and deep frying prawns
- Making a dipping sauce
- Preparing a whole flat fish to be pan fried on the bone
- Making a beurre noisette
- Selecting, cooking and preparing a lobster
- Making a chowder
- Filleting a round fish
Day 2
- Selecting, preparing and cooking mussels
- Preparing a whole flat fish to be grilled
- Making a compound butter
- Filleting and pan frying a round fish
- Making a curry
- Selecting, preparing and cooking a crab for stir fry
- Making a curry paste
- Preparing a selection of fish, crustaceans and molluscs
- Cooking rice
Day 3
- Finely slicing vegetables
- Deep frying a smoked fish Making a risotto
- Selecting and preparing a range of molluscs and crustaceans
- Filleting a flat fish
- Braising a flat fish
- Making and clarifying a broth
Day 4
- Selection, preparing and cooking razor clams
- Making a shellfish reduction
- Making a fish soup
- Making a rouille
- Making croutons
- Preparing a whole flat fish for Troncons
- Roasting a troncon of turbot
- Making a hollandaise
- Making a butter thickened sauce
- Cooking sushi rice
- Preparing fish for sushi
- Making differs styles of sushi
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 drinks and a farewell dinner package starts from £2540 for two people. Call 01841 532 700 to book.
The course was superb. I really enjoyed it. The staff were so helpful and informative and it has a really relaxed feel.
It was an excellent experience. It has blown my mind how well organised it is and delicious recipes.
COURSE DATES
