Ultimate fish & shellfish

four day course from £850.00

Available from 13th May 2019

Updated for 2019, the ultimate four day course at Rick Stein’s Cookery School.

Over the four days you’ll be working with Cornish seafood from Looe and Newlyn fish markets. Our team of chefs will guide you through all the essential skills of seafood cookery: scaling, gutting, skinning, filleting round and flat fish, cutting large fish into steaks, poaching, frying, grilling, roasting and braising fish; preparing fish stews, smoking fish, sashimi, ceviche, preparing prawns; preparing and cooking mussels, oysters and clams.

View the full menu of dishes below.

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Course dishes 2019

Day 1: Monday

  • Fishing Trip
  • Breakfast/Brunch: Hot smoked salmon kedgeree
  • DEMO – Bourride of red mullet, brill and salt cod

Day 2: Tuesday

  • Hog island oysters with chilli
  • Prawn molee
  • Steamed scallops with ginger and soy
  • Lobster thermidor
  • DEMO – Splash cafe clam chowder in sourdough bowls

Day 3: Wednesday

  • DEMO – Classic fish soup with rouille and croûtons
  • Dover sole seasalt and lime
  • Roast tronçon of turbot with hollandaise sauce
  • Singapore Chilli crab
  • DEMO – Indonesian seafood curry

Day 4: Thursday

  • Abraham’s ceviche of sea bass, prawns and chilli
  • Mackerel recheado
  • Lemon sole with lemongrass butter
  • Pan fried monk with new season garlic and fennel
  • DEMO – Sashimi of salmon, sea bass and tuna

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

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