Four day fish and shellfish

Ultimate fish & shellfish

four day course from £780.00

Available from 10th Oct 2016

Throughout the four days you’ll be working with Cornish seafood from Looe and Newlyn fish markets. Each day our chef 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 as well as baking en papillote; preparing fish stews, smoking fish, sashimi and sushi, ceviche, preparing prawns; preparing and cooking mussels, oysters and clams; preparing and cooking squid and cuttlefish.

← Back to Course List

Course dishes 2016

Day 1

  • Ceviche of monkfish with avocado
  • Pondicherry mackerel fish fry
  • Grilled scallops with toasted hazelnut and coriander butter
  • Ragout of sautéed lemon sole with serrano ham, spring vegetables & pea shoots
  • Grilled lobster with fines herbes
  • Red mullet en papillote with thyme

Day 2

  • Sautéed squid with Greek salad
  • Mussel masala with coconut, ginger and green chillies
  • Deep fried fillets of plaice with salsa verde mayonnaise
  • Steamed sea bass with garlic, ginger and spring onions
  • Bourride of red mullet, gurnard and fresh salted cod

Day 3

  • Shrimp and dill fritters with ouzo
  • Sashimi of salmon, tuna, sea bass and scallops
  • Roasted gurnard with a Thai hot, sour and sweet sauce
  • Grilled Dover sole with sea salt and lime
  • Hot shellfish with garlic and lemon juice
  • Gravlax of salmon

Day 4

  • An early morning fishing trip or fish filleting skills if the weather is against us
  • Brunch: Hot smoked salmon kedgeree
  • Classic fish soup with rouille and croûtons
  • Freshly boiled and dressed crab

If you have more questions about our courses click here.

Practical techniques

Day 1

  • Skinning, removing the membrane, filleting and curing monkfish
  • Filleting and pan-frying mackerel in a spice paste
  • Opening, cleaning and grilling live scallops
  • Filleting and sautéing lemon sole
  • Killing, jointing and deep-frying lobster
  • De-scaling, filleting and cooking a round fish en papillote
  • Oven-roasting tomatoes and making a tapenade

Day 2

  • Cleaning, preparing and sautéing squid, live mussels in a masala paste and deep-frying lemon sole in panko breadcrumbs
  • Making mayonnaise
  • Descaling, cleaning and steaming a whole round fish

Day 3

  • Preparing and cooking large prawns
  • Preparing and slicing a selection of fish to be eaten raw
  • Cleaning, trimming and roasting a whole round fish
  • De-scaling, trimming and char-grilling a flat fish
  • Preparing and steaming a selection of shellfish
  • De-scaling, filleting, pin-boning and curing salmon

 

Day 4

  • Filleting, pin-boning and skinning a selection of fish to be cooked in a soup
  • Making rouille and croutons
  • Killing, cooking and removing the meat from a crab

Course dishes 2017

Day 1

  • Mussel, leek and saffron soup
  • Mackerel rechaedo, katchumber salad and pilau rice
  • Salad of cuttlefish, noodles, shitake mushrooms and truffle
  • Deep fried sole in panko breadcrumbs with ravigole sauce
  • Thai red seafood

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

Day 3

  • John Dory chowder with mussels and cider
  • Warm salad of monkfish and prawns with fennel butter vinaigrette
  • Grilled scallops with pumpkin seeds, serrano chilli and coriander sauce
  • Singapore chilli crab
  • Bouillabaisse
  • Gravlax of salmon

Day 4

  • An early morning fishing trip or fish filleting skills if the weather is against us
  • Brunch: Hot smoked salmon kedgeree
  • Classic fish soup with rouille and croûtons
  • Freshly boiled and dressed crab

If you have more questions about our courses click here.

Stay with us

There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.

With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.

Call 01841 532700 or click here to find out more.

What course are you looking for?