Fish & Seafood Cookery Course

£185.00 5 hours 45 minutes

(5 customer reviews)

Learn how to select and buy quality fish.

Discover classic flavours and recipes to wow your dinner party guests.

Category:

Description

Our one-day Fish and Seafood Cookery Course has the perfect balance of demonstrations by our chef and hands-on cooking. Using the freshest seafood and ingredients, we’ll teach you how to identify and select the freshest fish. You’ll learn the knife skills necessary to easily prepare and bone fresh fish and discover classic flavours and recipes to wow your guests.

All courses are taught by our skilled chefs. Our school is positioned in Abinger Hammer, a delightful and picturesque village in the heart of the Surrey Hills. The school provides each student with a fully equipped kitchen and all necessary ingredients and equipment. We believe in hands-on, practical teaching – so be prepared to roll up your sleeves!

Technical Skills:

How to select and buy quality fish
Preparing razor clams
Knife skills and selection
Fillet and skin a flatfish
Fillet a round fish
Making fish stock
Pin boning
Steaming

Sample Menu:

Butter poached fish with celeriac puree and caper pangrattato
Pan-fried fillet of bream with a mustard and tarragon sauce
Grilled razor clams with chilli
Tuna tartar with a spiced avocado puree and linseed cracker
Saffron aioli

Facilities:

Indoor dining area
Outside seating and dining area
Free wifi
Limited onsite parking
Idyllic countryside setting, easily accessible by road and public transport

5 reviews for Fish & Seafood Cookery Course

  1. Martin Pearcy (verified owner)

    A great day with Chef Jake all began with a crash course in fish filleting, this set us up for the recipes we would develop through the day. The course methodology was a relaxed and step by step approach, no questions were too small for Jake and I felt we could ask anything I was not clear about or that I may have forgotten from the demonstration.

    My highlight of the day was the Razor Clam recipe, a technical dish that was soooooo tasty washed down with a glass of Sauvignon Blanc in the sunny garden.

    Jake also did some demonstration dishes including an amazing celeriac mash that was served up with the pan fried Bream that we created.

    it was a really enjoyable day, id highly recommend it to anybody interested in cooking fish.

  2. James (verified owner)

    This was a very enjoyable course, with plenty to learn in a great setting.

    I was able to step outside my comfort zone where the preparation of the fish was concerned, the teacher provided a supportive environment and was quick to help out with any questions.

    The food tasted fantastic, there was enough for my wife to try some of the creations afterwards.

    A set of recipes from the day was provided and I am looking forward to revisiting some of them at home.

  3. Elaine Phillips

    I spent a great day at Abinger Cookery School. The fish and seafood course was excellent. From the moment I arrived there was a lovely welcome. Under Chef Kat’s instruction we were shown how to fillet two types of fish and then do it ourselves. I learnt how to prepare and cook scallops properly and we made an lovely onion puree. We also made brown butter to poach our filleted lemon sole which we plated up with a celeriac puree and steamed cavola nero. The bonus was getting to eat this for lunch with a glass of wine, and it was delicious.
    We also prepared and tasted tuna tartare and took this and the filleted sea bream home to enjoy later.
    I was very impressed with the course and the calm atmosphere which made it a really enjoyable day and I learnt such a lot which I will now put into practice.
    I would highly recommend this course to anyone who enjoys cooking and eating fish.

  4. Nicola Wright (verified owner)

    I would like to thank everyone for the fish course I attended a week ago. Before the course I hadn’t really cooked much fish unless it was in a pack already skinned and filleted. This weekend I took the plunge and bought mackerel from the fishmonger, which had been filleted, but with my new knowledge I checked for pin bones and found a stray fin which I dealt with and the popped under the grill and cooked to perfection. Standing at the the fish counter I looked at the plaice and decided next week I’m going to buy the whole fish and fillet and skin it myself. I realised that dealing with fish isn’t frightening, easy to cook and very nutritious and this new found confidence came from the course. Roll on a new course.

  5. Roger (verified owner)

    Thank you for the fish course I attended recently. Jake was very informative. There was a really good ambience and combination of practicals and demonstrations. The lesson on filleting was especially useful for me. The scallops we cooked were a new experience for me and particularly delicious. I’m looking forward to doing them again.

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  • Please note:
    • Limited parking is available on-site. Please bring containers so you can take home any leftovers.
    • If there are 4 or less people on the course we have the right to postpone the course and offer an alternative date.
  • If you have purchased a voucher please contact us at hello@abingercookeryschool.com to redeem.
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