An introduction to choosing, preparing and cooking fish. Course may include:

• Flat Fish – preparing, filleting and skinning

• Round Fish – preparing, filleting, skinning and de-boning

• Fish Stock – recipe for adding to the store cupboard

Recipes may include:

• Pan seared scallops with a miso glaze & pickled vegetables

• Pan fried mackerel with a red pepper and chive coulis, roast fennel, chive butter

• Hassle back potatoes

• Prawn linguine

• Tempura plaice with homemade tartare sauce

£150

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