Cooking classic fish and seafood

This class will teach you some solid technique, such as skinning flat fish, filleting round fish and searing scallops to perfection, and focuses on classic recipes, all easily achieved at home.

Daily catches allowing, recipes include:

Beetroot and Vodka cured Gravad Lax – a fantastic and versatile Swedish classic as good with poached eggs for a relaxed Sunday Brunch as it is served a classic canapé on a piece of rye or on a blini. We teach you how to cure, you bring home.

Sole Meunière using supreme Dover Sole – a simple yet luxurious dish using one of the best fish in the world. We teach you how to skin a flat fish.

Grilled Cornish mackerel with beetroot or gooseberry salad – the accompaniments depend on the season. We teach you how to fillet a round fish.

Lux Fish stew with coconut and tomato – a sublime feast for many. We teach you how to cook mussels.

Pan fried scallops with celeriac or green pea purée – we teach you how to pan fry scallops to perfection. Purée depending on season.