The ocean provides us with some of the most delicious and versatile cooking ingredients with a vast range of flavours, from delicate to strong, as well as interesting textures and colours. Among the most commonly enjoyed shellfish are prawns, shrimp, mussels, clams and scallops, each of which bring their own unique qualities to your menu.
In this practical workshop, we’ll hone your skills in:
Preparation Methods:
Cleaning, Shelling, Washing, Coating and Cutting.
Cooking Methods:
Boiling, Frying (Deep/Shallow), Grilling, Steaming and Poaching.
Extension:
Making a Fish Stock, Making a Bisque/Stock, Filleting, Cutting Fish, Gurnard, Monkfish and Bream (Seasonal variations, Rouille, Making Pasta, Vegetables and Associated Garnish).
