Details
Duration: Full day event
Introduction
Ever felt daunted when visiting the fish counter? our chefs will teach you the basics about shellfish such as how to look for quality and where to buy it from, in this informative and practical introductory class you will learn some of the key skills to preparing and cooking a variety shell fish
After a short introduction to the day we look at the preparation of a few popular seafood species. The course is very practical with each person given the opportunity to prepare a dressed crab, cooked lobster, prawns and langoustines prepare a variety of other shell fish such as mussel’s clams and squid.
Content/Itinerary
Morning session
• Begins with a talk on the different types of shellfish
• Health and safety and knife skills
• Preparing and cooking squid
• Dressing a whole crab
This is all a practical session in which guests will take home what they prepare; the afternoon is a mixture of practical and demonstrations
Afternoon session
• Cooking and preparing a whole Lobster
• Preparing Mussels and Clams
Concludes with an hour of cooking and tasting session with the chef using some of the shellfish prepared in the class to include classic Moules à la marinière, king prawn tempura,, salt and pepper squid and a classic lobster thermidor, this will all be accompanied with handouts and recipes this is a great opportunity for Q’s and A’s with the chef