Fish and Shellfish – From Around The Mediterranean
Chef: Stephen Bulmer
Duration: One Day
Theme: Fish & Shellfish
Price: £160 weekends, £140 mid-week
Please note that Sunday 17th September is no longer available.
We run a series of three Fish & Shellfish courses – Atlantic, Mediterranean and Far Eastern – each of which will cover key techniques for filleting fish and breaking down shellfish in preparation for a range of delicious, healthy dishes from that region.
Mediterranean Fish & Shellfish Dishes
Bring the aromas and flavours of the Provence, Liguria and Andalucia into your kitchen with classic fish and shellfish dishes including:
Pan Fried Sea Bream, Brandade de Morue, Vegetable Pistou
Grilled Calamari stuffed with Basil & Parsley, Tomato Sauce
Hake ‘Bibiana’ with Clams and Sherry
Soupe de Poissons
Sautéed Scallops with Fennel, Sauce Vierge
Techniques covered in this course include:
- Fish filleting and shellfish preparation
- Fish stock preparation
- Cooking methods for fish and shellfish e.g. pan-frying, grilling, steaming
- Salt cod and brandade preparation
- Vegetable and garnish preparation and ideas for variations
- Sauce preparation and variations for flavourings
The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.
No course dates available.
This course can be booked online:
Alternatively, contact the Cookery School:
Tel: 01765 680969