Fish and Shellfish – Mediterranean

Fish and Shellfish – Mediterranean

« Back to course list - One day courses

Chef: Stephen Bulmer
Duration: One Day
Theme: Fish & Shellfish
Level: Intermediate
Price: £160 weekends, £140 mid-week

We will be running a series of three Fish & Shellfish courses in 2014 – Atlantic, Mediterranean and Pacific Rim – 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

Crab Linguine

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.

Course Dates

Saturday 23rd May 2015
Saturday 25th July 2015

Booking

This course can be booked online:

Book this course now

Alternatively, contact the Cookery School:

Email: cookeryschool@swintonpark.com
Tel: 01765 680969

Booking Information

Please visit our Course Structure, Rates & General Info pages to find out more about partners joining courses, special accommodation rates, course timings and booking conditions.