Fish & Shellfish – Classic Fish Cookery

Fish & Shellfish – Classic Fish Cookery

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

We run a series of three Fish & Shellfish courses – Classic (from the 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.

Classic Fish & Shellfish Dishes

Favourite dishes from Britain and Northern France made with Haddock, Mackerel, Sole and Shellfish.

Dishes on this course will typically include:

Haddock Beignets

Moules Marinière

Soused Mackerel with Rhubarb

Lemon Sole with Brown Shrimp, Beurre Noisette

Poached Sea Trout with Samphire, Lemon Sabayon

Skate Wing with Jerusalem Artichokes, Brown Chicken Stock,
Rosemary Beurre Blanc


Techniques covered will include:

  • Fish filleting and breaking down shellfish
  • Various cookery methods of fish and shellfish eg pan-frying, poaching
  • Preparation of fish stock and brown chicken stock
  • Sauce making – beurre noisette, beurre blanc
  • Vegetable and garnish preparation and variations

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 16th January 2016
Thursday 21st January 2016
Friday 26th February 2016


This course can be booked online:

Book this course now

Alternatively, contact the Cookery School:

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.