FORAGE, HOOK AND COOK

£150.00

For anyone interested in learning how to source, prepare and cook great Cornish fish and shellfish.

If you’d like to buy a gift voucher for a friend, to post or present personally, then enter your own details in the gift voucher form below and you will be emailed a gift voucher with a code that you can print out for sending.

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Description

WHO IS THIS COURSE FOR? – DETAILS TO FOLLOW

For anyone interested in learning how to source, prepare and cook great Cornish fish and shellfish. This course particularly focuses on using our wonderful seafood in a way that incorporates locally foraged ingredients too. Mark Devonshire will demonstrate fish filleting and all the fish preparation including a fish stock and crab bisque. You will get to help create the dishes of the day which will be eaten for lunch with a glass of wine.

COURSE OUTLINE:

On this course you will learn some of the following (depending on season and availability):

  • How to cook and pick both brown and spider crabs (you decide which you prefer)
  • How to clean, prepare and cook mussels
  • How to clean and prepare squid
  • How to fillet a round fish
  • How to fillet a flat fish
  • How to make a ceviche with sea bass
  • How to cure and hot smoke mackerel

EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON A FISH & SHELLFISH COOKERY DAY:

  • Fish stock
  • Crab bisque
  • Squid ink taglietelle with seafood & wild greens
  • Pan fried fillet of hake with a seaweed buerre blanc
  • Crispy squid with Cornish nori
  • Hot smoked mackerel with wild garlic or wild fennel aioli
  • Sea bass ceviche with wild black mustard leaf
  • Soused mackerel with pickled seashore vegetables

WHAT IS INCLUDED IN THE COURSE?

Tea/coffee & refreshments, hands on cookery tuition , 3 course fish/shellfish based lunch, a glass of wine with lunch, e-mail recipe pack.

WHAT SHOULD YOU BRING?

Just yourself! We provide all equipment and aprons for the day.

IS THE COURSE SUITABLE FOR VEGETARIANS?

No

DATES:

Saturday 6th July 2019

DURATION:

10am – 4pm

PRICE:

£150 per person; also available as a private booking; minimum number: 8 people

TUTOR:

Mark Devonshire (formerly head tutor at Rick Stein’s Seafood Cookery School)

MEET:

Fat Hen | (unless a specific location is stated in the booking information)Map

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MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:

10

AVAILABLE AS A PRIVATE BOOKING?

Yes (Min number: 6 – Max number: 10 – Contact Caroline with enquiries)

Additional information

Date

Sat 6th July 2019, Gift Voucher – open date

Where we are

Gwenmenhir,
Boscawen-noon Farm,
St Buryan, Penzance,
Cornwall. TR19 6EH

Phone: 07767 792417

Email: caroline@fathen.org

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The Fat Hen © 2017 | All Rights Reserved. Website by Nigel Pengelly | The Media Runner