Fish cookery - beginners

Course Content:
Part of the first session will be devoted to acquiring the necessary skills to enable the group to gain confidence in the use of kitchen knives in chopping and cutting food products.

The following dishes may be cooked but could be subject to change due to the availability of ingredients or learners personal request.


Moules Marnière
Prawn Risotto
Fish Kedgeree
Creamy Mackerel bake
Trout with lardons and cherry tomatoes
Sole Veronique
Cod Mornay
Salmon fish cakes
Classic fish cakes
Monk fish with tomato, ginger and garlic
Scallops Saint Jacques
Fast Fish stew
Traditional fish pie
Tuna steak with Pineapple Salsa

You will need to purchase the ingredients for each session and bring an apron, tea towel and container/s to take the food home. For some of the dishes you may need to bring appropriate pans or dishes in which to cook them, as advised by the tutor.
Assessment Methods:
The tutor will work where possible on a one to one basis to assess your cooking skills and give advice on how to improve.