Fish Evening Course

This four part evening course is a fish lover’s delight. Take the fear out of preparing and cooking fish as you learn week by week: filleting and cooking flat and round fish as well as cooking mussels, clams, scallops, squid and prawns. By the end of four weeks you will have a repertoire of delicious seafood dishes and the know-how to adapt and expand your repertoire. Including plenty of advice on alternative recipes to try, and with practical tips on selecting, storing and cooking, this course will turn novices into confident fish cooks.

Sample recipes: Steamed sea bass with sauce vierge; Spaghetti con vongole; Scallops grilled in the half shell with ginger, spring onion and lime; Griddled squid.

What is included:

• A Leiths Cookery Book
• All ingredients are provided and weighed out for you
• A recipe pack
• A Leiths apron

What you need to bring:

• Flat soled shoes
• Notebook

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"The staff were professional, friendly and very helpful; keeping the pace of the course at that hard-to-find optimum between ‘non-stop’ and ‘too slow’. The course has demystified fish for me and I have already repeated a number of the recipes (and made friends with my local fishmonger)."