This popular course will show you the best ways to source, prepare, cook and serve fish & seafood. During the day you will learn scaling, gutting, skinning and filleting and how to identify the freshest fish and shellfish.
We will be cooking classic fish dishes alongside contemporary recipes using the best locally-caught fish.
Our fish is sourced locally from sustainable fish stocks from day boats. We avoid fish that has been caught using deep-sea trawling or pair net trawling.
This is an all new menu available from July 2013.
Culinary Wanderlust http://culinarywanderlust.tumblr.com/search/ashburton
Skills you will learn
How to select and buy quality fish
Knife skills and selection
Fillet a flat fish
Fillet a round fish
Making fish stock
Prepare & Cook Scallops
Cold poaching fish
Grilled Lobster with pernod and shellfish butter
Hand Dived Scallops Chorizo, Saffron Foam, Lemon oil
Sole Veronique wilted spinach, saute new potatoes