One-Day Classic Seafood Dishes

• Dover sole à la meunière
• Roast tronçon of turbot with hollandaise sauce
• Lobster thermidor
• DEMO – Classic fish soup with rouille and croûtons
• DEMO – Le plateau de fruits de mer

• Filleting a round fish
• Making a rouille
• Trimming and skinning and pan-frying a whole flat fish
• Making a beurre noisette
• Preparing a flat fish for tronçons
• Making a hollandaise sauce
• Humanely killing, cooking and preparing lobster
• Identifying, cooking, cleaning and preparing a wide range of shellfish

Arrive – 8:45am
Welcome – Enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am – Watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. You will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.

With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.

Call 01841 532700 or click here to find out more.