On this half day course at Rick Stein’s Cookery School, learn the skills and techniques to cook fillets of lemon sole with olives, capers and rosemary.
Fillets of lemon sole with olives, capers and rosemary
Steamed sea bass with garlic ginger and spring onions
DEMO – Warm poached ray with the sunny and aromatic flavours of Morocco
Filleting a flat fish
Filleting a round fish
Learning how to prepare and cook ray wings
Arrive – watch our chefs demo two dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour Demo – time to relax with a cup of coffee or glass of wine and watch our chef demonstrate the final dish of the day Finish – you will be presented with a certificate and recipes plus a chance to browse our shop with an exclusive voucher.
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Fantastic course – great balance of hands-on experience and demonstration.
Staff were incredible, nothing was too much trouble.
Superb on every level. So welcoming, encouraging and non-judgemental.
This course exceeded my expectations.
Really appreciated the setting, quality and experience of the chefs and staff, and of course their patience!
All the staff were helpful and friendly. Recipes were not daunting but were special enough that I felt impressed with what I had achieved.