Two-Day Advanced Fish & Shellfish

Day 1

• Razor clam shangurro 
• Butterflied red mullet with sauce vierge
• Roast tronçon of turbot with hollandaise sauce
• DEMO – Monkfish wrapped in Parma ham with sauerkrat

Day 2

• Prawn croquetas
• Ragout of turbot and scallops with vouvray, butter and basil 
• Lobster pithivier  
• DEMO – Sea bass pollichathu in banana leaf 

Day 1

• Preparing and cooking razor clams
• Butterflying a round fish
• Making a hollandaise sauce
• Learning about flat fish
• Preparing monkfish

Day 2

• Learning about cooking crustaceans
• Filleting a flat fish
• Learning how to dispatch & cook a lobster
• Preparing scallops
• Learning how to cook a whole round fish

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. On the second day of your course, 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.