A step by step guide to fish cookery incorporating fish selection, filleting techniques (round and flat fish), but most importantly, learn a variety of beautiful simple dishes that you can take away and recreate at home with all types of other fish as well.

Course Overview

Duration: 10:00-15:30

Maximum student to tutor ratio: 10-1

Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.

The Day: The course includes demonstrations and four practical sessions all using local Cornish seafood, from quick starters to special restaurant standard main courses . All equipment, aprons, food and drink is provided including a glass of wine with lunch.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.

Sample dishes

Smoked mackerel pate, homemade bread & chutney

Megrim sole, tempura batter and saffron aioli

Grilled sole, pancetta, mussels and braised fennel

Pan roasted hake, Goan curry potatoes and crispy kale

Pan fried gunard & sauce vierge

Skills

Identifying fish

Sourcing fish

Assessing quality

Trimming and filleting flat and round fish

Grilling flat fish fillets

Battering  flat fish fillets

Pan and shallow frying

Griddling

Please Note: The last session of the day involves students filleting a large round fish to take home so we recommend bringing a medium sized food container.

Age suitability: 16+ or 13+ if accompanied by a paying adult.

  Find out more and book your place here