hosted by Culinary Anthropologist
We will focus on preparing and cooking sustainably caught fish and shellfish, such as lemon sole, sardines, mackerel, squid, oysters and mussels.
Anna will show you how to fillet flat and round fish, shuck oysters and prepare other shellfish. Everyone will have a go!
You will then cook your prepared seafood in various ways for a delicious and extensive Mediterranean seafood feast to share with plenty of wine to drink.
The menu will include (subject to availability):
Oysters three ways (including raw and baked)
Classic moules marinières
Lemon sole en papillote with leeks and dill
Risotto nero with braised and fried squid
You will go home confident to cook more fish and shellfish at home, a pack of all the recipes and a new appreciation of sustainable seafood choices. This is an intensive hands-on class, so come hungry to learn and to feast!