You are currently viewing Fish Masterclass – Don Ceviche, Scallops, Hazelnut Crusted Hake

Fish Masterclass – Don Ceviche, Scallops, Hazelnut Crusted Hake

We hope you enjoyed your fish masterclass – if you have any questions for chef please do ask and we’ll get back to you as soon as possible

You Cooked:

  • Don ceviche, herb mayo
  • Salmon en pappilotte
  • Hazelnut crusted hake, tabbouleh, tandoori squash puree

Fish is the truly inspirational taste of Britain. We, as an island nation, frequently forget that we are surrounded by the sea.  Waters that are so full of fish much of it is sustainable and great value.  Pollack and Mackerel are great examples of this and taste beautiful.

Tips for buying fish

Find a Fishmonger where the fish can be seen whole.  This enables clear identification of freshness. Try to shop local and build trust with your fishmonger. 

Fish should not smell. The aroma should be of a slight saltiness. Gills bright and pink or deep purple not dull and dark. It is fine to have a slight slime on the skin.

Eyes should be clear and easily seen not deep and sunken. This can show the fish is old or has been frozen.  Frozen is fine if sold as frozen. We cannot refreeze fish!

Look at the fishmonger’s shop… is it clean? Are the fish on ice? How much stock is left at the end of the day …These are easy indicators of freshness and quality.  It should never be problem for the fishmonger to prepare and fillet your fish and even explain how to cook it store etc.

Mackerel and sardines should be firm and not bendy.

Types of fish

Fish are grouped into families

Flat fish – Sole Plaice Turbot and so on

Oily fish – Mackerel Sardines Salmon

Round – fish Cod Bass Bream

Preparing Fish

When preparing fish have a bowl for scraps – board with paper underneath so it does not slip. Sharp knife most important, ideally with a flexible blade.  Knives can be bought specifically for filleting fish.  Most of all have yourself set ready to prep, cook and share! 

Brown butter or lemon butter

Great with all pan-fried fish – Simple! After frying fish, wipe out the pan and add a knob of butter – when it foams, squeeze a fresh lemon into the butter and spoon over the fish. 

Plates and fish should be hot when you pour the butter over. 

Salt pastry baking

This is an impressive and ancient way of cooking of baking whole fish. The key for this to work is that the fish should be gutted that’s the tummy cavity cleaned.  Scales must be left on the fish as the salt dough takes off the skin of the fish leaving a wonderful tasting succulent fish.

Don Ceviche

Ingredients – Serves 4:

  • – 1 Red Onion, thinly sliced
  • – 500g Seabass Fillets, skinned
  • – Handful of Chopped Coriander
  • – 1 Red Chilli, sliced
  • – 1 Sweet Potato, cooked, cubed
  • – Pomegranate Seeds for garnish

For Tiger’s Milk:

  • – 5 cm Ginger
  • – 2 Garlic Cloves, crushed
  • – 4x Lime Juice
  • – 1 tbsp Orange Juice
  • – 5 tsp Mirin
  • – 0.5 tsp Sesame Oil
  • – 1 tsp Soy Sauce


  1. 1. Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
  2. 2. Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
  3. 3.Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better.
  4. 4. Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
  5. 5. Garnish with pomegranate seeds.

Japanese Mayonaise

Ingredients – Serves 4:

  • Kewpie Mayo, available from Asian supermarkets, it’s smoother and runnier than regular mayo. It also contains rice vinegar and seaweed extract.
  • 1 tsp coriander.
  • 1 clove of garlic crushed.


  • Combine all the ingredients and serve.

salmon en pappilotte

Ingredients – Serves 4:

  • -4 salmon fillets, 165g each
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – 1 white onion, sliced
  • -4 cloves of garlic, crushed
  •  -2 teaspoons olive oil
  • – ½ cup Italian flat-leafed parsley
  • – seasoning
  • 1tbsp of extra virgin olive oil


cut 4 large squares of parchment paper

  1. Preheat oven to 200C.

    Pat salmon dry.

    In a bowl, gently toss the fennel, tomatoes, onion, garlic, parsley, olive oil, salt and pepper to coat.

    Form a mound of the vegetable mixture in the canter of each of sheets.

    Place 1 salmon fillet on top of each mound.

    Fold parchment in half, over top of the salmon and veg, and fold the edges over 2-3 times to seal.

    Bake packets for 15 minutes.

    Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.

    Serve with some crusty bread

Hazelnut crusted hake, tabbouleh, tandoori squash puree

Ingredients – Serves 1

  • Hake fillet 200g

For the crust:

  • 30g of macadamia nuts, toasted and crushed
  • 30g hazelnuts, toasted and crushed
  • Zest of 1 lemon
  • Chopped parsley
  • Salt & pepper

Method for Crust

Combine all the ingredients and set aside

Method for fish

Pan-fry skin side down and finish in the oven, top with the crust for the last 5 minutes. Serve with rice salad and puree.

Wild Rice Salad Tabbouleh

Ingredients – Serves 1

  • 75g wild rice cooked
  • ½ Red onion diced=60g
  • 1 clove of garlic sliced=15g
  • 1/2 tomato diced=40g
  • 1/4 cucumber diced=50g
  • Handful chopped parsley=1/10th
  • chopped mint=1/10th
  • ½ lemon zest and juice

Method for Tabbouleh

Cook wild rice, cool down completely, add all the rest of the ingredients and chill in the fridge

Tandoori Sweet Potato Puree

  • 1tbsp pomace oil
  • Sweet Potato 100g, diced
  • 1/2 onion diced=60g
  • 1 clove garlic=15g
  • 50ml white wine
  • 100ml chicken stock
  • 100ml coconut yoghurt
  • 1tbsp tandoori paste=15g


  1. Sweat the onion and garlic on olive oil for two minutes. Add diced sweet potato and get some colour on it. Add tandoori paste, white wine and cook the alcohol off, that takes about a minute. Add chicken stock and cook for 10 minutes or until squash is really soft. Add coconut yoghurt and blend until smooth. Set aside.

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