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Fish Preparation & Cooking Workshop – Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Don Ceviche;
  • Scallops en Papillote;
  • Garlic & Rosemary Sautéed Potatoes;
  • Spiced Carrot Sauce

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. 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.
  3. 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.
  5. 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.
  7. Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
  9. 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.

Scallops en Papillote

Ingredients – Serves 4:

  • – 12 scallops
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – 1 can of white beans, rinsed
  •  -2 teaspoons olive oil
  • – ½ cup Italian flat-leafed parsley
  • – seasoning


  1. cut 4 large squares of parchment paper

    Preheat oven to 200C.

    Pat scallops dry.

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

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

    Place 3 scallops on top of each mound.

    Fold parchment in half, over top of scallops 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

Garlic & Rosemary Sautéed Potatoes

Ingredients – Serves 2:

  • – 400g of new potatoes
  • – 2x clove of garlic
  • – 1x sprig of rosemary
  • – 1 tbsp pomace olive oil
  • – Knob of butter to finish
  • – Seasoning


  1. Cut the potatoes in half, do not peel.
  3. Boil some salty water, potatoes will go in for about 5 minutes, depending on size. They need to be medium.
  5. Let airdry, this will finish cooking and will get rid of the excess moisture.
  7. Get a non-stick pan on medium heat, add oil and get it really hot.
  9. Sautee the potatoes until golden, add butter, crushed garlic, chopped rosemary, let the butter foam and serve immediately.

Spiced Carrot Sauce

Ingredients – Serves 4:

  • – 4x carrot, peeled, chopped roughly
  • – 2cm of fresh ginger, peeled and grated
  • – 1 white onion, diced
  • – 2 cloves of garlic, peeled, crushed
  • – 400ml vegetable or chicken stock
  • – 200ml double cream
  • – 1/4tsp ground cinnamon
  • – 1/4tsp nutmeg
  • – 1tbsp of olive oil
  • – Seasoning
  • – 1 tsp of sage for garnish


  1. Heat up a medium size saucepan with oil. Sweat of the onion and garlic for a couple of minutes, add the spices and make fragrant.
  3. Add the carrot, ginger and seasoning, sauté for further few minutes.
  5. Pour in the stock and cook until carrots are soft.
  7. Add double cream, blend until smooth.
  9. Finish with chopped sage.

Curry Sauce


  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 1tsp of turmeric
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of double cream
  • – 1tbsp of light soy sauce


  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and cream, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.

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