Cooking Fish and Shellfish at Chequers Kitchen
In this class we concentrate on cooking, tasting different types of seafood and fish. The type of fish we use depends on what is caught seasonally so there maybe changes to our menus for the day.
We start by frying scallops, bacon, black pudding and eggs for our breakfast – so come hungry!
We then fillet, skin and debone flat & round fish, ready for pan frying, roasting or parcel baking.
We shall make a seasonal dish like a seafood paella and then we prepare the best ever Moules Mariniere.
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