The Mackerel are back
Great to see the first of the line caught mackerel at the cookery school today, smelling of the sea ! Finished dish and recipe ideas to follow.
View ArticleBrixham Fish Market Visit
After a very early morning start our chef tutors take our Professional Culinary Diploma students to Brixham Fish Market, one of Britain’s busiest fishing ports, to see learn first hand how to identify...
View ArticlePlaice Goujons & Tartare Sauce
These fresh and tasty breaded strips of fried fish are served with sharp homemade Tartare dipping sauce for a perfect starter or snack. Plaice Goujons Related Video: Learn how to fillet your own flat...
View ArticleFish Deli Video
Chef Darrin caught up with our excellent local Fishmonger in Ashburton, Nick Legg from The Fish Deli. Find out more about The Fish Deli here.
View ArticleOven Baked Turbot with a Walnut Crust
Having recently taught the dinner parties course at the cookery school i was left a with a little bit of walnut crust, in which i utilised for my dinner! Its a bit extravagant but i had some turbot...
View ArticleRoasted gurnard with a lemon and crab crust, mussel and sweet potato chowder
This delicious recipe is from our past Modern British menu whilst it involves some techniques such as cooking mussels and pin-boning the fish, it is a dish that can be quickly cooked in 3 separate...
View ArticlePlaice Goujons & Tartare Sauce
Plaice Goujons Ingredients Plaice fillets Self raising flour Eggs Breadcrumbs Salt & pepper Method Cut the skinless plaice fillets into goujons. Season the flour with salt and pepper. Pass the...
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