Elliott will guide you through filleting, preparing and cooking 3 different fish.
He’ll also talk about sustainability and seasonality, giving you the skills to buy, prepare and cook beautiful fresh fish in the most economical and sustainable way resulting in 3 delicious dishes.
To Start: Rainbow Trout Ceviche
For Main: Pan fried plaice with fish and summer vegetable broth
For Later: Pickled herring to be marinated overnight and used in a new potato salad
Ticket price: £15 + booking fee
Duration: 1 hour demo on Zoom
Ingredients: You’ll receive a detailed shopping list along with recommendations of some wonderful fishmongers who are primed supply you with your BFU MasterClass box of sustainably sourced fish.