Fish! Poisson!

Liam’s Basic Techniques & Methods of Cookery course continues. Last Saturday was focused around seafood and Liam took participants through a number of ways to work with fish. It seems many home chefs hesitate before cooking fish, but there’s no reason why, since it’s often far simpler to prepare than meats. You can also create some superb flavour combinations using more delicate ingredients.

On this occasion, Liam prepared, amongst other dishes, a ceviche of kingklip; grilled sole with verjuice, cucumber & sour grapes; marinated salmon with crab & lime crème fraîche; salt & pepper squid and a tataki of tuna with mooli, lime, vanilla & cucumber. There was also a salmon tartare with togorashi dressing, salmon being a great alternative to use in tartare instead of the usual beef.

Guy Harcourt-Wood had organised some superb wines, notably a 2006 Sauvignon Blanc and a 2007 Pinot Noir from Koru estate in New Zealand, and a 2008 Chablis from Domaine William Fevre. The Rudera Chenin Blanc 2008 rounded things off nicely to ensure nobody went thirsty.

Please note that Liam’s next 20-part Basic Techniques and Methods of Cookery course runs Wednesday’s from 10am – 2pm and commences on the 13th October. These courses have limited seats so to book one of the few remaining, please contact us now.