LESSON 4 - FISH

FISH PREP & COOKERY

• Fish preparation, stocks & sauces

• Crab bisque with brandy

• Lemon sole with cockles, burnt butter & laverbread sauce

• Pommes Dauphines

• Finish with dinner & wine

  THIS CLASS STARTS AT MIDDAY ON TUESDAY 07 APRIL AND FINISHES AROUND 4-5PM