Fish and shellfish course : 2 Day Course
This two day intensive fish course teaches students to prepare a multitude of fish dishes from Crab Bisque to Sole Soufflé.
The course includes the preparation and filleting of fish and creating some of Raymond Blanc's recipes for fish stocks, soups and sauces. You will also be guided through questions and requirements you should consider from your fishmonger when purchasing.
Day one starts with a course on preparing round, flat and shellfish, including Sole, Brill, John Dory, Langoustine, Scallops and Squid. You will learn the secret ingredients that create Raymond's recipes for the perfect Bouillabaisse, Langoustine bisque and Loup de Mer Farcie.
The second day looks at some of the aromatic herbs, spices and accompaniments that make up some of Le Manoir's most famous fish dishes, including tian of crab, Sole soufflé with fennel and cardamon sauce.
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