For my 40th, my parents, David and Nicky treated me to a class at the Pot Kiln Cookery School. I chose to do the Essential Fish class – fish is one thing I can never cook properly – always overcook and I make a real hash of things when I’ve tried filletting before (more left on the bones than there is left to eat!!)
I went with the aim to learn how to fillet and cook fish … certainly have now got the hang of filleting … cooking, well hopefully I’ve got a bit more confidence now so fingers crossed. Just need to keep practising the filleting else it will have been a waste!
An added bonus … I learnt how to make mayonnaise and can’t believe how easy it was to do! One lot we turned into Tartare Sauce (tastes and looks so very different to the kind you buy in jars) and the other into Aoili (garlic mayo – and we had to chop and crush the garlic into a paste just armed with a knife!)
First thing we did was to fillet plaice and turn them into goujons, to be served with the Tartare Sauce. Then we filleted Mackerel, add an Asian inspired paste, and served it with a zingy tomato and onion salad. Then in was trout served with the Aoili. Finally, a fantastic batch of Moules Mariniere. The only trouble was you ate what you cooked, so by the time we’d polished off the trout, we were stuffed and could only manage a couple of mussels each.
A great day was had by all and the company was fab too.
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