How to fillet fish with confidence! In this class, you will learn the delicate art of filleting. Frank Schatz (Big Bad Wolf and several Michelin-Starred restaurants) is an expert fish filleter and will be your Chef/guide for the evening. This is a hands on class so be prepared to roll up your sleeves.
You will be given your own fish to fillet. Frank will talk us through the best way to fillet a fish and the appropriate knives to use for the job.
Start off filleting a round fish and a flat fish, followed by fish stock/fumé, making a quick Bisque w/ an oyster garnish; Flat fish rolled around a scallop mousse then steamed and served with polenta and fumé redux then finishing off with a herb crusted or crispy skin round fish portion w/ pommé dauphine and sauteed garlic spinach.
Enjoy your fish for dinner, accompanied with a glass of wine or soft drink.