Fish & Seafood Masterclass
Delicate fish and seafood can make even the most experienced cook a little nervous!
Our fish and seafood master class takes away the mystery as we offer practical instruction and easy to follow recipes. You will develop a repertoire of delicious dishes that ensure success time after time.
In this hands-on practical class we work with the freshest seafood from the “etangs” around nearby Narbonne and fresh fish from the Mediterranean and Atlantic coasts.
You will learn how to make your own “gravlax” using salt and sugar cures, flavoured with lemon or fennel seed, or coloured with beetroot, or whatever takes your fancy!
Depending on the season we prepare classic “Moules a la crème”, a sauce flavoured with Noilly Prat from nearby Marseillan, or a fabulous starter of prawns in a Pastis sauce, served on local Marseillette rice.
We will show you how to expertly fillet round fish and then how to pan fry it to ensure a crisp skin yet with succulent flesh.
We learn to trim and then bake whole fish “en papillotte” – in a paper case to seal in delicious flavours – this you can prepare well in advance and then serve at the table to impress your dinner party guests!
Simple garnishes, delicious crusts, flavoured butters and flavoured salts all contribute to make this a fascinating day for both experienced cooks and novices.
You will enjoy the fruits of your labours by the Canal banks accompanied by delicious local wines including Picpoul de Pinet, the Languedoc’s world famous and perfect accompaniment to fish and the seafood that is farmed in the etangs.
The Fish and Seafood Masterclass is held for a minimum of four cooks. The cost is €130 per person to include recipes, tastings, lunch and wine.
Companions are welcome to join the group for lunch only which costs €40.
(This class is not available on a Monday due to lack of fresh produce)