Fish & Seafood Workshop

Seafood is quick to cook and easy to get wrong. In this full-day Fish & Seafood Workshop you'll learn to handle whole fish and shellfish with confidence, and cook them gently so they stay tender and full of flavour.

The Hero Dishes: Whole Baked Fish & House-Cured Salmon

You'll scale, gut and score a whole fish, stuff it with lemon, fennel and herbs, and bake it until just done. Then you'll learn to serve it straight off the bone at the table. It's a generous, impressive centrepiece that takes less effort than it looks. You'll also cure a side of salmon into gravlax in the morning and slice it paper-thin in the afternoon – a second dinner-party plate you can make days ahead.

Weeknight From Scratch

• Crispy-skin fish fillet with lemon butter sauce – from a fish you fillet yourself
• Mussels in white wine, garlic and herbs
• Salt & pepper squid – cleaned and cut by you
• Seared tuna tataki with ponzu
• Garlic prawns – peeled and deveined the right way
• Hanoi turmeric fish (chả cá) – sizzled with dill and spring onion, served with rice noodles and herbs

What You'll Learn

• Buy and choose fresh, sustainable seafood
• Scale, gut and fillet a whole fish
• Clean squid, debeard mussels and prepare prawns
• Get crisp skin without overcooking the flesh
• Cook gently and know when seafood is just done
• Make simple sauces that suit seafood
• Cure fish safely with salt, sugar and aromatics

What to Expect

• Full-day, hands-on class – 10:00am to 4:00pm
• Your own bench, with step-by-step guidance from an expert chef
• Small group of up to 16 for plenty of one-on-one help
• Premium Victorian produce
• Lunch from the morning's cooking, then sit down to everything you've made, with a glass of wine, beer or soft drink
• Recipes to take home so you can cook it all again

This is Day 3 of The Confident Home Cook, but you can book it on its own.