Master fish preparation and cookery.
You'll make and take home:
- Baked Sea Bass stuffed with Couscous, Fennel, Lemon Zest & Herbs
- Coconut Crusted King Prawns with Citrus Dipping Sauce
- Teriyaki Glazed Salmon
- Pan-fried Plaice with Champagne Velouté
You'll eat your plaice as part of your lunch.
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Date & Time
Friday 07 April 2017
09:00 - 16:30
This course is for anyone aged 17 years and over.
Bettys Cookery School