About
Preparing and cooking fish to perfection involves a number of skills, but with tips from an experienced chef who has spent time as a Poissonier (fish chef) in fine dining establishments, you too will be able to master this delicate but delicious ingredient. It is vital for the planet that we understand where our food comes from and using sustainable fish is really important so this is a chance to learn all about that as well.
Peter Vaughan is passionate about food and his knowledge is vast. He will entertain and educate at the same time - the evening will be busy and fun.
What will I learn to cook?
* Fish filleting & fish cuts - goujons & paupiette
* Sauces that go well with fish: bechamel, soubise, tartare
* Paupiettes of sole soubise with etuvé of leeks (2 x portions to take home and cook next day)
* Crispy pane of fish goujons with tartare sauce
Vaughan's Cookery School, Kennet
.png){kind=icon}
.png){kind=icon}
to add an item to your Itinerary basket.
Follow Us
#timeforwiltshire