Fish. If we weren’t watching it, we were cooking it, or eating it. Today was our much looked-forward to visit to Rick Stein’s Cookery School in Padstow. We were to spend the day on a fish and shellfish course and it did not disappoint.
Rick Stein opened his seafood school 20 years ago, primarily to provide his chefs at The Seafood Restaurant with intensive training in preparing and cooking the fruits of the sea. The lecturers were all highly experienced personnel working at his establishment. Within a short time he decided to offer some courses for aspiring cooks and such has been the success that today its prospectus is packed with one, two and four day courses, half days and evenings throughout the year. To be commended is that courses are offered to primary and secondary school pupils, with the hope they will be inspired to cook and eat a wide range of fish. Their dishes alone include hake en papilloma (for 8-12 year-olds), and monkfish with crab linguine (for 13-17 year-olds). Central to the teaching is that all techniques and recipes are based on those used in the restaurant.
Our day started with the reassuring ’elf and safety advice. This was important when working in a real industry kitchen with 14 students new to the environment and each other. Tips such as not catching a knife if it is falling or if carrying a knife hold it down at arms length and with the sharp edge backward. Fortunately, we all took heed and nobody was injured in the making of this event.
The format taken was that a recipe was demonstrated by chefs Sam or Aarron then, working in twos, we prepared the dish ourselves. It was interesting to note that John and I were the only couple, and that there was an equal balance of men to women. Most others were men or women attending on their own. Some of the men had received the event as a present from their partners, and had been cooking for several years.
Our recipes created during the day were:
But it was the techniques we learned, or honed, that were especially helpful such as filleting; a quick method of de-veining prawns; preparing and cleaning scallops; checking the freshness of clams, cleaning and cooking them; and working as a team within an industrial kitchen. Advice was also given about buying fish and recommended suppliers.
What was impressive was that nothing was wasted in this establishment (despite what we hear in the media about the industry in general). Every part of the fish not used, and all vegetable pieces, were set aside for stock, reflecting an efficiently run business.
If we worked well we were told that wine would follow in the afternoon. We did as we were told and indeed the wine did flow. Of course, it would have been rude to decline the hospitality. It was a brilliant day and we came away enthused, if not somewhat tired after a non-stop day.
Copyright: Words and photos Sue Barnard 2019
That is making my mouth water Sue! X
We are pleased your mouth was watering Suzi. By the time we had finished our few days in Padstow we had eaten so much good quality food we could not eat any more. We had to come away to give our stomachs a rest! Sue
Looks delicious.