Dear Sandy
You certainly have improved my fish cooking. On Sunday I bought Dover sole from the Selsey fishmonger at the Wolvercote farmers’ market. Yes, it was fresh and only gutted, so all my new skills were needed. No problem with my new found confidence and later we sat down to a delicious meal. Thoroughly enjoyed the meals that we prepared during the course and looking forward to another day course soon. Everything was just right for me.
Many thanks
Jillian
You certainly have improved my fish cooking. On Sunday I bought Dover sole from the Selsey fishmonger at the Wolvercote farmers’ market. Yes, it was fresh and only gutted, so all my new skills were needed. No problem with my new found confidence and later we sat down to a delicious meal. Thoroughly enjoyed the meals that we prepared during the course and looking forward to another day course soon. Everything was just right for me.
Many thanks
Jillian
Dear Sandy,
Very many thanks for an excellent and enjoyable day. It was great to pick up so many tips about choosing and cooking fish and to cook and taste alongside Lindsey, James, Gillian and yourself. I was thrilled to learn how to fillet fish and greatly look forward to developing the skill – and to another course at some stage in the future. The sea bass was very tasty – I am inspired to make a saffron sauce to go with the remainder tonight.
Thank you again.
Best wishes,
Carolyn
Dear Sandy,
I enjoyed the very much, and learnt lot of useful tips. The day seemed to work well, with a good mixture of listening, watching and doing, and I would say the pace was about right – it didn’t seem rushed or too slow.
We had the baked fish last night – very tasty. One thing it would be useful to know is how to serve up one fish for two or more people – I tried to slide off the top fillet without bones, but it looked a bit of a mess once on the plate! Is it best to remove skin first? And serve skin side up? After removing the skeleton, the second side was easier. And it tasted great, which was the main thing.
One question – for the cream saffron sauce, could you use creme fraiche, or half fat cream or creme fraiche, instead of double cream?
Looking forward to the fish pie this eve (and second pie already in freezer).
Lindsay
Hello Sandy,
I had a great time on the course – thanks very much for this.
The fish pie was lovely. And the Sea Bass was even better.
I do feel much more confident now to prepare and be creative with fish. The course was great in developing our confidence in being creative but with some technical detail.
Thanks, James