Introduction to fishmongery – Cooking fish from head to tail

Do you love the sea air and have always wondered how to cook all your fish without wasting anything? Would you like to impress your guests at your next dinner party?

In this 3h workshop, we will show you how to cook your fish in its entirety! Using a work board and a fillet knife, we’ll create three recipes. Tartare, en papillote and a fish fumet.

We’ll cover the important points for choosing the right fish, recognizing its freshness and knowing what nutrients are present in our plate. We’ll discover the techniques for cutting, lifting and boning a fillet, then learn how to cook, season and cook a fish without forgetting anything.

Skills required: none! This workshop is open to all, whether you’re a passionate amateur or a budding chef.

The price includes all necessary materials, kitchen equipment, raw materials and lots of fun!