Belfast Cookery School – Fish Masterclass

Herb crusted cod with Dublin Bay prawns.

I’ve always steered away from cooking fish. The honest reason is that I was never really sure how to. Growing up, my dear sainted mother was an awful cook (sorry Mo, but you are). She would cook fish until it had no flavour and was like a piece of cardboard.

I’m lucky enough to live on an island with amazing sea food, which it turns out we mostly export. I’m convinced the reason for this is that most of us don’t know how easy it is to cook, so we avoid it.

Workbenches at the cookery school.

As a birthday present, I was given a voucher for Belfast Cookery School. They have a fantastic range of classes, but I decided to up my fish skills.

The class cost £60 for 3-4 hours, and is in central Belfast with about 10-12 people in each class. Staff are friendly and welcoming and the class includes a welcome drink and tea/coffee throughout the class.

Demonstration of how to fillet flat fish.

Once settled in, Ian our chef expertly demonstrated how to fillet and skin both flat fish (brill), and round fish (salmon). He also gave members of the class a chance to try this as well.

Salt and chilli squid, with aoli and chilli jam

I love squid/calimari in restaurants, but they always looked a bit like aliens in the fish market, (I’ll admit I was intimidated). We were shown how to prepare squid, and make one of my all time favourite seafood dishes, salt and chilli squid. Which once you know how to deal with squid, is surprisingly straight forward.

Brill cooked with capers and beurre noisette.

We all got to sample some of the demonstrated dishes, the brill cooked in a beurre noisette (browned butter), and salmon with caponatta (slow roasted red pepper, onion, tomato and garlic).

Salmon with caponatta.

After trying all these we were shown the the dishes we would be cooking by ourselves. First was mussels cooked with fennel, cream and white wine. Again, super delicious and pretty straight forward once you know what to do.

Mussels with cream and fennel

The second dish was cod topped with herbed breadcrumbs, served on top of a shellfish ragu (fancy name for a stew), topped with a Dublin Bay prawn. It turns out they aren’t prawns at all, but micro lobster, 90% of which are shipped abroad.

Cod cooked with herb crumb, served with a shellfish ragu.

The whole class was excellent, and I have now faced my fear of fish. I may even break out my newly gained fish skills at a future supper club. Everything we ate and cooked was beyond delicious and I left unable to eat another bite and in serious danger of slipping into a food coma. I’ll definately go back to the school, but they are currently so popular they’re booked up months in advance. It’s definitely worth the wait, so check them out.

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