Chef's Warehouse: Part Two

Fish was the theme of our second session at Chef's Warehouse. Liam took us through selecting, scaling and filleting a specimen and, of course, cooking it to perfection. He paired oysters with Vietnamese dressing and Bloody Mary jelly and poached fillets of sole with sour grapes (unripened little fruits that taste like sweet, salty capers). 

He served prawns with shellfish risotto (using the shellfish stock we made last week) and finished the evening with hot and spicy salt and pepper squid. No creature of the sea was left unscathed in this demo! 

With summer on the way, these dishes will form the basis of many a menu to follow. I think the pictures speak for their delicious selves....