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Fish

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

Fish Filleting

Nowhere is freshness more important than with fish. For best results, learn fish filleting for yourself. It’s easier than you might think.

Fish meat perishes quickly once its removed from the body, degrading both taste and texture, so being able to fillet your fish at home is very useful. At the very least, understanding more about fish filleting, the anatomy and the properties of the meat will help you get the very best from your fish.

This video will focus on round fish and flat fish.

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Cooking Fish Basics - Part 1

Steamed white Fish

Cooking fish is an extremely useful skill, but too many people are nervous or squeamish about it. In this, the first of two dedicated tutorials, we will demonstrate three easy methods to kick-start your knowledge and confidence, whilst getting you reliably delicious results.

The video itself focuses on technique and the following recipes are designed to help you put those techniques into practice.

The recipes include:

Pan-fried Seabass served with chorizo mash & chive oil, Steamed Sole and Fish & Vegetables 'en Papillote'.

Seabass recipe:
2 sea bass fillets
500g potatoes
Large knob of butter
50ml of milk
100ml olive oil
Bunch of chives
Packet of cooking chorizo

 

Steamed Sole recipe:
Sole
Aromatics eg bayleaf & peppercorns
Water

 

En Papillote recipe:
Fish
Selection of vegetables
Olive oil
White wine vinegar
Salt

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Cooking Fish Basics - Part 2

fish and chips

Cooking fish is an extremely useful skill, but too many people are nervous or squeamish about it. In this second of two dedicated tutorials, we demonstrate methods to kick-start your knowledge and confidence, whilst getting you reliably delicious results.

The video itself focuses on technique and the following recipes are designed to help you put those techniques into practice.

The recipes include:

Fish & Chips and a Fish Risotto

Fish & Chips:

Cornflour and plain flour (equal amounts)
Dark ale, ideally ice cold
Fish
Potatoes
Salt
Frying oil

 

Fish Risotto:

40g unsalted butter
1tbl olive oil
1 small onion
1 clove garlic
200g Arborio rice
75ml dry white wine
875ml fish or vegetable stock
Salt and pepper
Crème fraiche
Selection of chopped fish

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Gurnard

Continuing our seafood theme, we’d like to introduce a species of fish which used to be pretty much ignored by fishermen, used as bait to catch other fish or even thrown back into the sea, but which is now gaining popularity. The gurnard.

This recipes includes a sweet potato puree, potato flower and Beurre Noisette as accompaniments.

2 Gurnard fillets
1 golden beetroot, cooked and cubed
1 lemon

 

Puree:
1 sweet potato
400ml chicken stock
1 vanilla pod

 

Potato flower:
1 waxy potato

 

Beurre Noisette:
150g unsalted butter
Handful of pine nuts
1 tablespoon of freshly chopped dill

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The WI Learning Hub is part of the ongoing commitment of the NFWI and Denman Trust, to provide WI members flexible access to education.  Non-WI members can continue to access a number of courses available on the Hub for a charge; if you would like to find out more about joining the WI movement, visit thewi.org.uk

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