Cooking class

S and I joined her brother and his partner for a fish cooking class put on by the Sanford Fish Market. We had a demonstration, followed by working in groups of four to repeat what we had just seen done by the Chef. We then ate our lunch.
 
On the round plate is Tagliatelle pescatore. There were a number of little tips which made such sense and a great difference. Perhaps the best was to cook the tagliatelle in fish stock rather than water. Thereby increasing the flavours. The end result tasted wonderful, but was rather a lot for four people!

On the rectangular plate is a Calamari and rocket salad. The best tip here was to freeze stale bread, which can then be sliced, oiled and baked. The four of us did manage to eat almost all the salad.

It was a fun time, and educational. I did score a second free glass of Viognier for knowing why not to eat barnacles.