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On Saturday 16 March, Plateau’s head chef Allan Pickett will lead a fish masterclass to help home cooks recreate restaurant-style fish dishes.
The half-day course will kick off with a welcome drink and an introduction to the class by Pickett. The chef will then show guests how to prepare and fillet both round fish (such as sea bass) and
flat fish (such as lemon sole).
Pickett will then teach a hands-on cookery lesson, during which guests will cook lemon sole with a variety of garnishes, picking up professional tips along the way.
After the class, guests will sit down together to eat the dish they’ve prepared with a glass of wine; Pickett will join them to answer any questions. All guests will leave with a goodie bag
including the round fish they filleted.
The fish masterclass costs £65 per person, including the class and all food and wine.
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