Sustainable Fish

Chapter One Restaurant

Sustainable Fish and Preparation Class

Held on March 24th
£100 per person including a three course meal 

Prepare Cook & Eat 
This course will include a talk by Keith Chapman, a renowned local fishmonger

During the class attendees will learn:
Basic knife filleting skills 
How to scale and fillet different types of fish
How to prepare the starter for the night
How to prepare and bake sea bass for the main course 

Sample Menu

Escabeche of Local Mackerel With Ratte Potatoes 
Riesling Reserve, 2013, Andre Scherer, Alsace, France

Baked Wild Line Caught Sea Bass With a Salt Crust, Sautéed Bok Choy, Tenderstem Broccoli, Chilli, Garlic and Lemon
Picpoul de Pinet, 2012, Terre du Neptune, Languedoc, France

Baked Lemon Tart With Blackberry Sorbet & Orange Sherbet
Moscato D'Asti, 2012, Nivolle, Michele Chiarlo, Italy