Sustainable Fish at Restaurant Bromley
Sample menu only, view current menus.
Sustainable Fish and Preparation Class
Held on March 24th 2015
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
