The masterclass introduced students to a range of technical skills including how to fillet, skin and cook fish, which included megrim sole, lemon sole and brill. She also taught students what they need to look out for when buying fish.
The fish was supplied by Seabourne Fish.
Annie has worked as a fishmonger in Cornwall for the past 25 years and now passes on her expertise at her My Fish Kitchen cookery school in Mawnan Smith near Falmouth.
Annie said: “It’s all the health benefits really. Fish is really good to eat and when you’re buying local, Cornish fish it’s really helping the local fishing industry and is sustainable too. My father was a fisherman so growing up I thought everyone ate fish. Unfortunately, that’s not always the case so my underlying passion is to get more people buying more fish from local fishmongers.”
The masterclass is one of many for the bespoke cookery programme which this term includes masterclasses with Mariana Chaves, former Head Pastry Chef at Fifteen Cornwall, and MasterChef 2018 quarterfinalist and founder of Sabzi Deli, Kate Attlee.
Students are also learning a host of high-level cookery skills with course leader and Cordon-Bleu trained chef Fyonah Ferris. This ranges from perfecting a classic chalet dinner of chicken dijonnaise with duchesse potatoes to honing their technical dessert skills to make mango ice cream and chocolate fondants.
