Passionate amateur chefs who want to up their game might find irresistible temptation in the form of Mark Hix’s Fish n’ Hix masterclasses, which launch at Brown’s Hotel in 2014.
With the first one set for Wednesday January 29, these two-hour evening masterclasses (from 6pm to 8pm) will offer an overview of the different types of fish on the market, advice on filleting and cooking techniques, and a guide to which sauces are best for embellishing your fish and which wines will match the dish. With a maximum of 10 participants in each class, there will be the chance for some one-to-one tuition from Hix as he shows how to carve smoked salmon, prepare ceviche, fillet a fish or bake one in a salt crust.
While learning to master these culinary skills, attendees’ appetites will not be neglected, as there is the promise of enjoying an under-the-sea Hix special menu after the lesson is over. Starters include Albemarle smoked salmon “Hix cure” with Corrigan’s soda bread; Isle of Barra cockles with Burrow Hill cider; and smoked Orkney bacon or marinated Newlyn whiting with chilli and plantain crisps. Swiftly to follow is salt-baked St Margaret’s Bay sea bass with buttered sea kale; chargrilled whole Start Point brill with aura potatoes and béarnaise sauce or paper-baked Lyme Bay gurnard with steamed coastal greens.
Though these dishes are typical of Mark Hix’s love of the best of British ingredients and showcase his modern take on the UK’s bounty, they have also been chosen to give culinary confidence to the chef-guests, for whom the idea of filleting and preparing their own fish might hitherto have been an elusive catch away.