Wood-Fired Oven Cooking: Fish

Wood-Fired Oven Cooking: Fish

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This original masterclass on wood-fired oven cooking is the ultimate introduction to using your oven and producing delicious and flavourful food. Fish is another item that works perfectly in the wood-fired oven, as David will prove with his scallops in the shell with garlic butter and parsley, as well as a hake and vegetable dish topped with fresh pesto. Quick to cook, the oven helps keep the fish moist and creates a delicious flavour you’ll be hard pressed to find anyone else. About Manna From Devon: Established in 2005, the Manna from Devon Cooking School and Bed and Breakfast is run by Holly and David Jones. They teach cooking skills to small groups in the relaxed environment of our Victorian home overlooking the beautiful River Dart in South Devon. They also have two beautiful bed and breakfast rooms. Holly and David believe that cooking should be free of stress or anxiety, and structure courses to emphasise hands-on practice of good, basic culinary techniques rather than slavishly following a particular recipe. In this way they hope to impart to their students the confidence to cook intuitively, to trust their senses, and to have fun while doing so!

Wood-Fired Scallops and Fish Fillets with Mediterranean Vegetables

Ingredients

  • For The Scallops:
  • 6 large scallops, cleaned with their rounded bottom shell – you should be able to get these from a good fishmonger 60g butter
  • 1tbsp finely chopped fresh parsley
  • 1 clove garlic, peeled and grated or crushed
  • Salt & pepper
  • 1⁄2 tbsp dried white breadcrumbs

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