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Wednesday, 4 June 2014

Pinterest Fish Masterclass with Tom Aikens

Last week I braved the torrential rain to attend a special Pinterest event, a cookery class with chef Tom Aikens (swoon!) learning how to make 3 fabulous fish dishes!

Tom Aikens, Pinterest event 2
Tom Aikens

On arriving at L'atelier des Chefs cookery school, I was greeted by the event's host Lizzie from Pinterest, who was armed with Chapel Down Brut, which just so happens to be one of my favourite English sparkling wines. This went down a treat as I had a nosey around the well equipped, clean cookery school. There were around twenty food writers and bloggers there, all eagerly looking forward to the evening. Some of us had bought herbs and tomatoes from our gardens for use in the dishes.

Beetroot Marinated Salmon
Beetroot marinated salmon, beet dressing and picked baby beets

Our cook-a-long started with a dish of Beetroot Marinated Salmon, Beet Dressing and Picked Baby Beets. Yep, a lot of beetroot and it's not something I am a huge fan of, I know most people absolutely adore it though. Having said that, it gave the salmon a lovely flavour and fantastic colour, and it's one of those dishes that you can easily prepare ahead of time and serve to your guests as a starter. We practised slicing a large piece of salmon into wafer thin slices, and even though Tom was nervous that someone would slice off their own skin with the sharp knives, we proved we were a pretty capable bunch with our see-through salmon slices!

Baked Scallops, Sauce Vierge IMG_1043 
Baked scallops with sauce vierge

Our next dish was Baked Scallops with Sauce Vierge. We were shown how to remove the scallops from the shell and prepare them. The sauce was made from fresh tomatoes, shallots, garlic, capers, olives, lemon juice and fresh herbs - it had a fabulous Mediterranean feel to it and once the sauce is prepared the dish only takes 5-8 minutes in the oven. This was served with a chilled glass of Chablis, and we were encouraged by Tom to slurp the juices from the shell!

Seabass with herbs, peashoots and orange

My favourite dish of the night was a light, fresh, Seabass with Herbs, Peashoots and Orange. The fish is laid onto greaseproof paper with lemon, orange and herbs, then it's adorned with the most wonderful orange vinaigrette and a sprinkle of orange powder, before baking in the oven for only a few minutes. It was served with warm peas, broad beans and a sprinkle of peashoots.

It was a most enjoyable evening and it's always great to turn up at a cookery class and find all the ingredients laid out before you and NO washing up either - love it! I'll definitely be giving the recipes a try at home, and have added seabass to my shopping list.

If you haven't had a look at Pinterest yet, what are you waiting for? You can now search for recipes, ingredients and... anything else that takes your fancy! While you are there, have a look at Tom Aikens' boards and Pinterest's own Tom Aikens Home Grown Cook-a-Long board for pinspiration. I've also got plenty of interesting boards to keep you busy!
Read about the evening from Pinterest's point of view here.

More photos from the evening:

L'Atelier des Chefs cookery school, London
L'atelier des Chefs cookery school

Pinterest event IMG_0981 R
Table set for dinner

Pinterest event
English sparkling wine

Scallop shells IMG_0999 R
Scallop shells

Tom Aikens, Pinterest event 4
Prepping the scallops

Baked Scallops, Sauce Vierge IMG_1036 R
Scallop shells with the sauce vierge

Beetroot marinated salmon IMG_0991 
Making the beetroot dressing

Marinated Salmon
Wafer thin salmon slices

Beetroot marinated salmon IMG_0995 R
Beetroot marinade for salmon

Beetroot marinated salmon IMG_1015 
Placing pickled beetroot onto the salmon 

Beetroot marinated salmon IMG_1024 
Finished salmon dish

Tom Aikens IMG_1060 R
Vinaigrette on the seabass

Seabass with herbs, peashoots & orange IMG_1064 R
Dressing the plate

Seabass with herbs
 Ready to eat

Seabass with herbs, peashoots & orange IMG_1081 R
Delicate herbs on the fish
Garden herbs IMG_0977 R
From the garden

Disclaimer: I attended the event as a guest of Pinterest. Many thanks to Pinterest, Tom Aikens and L'atelier des Chefs for an enjoyable evening.

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ 

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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2014 unless otherwise indicated. All rights reserved.

1 comment:

Pasta Bites said...

Very jealous, Tom's food is amazing, this looks like a great event