Penninghame hosted the first Fish Night in conjunction with Wyllie McCulloch of Ferry Fish and Marie Butler.
peel and butterfly raw king prawns;
slice salmon thinly enough for sashimi;
fillet a sea bass;
make a fish stock.
Butterfly King Prawns in White Wine
Salmon Sashimi (new style)
Sea Bass in Tomato & Basil
Potatoes with Dill & Horseradish
and seasonality of fish and shellfish.
After the class the group retired to the dining room to eat the dishes they had prepared.