Restaurant Quality 🐟 Fish Cakes

With Chef Chris Mercer of The Post Taphouse and Laurie Clouston of A Sharp Knife.

About The Workshop

In this session, you’ll master the "how-to" of the perfect fish cake—from achieving that satisfyingly soft interior to the secret of a golden, crisp exterior. You’ll also hone your knife skills as we prep aromatic flavour boosters and a unique twist on a classic Newfoundland condiment.

🐟 The Perfect Foundation

Learn the ins and outs of building a superior fish cake. We will cover:

• The Potato Base: How to prep for the best texture.

• The Catch: When to use fresh cod vs. traditional salt cod.

• Flavour Boosters: Expertly prepping aromatics and fresh herbs to make your fish cakes pop.

🐟 Shaping & Searing

Master the technique of shaping and cooking to ensure a consistent, professional finish. We'll also discuss:

• Making in Bulk: How to prep ahead for big family dinners.

• Storage: Tips for freezing and storing without losing quality.

🥗 The Perfect Pairing: Vinaigrette & Sides

A great fish cake deserves a fresh side. We’ll teach you the "Mason Jar" technique—using the golden ratio to create a simple, homemade vinaigrette that will instantly elevate any side salad.

🍯 Mustard Pickle Tartar Sauce

Put a spin on a classic! We’ll create a signature tartar sauce using another Newfoundland staple: mustard pickles. This segment focuses on:

• Refined Knife Techniques: Precision dicing for the perfect sauce texture.

• Sauce Fundamentals: Another essential method for your culinary toolkit.

Your Take-Home

Not only will you leave with new skills, but dinner is sorted! You’ll take home four handmade fish cakes (prepared by you) and your custom Mustard Pickle Tartar Sauce.

This session is designed to be immersive, educational, and fun. You will have:

• Your own individual workstation

• Small class size for plenty of personal attention

• 2 hour session full of tips and tricks