I learnt a lot in the two hours and have already eaten a lot more fish since. I'd like to thank the people at Cornwall Food and Drink who arrange for me to go on the course as part of Spring Feast Fortnight.
Seabass with chorizo and sweet red onions....(serves 2)
2 seabass fillets (make sure the fishmonger pin bones them)
a little oil
2 red onions
150ml red wine
3/4 tbsp redcurrant jelly
1 tbsp apricot jam
1 tbsp brown sugar
juice and zest of 1 lemon
4 slices chorizo.
Preheat the oven to 180'c. First make the red onions. Slice the onions thinly. Put all the ingredients except the onions in a saucepan. Reduce the liquid until syrupy and sticky. Add the red onions and turn the heat to low. Stir well and cover. After 10 minutes remove the lid and cook until the mixture is sticky and sweet. Put aside.