We learn how to pick a crab with our senses. It was Arty's use of sound I found most fascinating. He cut the crab by listening to the sound of the knife against its shell. Later he sliced fat scallops and marinated them for us to eat raw. I couldn't wait to get home and make them.
Scallop Ceviche....(serves 4)
1 garlic clove crushed
half a chilli finely chopped
1 heaped tsp palm sugar
1 tbsp fish sauce
1 and a bit tsp nut oil
half a tsp finely chopped ginger
1 and half limes
1 and a half tbsp olive oil
Mix all the marinade ingredients together. Make sure the sugar has dissolved. Slice the scallops horizontally into three thin slices. Pop in the marinade and leave for a couple of minutes. Share out between four plates and serve.
There were so many good tips and recipes that I'm going to have to blog about the course in three parts. The Cove does courses like this throughout the season and Arty will convince even the biggest fishaphobe to start filleting!
Take part in Cornwall Spring Feast Fortnight by clicking here. You can eat out at some of Cornwall's best restaurants for fantastic prices. There are also various courses- like The Coves'- to take part in.