Selected photographs from Practical Cookery Level 2 Smoked fish, shellfish and mixed seafood dishes.

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Presentation transcript:

Selected photographs from Practical Cookery Level 2 Smoked fish, shellfish and mixed seafood dishes

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poached smoked haddock

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fish kebabs

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fish kedgeree

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fish pie

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Smoked mackerel mousse

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Soused mackerel

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Haddock and smoked salmon terrine

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Scallops with caramelised cauliflower

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making oyster tempura: shucking an oyster

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making oyster tempura: adding sparkling water to flour to make the batter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Oyster tempura

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for poached langoustines with aioli dip

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making poached langoustines: pulling out the cord before cooking

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making poached langoustines: poaching the shellfish in court bouillon

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poached langoustines with aioli dip

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Crab cakes with rocket salad and lemon dressing

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Mussels gratin with white wine

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for lobster thermidor

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making lobster thermidor: open lobster halves

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making lobster thermidor: preparing the shallot mixture

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making lobster thermidor: filling the lobster halves

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Lobster thermidor

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Scallop ceviche with organic leaves

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Kalamarakia yemista (stuffed squid)

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for seafood stir-fry

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood stir-fry: frying the ginger and vegetables

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood stir-fry: frying all the ingredients

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Seafood stir-fry

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood in puff pastry: raw puff pastry cases

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood in puff pastry: combining the shellfish and mushrooms

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood in puff pastry: filling the pastry cases

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Seafood in puff pastry