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For the last 35 years renowned chef Raymond Blanc | 0:00:02 | 0:00:04 | |
has inspired the world with his cooking. | 0:00:04 | 0:00:06 | |
It's about celebrating | 0:00:06 | 0:00:08 | |
gorgeous, glorious food | 0:00:08 | 0:00:09 | |
and sharing a special moment with your loved ones. | 0:00:09 | 0:00:12 | |
Now he's opening his kitchen and sharing his secrets. | 0:00:12 | 0:00:16 | |
I've made all the mistakes which could be made | 0:00:16 | 0:00:18 | |
so you don't have to make them yourself. | 0:00:18 | 0:00:21 | |
Showing, with a little effort... | 0:00:21 | 0:00:23 | |
Food is so, so beautiful. | 0:00:23 | 0:00:24 | |
..anyone can bring some joy to the dinner table. | 0:00:24 | 0:00:27 | |
Even the most complicated dish is not impossible to make. | 0:00:27 | 0:00:32 | |
On Kitchen Secrets, Raymond explores the fruits of the sea. | 0:00:35 | 0:00:41 | |
That is the kind of Dover Sole you really want. | 0:00:41 | 0:00:44 | |
From a simple grilled mackerel | 0:00:44 | 0:00:46 | |
-with a soy and lime dressing. -Just mysterious. | 0:00:46 | 0:00:49 | |
To a French favourite on a shoestring. | 0:00:49 | 0:00:51 | |
-Pollock with a caper sauce. -So fantastic. | 0:00:51 | 0:00:54 | |
Raymond boils fish soup down to its bare bones. | 0:00:54 | 0:00:58 | |
All these wonderful flavours of the South of France. | 0:00:58 | 0:01:02 | |
And pushes the boat out with a dinner party dish of braised turbot. | 0:01:02 | 0:01:07 | |
I've done this dish for 35 years and you will be able to do this. | 0:01:07 | 0:01:11 | |
No problem. Easy dish. And stunning. | 0:01:11 | 0:01:13 | |
His working kitchen in Oxfordshire | 0:01:24 | 0:01:27 | |
is where Raymond's recipes come to life. | 0:01:27 | 0:01:30 | |
OK. Tres bien. | 0:01:30 | 0:01:32 | |
-There's red onion or the shallots. -Is that all of it? OK, tres bien. | 0:01:32 | 0:01:36 | |
Adam, phone Natalia to give me my glasses. | 0:01:36 | 0:01:39 | |
His first dish. | 0:01:40 | 0:01:42 | |
Simple grilled mackerel drizzled with a soy and lime dressing. | 0:01:42 | 0:01:45 | |
Mackerel, salmon, tuna are renowned to not just be great source | 0:01:50 | 0:01:56 | |
of protein but, of course, vitamin A, vitamin D, omega 3s. | 0:01:56 | 0:02:00 | |
Adam, could I have my sharpener, please? | 0:02:00 | 0:02:03 | |
It's a 32-year-old knife. | 0:02:04 | 0:02:07 | |
It was long like that, much thicker. It was a filleting knife, | 0:02:07 | 0:02:11 | |
OK, and like me it's got shorter. And stubbier! | 0:02:11 | 0:02:14 | |
Voila. | 0:02:16 | 0:02:18 | |
Don't press inside | 0:02:18 | 0:02:20 | |
just press slightly so your blade is not like that, | 0:02:20 | 0:02:24 | |
certainly not like that! | 0:02:24 | 0:02:26 | |
Voila. | 0:02:26 | 0:02:27 | |
There are two ways to fillet a mackerel. | 0:02:27 | 0:02:30 | |
The hard way, picking each bone out with fish tweezers. | 0:02:30 | 0:02:33 | |
But that's a very painful process. | 0:02:33 | 0:02:36 | |
I should have my glasses, otherwise I don't see a thing. | 0:02:36 | 0:02:39 | |
And, of course, I lost my glasses yesterday. | 0:02:39 | 0:02:42 | |
They are the wrong ones, those. You can see they're the wrong ones. | 0:02:42 | 0:02:45 | |
They're all funny. | 0:02:45 | 0:02:46 | |
And the easy way. | 0:02:47 | 0:02:49 | |
And just do a little triangle. | 0:02:49 | 0:02:52 | |
Be a bit more waste but I think much more simpler and much neater. | 0:02:52 | 0:02:56 | |
Voila. And I want to show you how you can grill it very simply | 0:02:56 | 0:03:01 | |
and create a rather lovely little dish, | 0:03:01 | 0:03:04 | |
OK, but I am also going to pickle my mackerel before cooking it | 0:03:04 | 0:03:08 | |
to give it a very special flavour. | 0:03:08 | 0:03:10 | |
Guys, s'il vous plait, could I have the pickling things, OK? | 0:03:12 | 0:03:16 | |
Can you stay here and watch, OK? | 0:03:16 | 0:03:20 | |
If you stay here and you watch. OK? | 0:03:20 | 0:03:23 | |
I want a very gentle pickle. | 0:03:24 | 0:03:27 | |
Dilute white wine vinegar with an equal amount of water. | 0:03:27 | 0:03:30 | |
250 grams. | 0:03:30 | 0:03:32 | |
The pickle is packed with flavours, including coriander. | 0:03:33 | 0:03:37 | |
The stalks are not so great for eating, but are very good | 0:03:37 | 0:03:40 | |
for flavouring. The great bouquet garni, was always stalks of parsley. | 0:03:40 | 0:03:45 | |
It was never the fresh parsley unless you feel rich, | 0:03:45 | 0:03:48 | |
but we all feel poor at the moment so that's fine. | 0:03:48 | 0:03:51 | |
And pink peppercorns. | 0:03:51 | 0:03:54 | |
Sweeten the pickle with 40 grams of caster sugar, | 0:03:54 | 0:03:58 | |
add slices of red onion. | 0:03:58 | 0:03:59 | |
Just a couple, two or three peppers. | 0:03:59 | 0:04:01 | |
And three or four slices of lemon. | 0:04:01 | 0:04:04 | |
Voila. | 0:04:04 | 0:04:05 | |
Just bring it to about 60 degree to warm it up | 0:04:06 | 0:04:10 | |
to favourise the exchange of flavours, OK? | 0:04:10 | 0:04:13 | |
To create something totally special. | 0:04:13 | 0:04:16 | |
OK. But I don't want to cook it. I don't want to boil it. | 0:04:16 | 0:04:19 | |
-Change that recipe. -OK. -60 degree, OK? -Yes, chef. | 0:04:19 | 0:04:22 | |
Just taste it. | 0:04:26 | 0:04:27 | |
Ooh! | 0:04:31 | 0:04:32 | |
That wakes you up in the morning. | 0:04:34 | 0:04:37 | |
When the pickle has cooled add the mackerel, flesh side down. | 0:04:38 | 0:04:42 | |
All sorts of things are starting happening here. OK? | 0:04:42 | 0:04:46 | |
Which is just mysterious. | 0:04:46 | 0:04:49 | |
Leave to marinate for 20 minutes. | 0:04:49 | 0:04:52 | |
Voila. | 0:04:52 | 0:04:54 | |
All we are going to do is simply onto a tray under the grill. | 0:05:00 | 0:05:03 | |
Simple as that. | 0:05:03 | 0:05:05 | |
Before grilling the mackerel, score the skin | 0:05:05 | 0:05:07 | |
to stop the fish curling in the heat. | 0:05:07 | 0:05:10 | |
And oil the baking tray so nothing sticks. | 0:05:10 | 0:05:13 | |
Voila. | 0:05:13 | 0:05:15 | |
Put it under the grill. | 0:05:15 | 0:05:17 | |
And that will take about four to five minutes | 0:05:18 | 0:05:21 | |
according, of course, to the size. | 0:05:21 | 0:05:23 | |
We are going to do a simple sauce with soy and lime juice. | 0:05:26 | 0:05:30 | |
Use 15 grams of soy sauce. | 0:05:30 | 0:05:32 | |
So five, ten, fifteen... | 0:05:32 | 0:05:35 | |
Add the same amount of water. | 0:05:35 | 0:05:36 | |
Just to cut down the saltiness of the soy. | 0:05:36 | 0:05:39 | |
Fresh lime juice. | 0:05:39 | 0:05:41 | |
Some finely sliced ginger and half a teaspoon of dark brown sugar. | 0:05:41 | 0:05:45 | |
Muscovado is perfect. | 0:05:45 | 0:05:46 | |
And there we are. It's as simple as that. | 0:05:46 | 0:05:50 | |
That's perfect. | 0:05:50 | 0:05:51 | |
Voila. | 0:05:52 | 0:05:54 | |
Raymond serves the grilled mackerel with a fennel and rocket salad. | 0:05:54 | 0:05:57 | |
Eh, voila. And then spoon out your dressing. | 0:05:57 | 0:06:04 | |
And there you have got a lovely piece of fish. | 0:06:04 | 0:06:07 | |
Lovely acidic flavours. Leaves some aromas behind. Very mellow. | 0:06:17 | 0:06:21 | |
And it's lovely. It is absolutely lovely. Voila. Bon appetit. | 0:06:21 | 0:06:25 | |
-Adam, could you do a quick wash, OK? -Yes, chef. | 0:06:33 | 0:06:36 | |
Adam, just wash them. | 0:06:38 | 0:06:41 | |
Raymond's next dish is | 0:06:45 | 0:06:47 | |
a Provencal style fish soup two ways made with fish from Cornwall. | 0:06:47 | 0:06:51 | |
He's using three different fish. Grey mullet, red mullet and gurnard. | 0:06:56 | 0:07:01 | |
All these fish are caught in Great Britain, actually in Cornwall, | 0:07:01 | 0:07:05 | |
and in a fish soup, my God, they truly are delicious. | 0:07:05 | 0:07:08 | |
I want to fillet my fish first. | 0:07:08 | 0:07:10 | |
When you think of fish soup automatically, of course, | 0:07:10 | 0:07:13 | |
you think of France. La belle France. | 0:07:13 | 0:07:16 | |
The South of France. The blue skies. | 0:07:16 | 0:07:18 | |
And I understand it because, of course, the fish soup | 0:07:18 | 0:07:21 | |
is one of the greatest traditional dish of the South of France. | 0:07:21 | 0:07:26 | |
OK. So let's try to put the wonderful flavours of Provence | 0:07:26 | 0:07:29 | |
in the heart of Great Britain. | 0:07:29 | 0:07:33 | |
The bones of the fish will be used to make a frugal soup. | 0:07:33 | 0:07:36 | |
The fillets will be added for a more luxurious version. | 0:07:36 | 0:07:40 | |
That's it, that's my fish soup! | 0:07:40 | 0:07:42 | |
OK, they don't look much, but you wait. | 0:07:42 | 0:07:44 | |
Adam. Adam, can you chop me that up, please? | 0:07:44 | 0:07:48 | |
OK. So chop it up. | 0:07:48 | 0:07:50 | |
Everyone should have an Adam at home. | 0:07:50 | 0:07:53 | |
Whilst Adam is chopping the bones | 0:07:53 | 0:07:57 | |
we are going to prepare the base of the flavour. | 0:07:57 | 0:08:00 | |
Giving the soup its Provencal backbone | 0:08:00 | 0:08:02 | |
are Mediterranean vegetables. | 0:08:02 | 0:08:05 | |
Tomatoes, onions, fennel and a bit of tomato puree. | 0:08:05 | 0:08:08 | |
Garlic. Oh, by the way, good news. It's fantastic. | 0:08:08 | 0:08:12 | |
The British are eating now officially more garlic than the French. | 0:08:12 | 0:08:15 | |
It's fantastic, isn't it? | 0:08:15 | 0:08:17 | |
Who would have thought about it a few years ago? | 0:08:17 | 0:08:21 | |
All that lovely stuff here. | 0:08:26 | 0:08:28 | |
Home, sweet home. | 0:08:28 | 0:08:30 | |
I don't know which one. Cornwall or South of France? | 0:08:30 | 0:08:33 | |
So I'm going to put a bit of thyme. | 0:08:37 | 0:08:40 | |
Oh, lovely. Lovely. | 0:08:40 | 0:08:42 | |
A bit of bay leaf. Wonderful. | 0:08:42 | 0:08:46 | |
I'm listening to my beautiful song here. | 0:08:46 | 0:08:49 | |
There's a lovely little song, just a gentle sizzling. Gentle. | 0:08:49 | 0:08:54 | |
Not aggressive. I know it's right. | 0:08:54 | 0:08:56 | |
But I'm going to move my pan away because now it's going too fast. | 0:08:56 | 0:09:00 | |
So voila, quieten down. Lovely. | 0:09:00 | 0:09:04 | |
Sweat the vegetables gently on a low heat and then | 0:09:04 | 0:09:07 | |
add garlic, tomatoes and a little powdered saffron. | 0:09:07 | 0:09:11 | |
Powder, about half a gram. | 0:09:11 | 0:09:12 | |
OK, remember, it's expensive. | 0:09:12 | 0:09:15 | |
Voila. Tomato puree. | 0:09:15 | 0:09:17 | |
Absolutely delicious. | 0:09:17 | 0:09:20 | |
So now I add my chopped fish bones. | 0:09:20 | 0:09:23 | |
All this wonderful protein here. | 0:09:23 | 0:09:25 | |
It doesn't smell great at all, but you wait. | 0:09:25 | 0:09:28 | |
OK. And all what I need to add, my white wine. | 0:09:28 | 0:09:31 | |
I'm going to boil my wine to remove as much possible alcohol and acidity, | 0:09:31 | 0:09:36 | |
OK, which I don't want. | 0:09:36 | 0:09:38 | |
Cooking wine should be inexpensive. | 0:09:38 | 0:09:41 | |
To me I find it immoral to buy a great big expensive wine | 0:09:41 | 0:09:44 | |
and put it into your kitchen. That's silly. Waste of money. OK. | 0:09:44 | 0:09:49 | |
So the white, you want it quite light and fruity. | 0:09:49 | 0:09:54 | |
It's just right. | 0:09:54 | 0:09:56 | |
See, look at that. Ooh, look at that! | 0:09:56 | 0:09:58 | |
Tres bien. That little bit of wine, believe me, | 0:09:58 | 0:10:02 | |
will add that much more to your soup. | 0:10:02 | 0:10:06 | |
So now water. | 0:10:06 | 0:10:07 | |
Bring the soup to the boil and then | 0:10:07 | 0:10:10 | |
simmer for 20 minutes skimming any impurities from the top. | 0:10:10 | 0:10:14 | |
So it's simple really at home. | 0:10:14 | 0:10:15 | |
Just go and get your fish bones because there are so many fish bones | 0:10:15 | 0:10:19 | |
that people throw away and you could do the most marvellous... | 0:10:19 | 0:10:22 | |
Whatever fish bones you have. | 0:10:22 | 0:10:24 | |
When the fish soup has cooked, | 0:10:25 | 0:10:28 | |
blend one half in a liquidiser. | 0:10:28 | 0:10:30 | |
That's it. | 0:10:30 | 0:10:32 | |
And pass it through a fine sieve. | 0:10:32 | 0:10:34 | |
All this precious liquid, you know, that you have worked for for so long. | 0:10:34 | 0:10:39 | |
Look at that colour. All amber. Saffron. | 0:10:39 | 0:10:42 | |
So now I've done my fish soup. | 0:10:42 | 0:10:45 | |
It's ready to serve. And it will be absolutely stunning. | 0:10:45 | 0:10:48 | |
The soup can be eaten as it is, or the fish fillets can be added. | 0:10:48 | 0:10:52 | |
Now I'm going to poach the fillet of fish which I have marinated. | 0:10:52 | 0:10:57 | |
-Adam? -Oui, chef. | 0:10:57 | 0:10:58 | |
Can you get me the fish, please, the marinated fish? | 0:10:58 | 0:11:01 | |
-Yes, chef. -Thank you very much. | 0:11:01 | 0:11:04 | |
The fish fillets have been marinated for two hours | 0:11:04 | 0:11:07 | |
in a mix of saffron, garlic, thyme, olive oil and black pepper. | 0:11:07 | 0:11:11 | |
Strain the other half of the fish stock | 0:11:11 | 0:11:15 | |
and use it to poach your marinated fillets. | 0:11:15 | 0:11:18 | |
Now it's ready to be poached | 0:11:18 | 0:11:20 | |
and that will only take four to five minutes maximum. | 0:11:20 | 0:11:23 | |
So that is really, highly, Provencal. | 0:11:23 | 0:11:26 | |
All these wonderful flavours of the South of France. | 0:11:26 | 0:11:29 | |
Big flavours. Fantastic flavours. | 0:11:29 | 0:11:32 | |
The blessed moment. | 0:11:35 | 0:11:36 | |
Both soups are topped off with a rouille, | 0:11:36 | 0:11:39 | |
a traditional saffron and garlic mayonnaise. | 0:11:39 | 0:11:43 | |
And then that lovely garlicky flavour will give that touch. | 0:11:43 | 0:11:48 | |
To finish, garnish with croutons, gruyere cheese and parsley. | 0:11:48 | 0:11:53 | |
What I have here, | 0:11:53 | 0:11:54 | |
you might describe it as maybe the poor man's fish soup. | 0:11:54 | 0:11:57 | |
Because, after all, it's made from the bone. | 0:11:57 | 0:12:00 | |
I can assure you I don't mind to be a poor man and eat that soup every day. | 0:12:00 | 0:12:06 | |
Absolutely delicious. | 0:12:06 | 0:12:08 | |
And for the very rich, the very wealthy, the very affluent | 0:12:08 | 0:12:11 | |
you've got all the Cornish fish in here. | 0:12:11 | 0:12:14 | |
Adam, can we taste the soup, please? | 0:12:14 | 0:12:16 | |
The fish is lovely. | 0:12:21 | 0:12:23 | |
It looks messy like that but, I can assure you, wow! | 0:12:23 | 0:12:28 | |
And all that you need is a few fish bones, a bit of saffron, | 0:12:28 | 0:12:31 | |
a bit of garlic, olive oil, that's it. | 0:12:31 | 0:12:34 | |
Raymond's kitchen garden, bursting with herbs, fruit and vegetables. | 0:12:39 | 0:12:44 | |
Today, Raymond is on the hunt for potatoes | 0:12:45 | 0:12:49 | |
to serve with his next fish dish. | 0:12:49 | 0:12:52 | |
Several varieties grow here | 0:12:52 | 0:12:55 | |
but Raymond wants the perfect one for puree. | 0:12:55 | 0:12:58 | |
I'm looking for Estima potatoes. | 0:12:58 | 0:13:01 | |
And I thought we had some. | 0:13:02 | 0:13:04 | |
Marie, my lovely Ann Marie. | 0:13:06 | 0:13:08 | |
The kitchen garden is tended by Ann Marie. | 0:13:08 | 0:13:11 | |
We work 25 years together, so Ann Marie is the head gardener. | 0:13:11 | 0:13:16 | |
I arrived as a seed. | 0:13:16 | 0:13:18 | |
Yes, she arrived as a little seed, she says, | 0:13:18 | 0:13:22 | |
but she grew, obviously, in every possible way! | 0:13:22 | 0:13:25 | |
What I want today is Estima potatoes, where is the Estima that we grew? | 0:13:25 | 0:13:29 | |
Oh, Raymond, they've been and gone. | 0:13:29 | 0:13:31 | |
The other chefs have been down and they've long gone. | 0:13:31 | 0:13:34 | |
They were a very good crop. | 0:13:34 | 0:13:36 | |
Can you, please, next time, | 0:13:36 | 0:13:38 | |
-put on those Estima, "for RB". "Don't touch." -..Only! | 0:13:38 | 0:13:41 | |
With no Estimas, Raymond chooses the Bintje variety, | 0:13:41 | 0:13:46 | |
with its yellow flesh and creamy texture. | 0:13:46 | 0:13:48 | |
King Edward or Maris Piper are also good for mashing. | 0:13:48 | 0:13:52 | |
Oh, that's what I love about this garden, it's so peaceful(!) | 0:13:52 | 0:13:55 | |
Let's have a look at that. | 0:13:58 | 0:14:00 | |
Those would never make it to the supermarket. Never. | 0:14:00 | 0:14:05 | |
It's lovely. Look at that. It's a bit like me. | 0:14:05 | 0:14:08 | |
I'm not going to comment! | 0:14:08 | 0:14:11 | |
So with those wonderful Bintjes I am going to do a potato puree. | 0:14:13 | 0:14:18 | |
The potato puree will accompany | 0:14:27 | 0:14:28 | |
Raymond's pan fried pollock in a caper sauce. | 0:14:28 | 0:14:31 | |
It's a wonderful line caught pollock. | 0:14:34 | 0:14:36 | |
They are part of the cod family. They're pretty soft, you know. | 0:14:36 | 0:14:40 | |
Wrinkled. OK. Big vitreous eyes. | 0:14:40 | 0:14:44 | |
And what is wonderful now, that's not an expensive fish | 0:14:44 | 0:14:48 | |
and there is plenty in our coast as well. | 0:14:48 | 0:14:50 | |
OK. It's not a big one. | 0:14:50 | 0:14:52 | |
They can go like that. | 0:14:52 | 0:14:55 | |
The potatoes have been cut into equal pieces | 0:14:56 | 0:14:59 | |
and simmered for 25 minutes. | 0:14:59 | 0:15:01 | |
-Once soft, they're ready to be pureed. -Voila. | 0:15:01 | 0:15:05 | |
Raymond uses his trusty old mouli rather than a masher | 0:15:05 | 0:15:10 | |
to give a light and smooth pureed potato. | 0:15:10 | 0:15:13 | |
And of course you would feel very tempted to put into a food processor | 0:15:13 | 0:15:17 | |
but there you would work out the starch | 0:15:17 | 0:15:19 | |
and your potato would be like elastic. | 0:15:19 | 0:15:22 | |
And I don't like to chuck out old things | 0:15:23 | 0:15:25 | |
which have served you very well. | 0:15:25 | 0:15:27 | |
Voila. | 0:15:30 | 0:15:32 | |
Add milk and butter. | 0:15:32 | 0:15:34 | |
You can make it as rich as you want to. | 0:15:34 | 0:15:37 | |
And nice and fluffy. | 0:15:37 | 0:15:39 | |
It melts. | 0:15:42 | 0:15:44 | |
I think Ann Marie should be very proud of her potatoes. | 0:15:44 | 0:15:47 | |
There is no doubt about that. | 0:15:47 | 0:15:49 | |
Adam, taste that. | 0:15:51 | 0:15:53 | |
Great, huh? | 0:15:55 | 0:15:56 | |
Keep your potato puree warm by leaving it in a pan of hot water. | 0:15:56 | 0:16:00 | |
-Wash that for me. -Oui, chef. -The head, please, for me. | 0:16:04 | 0:16:07 | |
Adam has very kindly filleted the fish for me. | 0:16:07 | 0:16:10 | |
Eh, voila. | 0:16:10 | 0:16:12 | |
The way I'm going to cook them is pan fry, to create a wonderful | 0:16:12 | 0:16:17 | |
caramelised outside. Will provide a most delicious treat. OK. | 0:16:17 | 0:16:22 | |
So now I'm melting my butter. | 0:16:23 | 0:16:25 | |
That colour is exactly perfect. | 0:16:25 | 0:16:27 | |
The butter is foaming. | 0:16:27 | 0:16:29 | |
I can smell it. It's hazelnut colour. | 0:16:29 | 0:16:32 | |
I go first flesh side down, OK. | 0:16:32 | 0:16:34 | |
To give a lovely browning. | 0:16:34 | 0:16:38 | |
A soft browning. You can hear that pan. | 0:16:38 | 0:16:40 | |
What a lovely noise, you know. | 0:16:40 | 0:16:43 | |
The heat is browning the fish. OK. | 0:16:43 | 0:16:48 | |
And equally some juices, the protein of the fish, are leaking out | 0:16:48 | 0:16:53 | |
at the bottom of the pan which are being solidified. Voila. | 0:16:53 | 0:16:58 | |
Absolutely amazing. | 0:16:58 | 0:17:00 | |
After three minutes on each side | 0:17:00 | 0:17:02 | |
transfer the pollock to the oven on a high heat... | 0:17:02 | 0:17:04 | |
Two minutes. | 0:17:04 | 0:17:06 | |
..for a couple of minutes to finish off. | 0:17:06 | 0:17:08 | |
To go with the pollock, a Grenobloise sauce made | 0:17:09 | 0:17:13 | |
from capers, lemon, shallots, croutons and herbs. | 0:17:13 | 0:17:16 | |
It's a French classic that complements seafood perfectly. | 0:17:16 | 0:17:20 | |
Don't ask me Grenobloise. | 0:17:21 | 0:17:23 | |
Grenobloise means from Grenoble. | 0:17:23 | 0:17:25 | |
And there is nothing from Grenoble, which reminds me of Grenoble! | 0:17:25 | 0:17:28 | |
That comes from Spain. That comes from anywhere. | 0:17:28 | 0:17:32 | |
OK. The bread as well. | 0:17:32 | 0:17:33 | |
It's simple and it's lovely. | 0:17:33 | 0:17:35 | |
Use the juices from the pan fried fish. | 0:17:35 | 0:17:38 | |
Add chicken stock and a splash of water. | 0:17:38 | 0:17:41 | |
Voila. And then after it's easy. | 0:17:41 | 0:17:44 | |
Really, it's easy. | 0:17:44 | 0:17:46 | |
You just throw everything in, OK. A bit of capers. | 0:17:47 | 0:17:51 | |
Just a bit of diced lemon, the segments of lemon. | 0:17:51 | 0:17:54 | |
OK. Few shallots. Some great big fat Spanish capers | 0:17:54 | 0:17:59 | |
and then you finish off with fresh herbs. | 0:17:59 | 0:18:02 | |
Chervil is a little-known herb in Great Britain. | 0:18:02 | 0:18:06 | |
And what a shame. It is so fantastic. | 0:18:06 | 0:18:09 | |
Simple yet delicious. | 0:18:09 | 0:18:12 | |
There you've got some amazing flavours. | 0:18:19 | 0:18:21 | |
It's a very simple dish, which is very achievable at home, | 0:18:23 | 0:18:27 | |
and it will give you a lot of pleasure. | 0:18:27 | 0:18:29 | |
Finally a few croutons to add texture | 0:18:29 | 0:18:32 | |
and a sprinkling of fresh herbs. | 0:18:32 | 0:18:33 | |
The lovely Ann Marie, can you come? We are ready for you. | 0:18:33 | 0:18:38 | |
You want to taste your potatoes? Absolutely. Taste that. | 0:18:38 | 0:18:41 | |
-Mm! -What about the potatoes, are they passing the test? | 0:18:43 | 0:18:46 | |
-I think you've done them justice. -One genius to another genius! | 0:18:46 | 0:18:50 | |
In 35 years of cooking fish | 0:18:53 | 0:18:56 | |
Raymond has no first-hand experience of fishing at sea. | 0:18:56 | 0:19:01 | |
Too cold. Too wet. Not for me. | 0:19:01 | 0:19:03 | |
Give me a hot kitchen at any time. | 0:19:03 | 0:19:06 | |
I don't have to get up so early, either. | 0:19:06 | 0:19:09 | |
Whoa! It's all about technique, is it? | 0:19:10 | 0:19:13 | |
But as a chef, food provenance is fundamental to his ethics. | 0:19:13 | 0:19:18 | |
Ah, voila. Looking very pro, eh? | 0:19:18 | 0:19:21 | |
It's four in the morning in Rye, on the Sussex coast. | 0:19:24 | 0:19:27 | |
The skipper of the Amadeus, Luke Hodges, captains one | 0:19:27 | 0:19:31 | |
of 29 boats fishing sustainably for Dover sole in the English channel. | 0:19:31 | 0:19:35 | |
Bit like the Queen Mary. | 0:19:35 | 0:19:38 | |
-What do we have for breakfast? -It's only a coffee this morning. | 0:19:40 | 0:19:45 | |
So can you explain to me what's that? | 0:19:45 | 0:19:47 | |
Right, this is basically a map of the sea. The sea bed. | 0:19:47 | 0:19:50 | |
It's just like your sat nav in your car. | 0:19:50 | 0:19:52 | |
Basically the same for a boat. | 0:19:52 | 0:19:54 | |
The sole, this time of year, are mainly inshore at the moment. | 0:19:54 | 0:19:57 | |
We've been fishing very close to the shore, | 0:19:57 | 0:19:59 | |
along this contour and here. | 0:19:59 | 0:20:01 | |
It's marvellous to be here | 0:20:07 | 0:20:09 | |
to see how rough and tough and demanding this craft is. | 0:20:09 | 0:20:15 | |
Anytime I prefer my kitchen. | 0:20:15 | 0:20:17 | |
It's not comfortable, is it? | 0:20:17 | 0:20:20 | |
OK, we are lucky today. Imagine if it was a raging sea? | 0:20:20 | 0:20:25 | |
Wow. Hold on! | 0:20:25 | 0:20:27 | |
The crew put down their nets yesterday a mile from shore. | 0:20:31 | 0:20:35 | |
Nice Dover sole just coming in. | 0:20:35 | 0:20:39 | |
The sole retail at up to £40 a kilo so each fish is precious. | 0:20:39 | 0:20:43 | |
They make it look so easy. | 0:20:43 | 0:20:45 | |
LAUGHTER | 0:20:45 | 0:20:50 | |
She wants to go home. She wants to go home. | 0:20:54 | 0:20:59 | |
That is the kind of Dover sole you really want. | 0:20:59 | 0:21:03 | |
Firm flesh. Wonderful flavour. | 0:21:03 | 0:21:06 | |
Wonderful - meaty and delicious. | 0:21:06 | 0:21:08 | |
Simply grilled or just bang it in the oven. | 0:21:08 | 0:21:12 | |
To make a profit from the trip | 0:21:14 | 0:21:16 | |
the crew need to pull two full boxes of Dover sole from the nets. | 0:21:16 | 0:21:20 | |
Very poor this net. Not very good. | 0:21:24 | 0:21:26 | |
Normally by now you'd expect at least ten big soles. | 0:21:26 | 0:21:30 | |
The catch gets even lighter, because some fish can't be sold. | 0:21:30 | 0:21:33 | |
Cod there. But we can't keep them anyway. There's just no quota. | 0:21:35 | 0:21:39 | |
The EU cod quota for this part of the Channel | 0:21:40 | 0:21:43 | |
has been reached for the year. Landing any cod means a fine. | 0:21:43 | 0:21:47 | |
-And do you sell these? -No, just got to chuck them back over. | 0:21:47 | 0:21:50 | |
-But it's dead. -Even if it's dead. | 0:21:50 | 0:21:52 | |
But that's ridiculous. That is absolutely ridiculous. | 0:21:52 | 0:21:57 | |
I think that is really sad because that could feed three families, | 0:21:57 | 0:22:02 | |
or four or five and that is feeding the birds because it's dead | 0:22:02 | 0:22:07 | |
and it's thrown back into the sea. | 0:22:07 | 0:22:09 | |
Not a very good catch. | 0:22:13 | 0:22:15 | |
You have about 30 sole for the whole day's work. | 0:22:15 | 0:22:20 | |
30 Dover sole. | 0:22:20 | 0:22:22 | |
Ah, Luke, not a too good day, is it? | 0:22:24 | 0:22:27 | |
-No, not very good today. -How much worth of money do you have in here? | 0:22:27 | 0:22:31 | |
Probably only £70, £80 maximum. | 0:22:31 | 0:22:33 | |
We need to average at least £1,000 a trip. On average. | 0:22:33 | 0:22:37 | |
-At least. -And today you've got... -That's barely to break even. | 0:22:37 | 0:22:42 | |
Thank you very much indeed. | 0:22:46 | 0:22:47 | |
You come to my kitchen, you'll be very welcome. | 0:22:47 | 0:22:51 | |
Mon Dieu! Home sweet home. | 0:22:52 | 0:22:54 | |
Oh, God. What a welcome. | 0:22:54 | 0:22:57 | |
Rains cats and dogs. | 0:22:57 | 0:23:00 | |
I'm about to do a very old classic | 0:23:05 | 0:23:09 | |
which brings all the values of the earth and sea together. | 0:23:09 | 0:23:12 | |
Raymond's final dish. Braised fillet of turbot | 0:23:14 | 0:23:17 | |
topped with scallops and cucumber. | 0:23:17 | 0:23:19 | |
I've done this dish for 35 years, and you will be able to. | 0:23:22 | 0:23:25 | |
What I love about turbot is it's meaty, it's firm. | 0:23:25 | 0:23:28 | |
It's a bit like a Dover sole. | 0:23:28 | 0:23:30 | |
Those are the kings of fish, really, in the western world. | 0:23:30 | 0:23:33 | |
Any white, firm-fleshed fish like brill or plaice | 0:23:33 | 0:23:38 | |
will work well in this recipe. | 0:23:38 | 0:23:39 | |
Voila. Second part of the dish are the scallops. | 0:23:39 | 0:23:42 | |
Most of the scallops across Great Britain are dredged. | 0:23:42 | 0:23:46 | |
When dredged, they're full of sand, and often they are dead. | 0:23:46 | 0:23:49 | |
Those are hand dived. What does it mean? | 0:23:49 | 0:23:52 | |
That means that you have divers going to the bottom of the sea picking up | 0:23:52 | 0:23:56 | |
those scallops. You want those. Those are seriously alive. | 0:23:56 | 0:23:59 | |
Very tight. Look at that. | 0:23:59 | 0:24:01 | |
So I've got to force my blade in here and try to open it. | 0:24:01 | 0:24:06 | |
There's a big muscle inside here and of course it wants to stay closed. | 0:24:08 | 0:24:12 | |
Survival. I'm wanting to open it. As a cook, I want to eat it. | 0:24:12 | 0:24:16 | |
So strong. | 0:24:16 | 0:24:19 | |
They're really so strong. Voila. | 0:24:19 | 0:24:21 | |
Then very carefully you move away the stomach, the intestines. | 0:24:23 | 0:24:27 | |
It takes eight years to grow to that size. Eight years. | 0:24:29 | 0:24:34 | |
This is a little time for secret. | 0:24:34 | 0:24:37 | |
A mini, mini, mini secret, OK? | 0:24:37 | 0:24:39 | |
I can prepare my fish in advance. | 0:24:39 | 0:24:41 | |
Just a few hours and it will be perfectly seasoned when I cook it. | 0:24:41 | 0:24:45 | |
Mix lemon juice with seasoned, softened butter | 0:24:45 | 0:24:49 | |
and brush onto the turbot and the scallops. | 0:24:49 | 0:24:52 | |
And that will protect the fish. Place that in the fridge. | 0:24:52 | 0:24:55 | |
Now we are going to prepare our garnish. | 0:24:57 | 0:24:59 | |
Topping off the dish will be slices of warm cucumber. | 0:24:59 | 0:25:04 | |
Cucumber, which goes well with the sea, whether it is oysters, | 0:25:04 | 0:25:08 | |
whether it is scallops, and so on. It goes very well. | 0:25:08 | 0:25:12 | |
To maximise the cucumber's flavour and to give colour and a firm | 0:25:12 | 0:25:15 | |
texture, Raymond cures it with salt and then freezes it for two hours. | 0:25:15 | 0:25:20 | |
Then we will have this amazing, beautiful coloured, | 0:25:20 | 0:25:23 | |
beautiful textured and that fantastic cucumber flavour. | 0:25:23 | 0:25:26 | |
Dan, can you put this in the fridge, please? Thank you very much. | 0:25:26 | 0:25:31 | |
Just to tell you you can do a lovely jus with water. | 0:25:35 | 0:25:39 | |
OK. And a bit of wine. | 0:25:39 | 0:25:41 | |
In this recipe the fish will be steamed over | 0:25:41 | 0:25:44 | |
a mushroom and white wine braising jus, using shallots as a base. | 0:25:44 | 0:25:48 | |
My mushrooms. | 0:25:49 | 0:25:51 | |
Add mushrooms. | 0:25:51 | 0:25:53 | |
Hey! Back in here. | 0:25:53 | 0:25:54 | |
And white wine. | 0:25:54 | 0:25:56 | |
Voila. The wine plays such a huge role in the sauce. | 0:25:56 | 0:25:59 | |
Because it creates this building block of flavours. | 0:25:59 | 0:26:03 | |
Voila. Perfect. | 0:26:03 | 0:26:07 | |
As soon as the braising jus has boiled, remove it from the heat. | 0:26:07 | 0:26:11 | |
And that's lovely because it's alive. | 0:26:11 | 0:26:13 | |
That wine is alive and it's going to give that wonderful | 0:26:13 | 0:26:17 | |
freshness, flavour and its own character to the dish as well. | 0:26:17 | 0:26:21 | |
Very nice. | 0:26:22 | 0:26:24 | |
Oh, create a lovely little jus like that. | 0:26:26 | 0:26:29 | |
I'm going to put my turbot here on the top so it's steamed | 0:26:29 | 0:26:33 | |
and the juices are going to go into this. | 0:26:33 | 0:26:36 | |
I'm just bringing that in my braising liquor. | 0:26:36 | 0:26:39 | |
To simmering pot. And in the oven 160 degree for about six minutes. | 0:26:39 | 0:26:46 | |
OK. Now my turbot is medium rare and I'm going to add the scallops. | 0:26:52 | 0:26:58 | |
Just on the top. Steam them nicely. | 0:26:59 | 0:27:01 | |
And that will take only two minutes. | 0:27:05 | 0:27:07 | |
Adam, could I have my cucumber, please? Thank you very much. | 0:27:07 | 0:27:11 | |
When the cucumbers are frozen, rinse to defrost them and remove the salt. | 0:27:11 | 0:27:15 | |
So you have seen what has happened here. | 0:27:17 | 0:27:20 | |
The texture has changed. Very hard. | 0:27:20 | 0:27:23 | |
Very firm. Very crunchy. | 0:27:23 | 0:27:26 | |
And they are perfectly seasoned. | 0:27:26 | 0:27:27 | |
When the turbot and scallops are cooked | 0:27:27 | 0:27:30 | |
drain the juices and use them as the base for the sauce. | 0:27:30 | 0:27:34 | |
Keep my turbot resting nicely. | 0:27:34 | 0:27:36 | |
Add butter, lemon juice, salt, girolle mushrooms... | 0:27:36 | 0:27:41 | |
They really are very beautiful. | 0:27:41 | 0:27:43 | |
..seaweed, the cucumber... | 0:27:44 | 0:27:45 | |
Voila. | 0:27:45 | 0:27:46 | |
..and herbs. | 0:27:46 | 0:27:48 | |
And diced tomatoes. Voila. | 0:27:48 | 0:27:50 | |
I got a lovely thin, textured sauce here | 0:27:52 | 0:27:55 | |
and with the real flavour of the turbot. Spinach. | 0:27:55 | 0:27:59 | |
Serve the fish with steamed young spinach leaves. | 0:27:59 | 0:28:03 | |
Tres bien. Lovely smell. | 0:28:03 | 0:28:05 | |
And then... | 0:28:05 | 0:28:08 | |
Voila. You have the most incredible piece of fish here. | 0:28:08 | 0:28:12 | |
Cooked so simply with wonderful textures. | 0:28:12 | 0:28:15 | |
Wonderful flavours. | 0:28:15 | 0:28:17 | |
It is just so perfect. | 0:28:17 | 0:28:19 | |
And if you want a treat a few friends | 0:28:19 | 0:28:22 | |
that will be so special in your own home. | 0:28:22 | 0:28:26 | |
Subtitles by Red Bee Media Ltd | 0:28:43 | 0:28:46 | |
E-mail [email protected] | 0:28:46 | 0:28:49 |