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0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:22 > 0:00:26- In this programme, - I'll prepare and cook salmon.
0:00:27 > 0:00:30- This salmon was caught - in the River Teifi.
0:00:30 > 0:00:32- Welcome to Cegin Bryn.
0:00:35 > 0:00:38- In this programme, - I prepare potted salmon...
0:00:39 > 0:00:42- ..and pan-fried salmon - with curried mussels.
0:00:43 > 0:00:44- Very tasty!
0:00:47 > 0:00:50- Salmon is easy to cook, - easy to eat...
0:00:50 > 0:00:54- ..and easily combined - with other ingredients.
0:00:58 > 0:00:59- Salmon is good for you.
0:01:00 > 0:01:04- It's packed with - essential Omega 3 fatty acids.
0:01:04 > 0:01:08- There's no waste at all - when you cook salmon.
0:01:11 > 0:01:14- Salmon
0:01:42 > 0:01:47- River Teifi is world-famous - for sewin and salmon fishing.
0:01:51 > 0:01:55- Ian Harris and Richard Wilson - uphold the tradition...
0:01:56 > 0:01:57- ..of coracle fishing.
0:02:06 > 0:02:11- I'll try my luck with a rod with the - former champion, Mathew Crossman.
0:02:16 > 0:02:19- Mathew, here we are - on the banks of the Teifi.
0:02:19 > 0:02:23- It's one of the best rivers - in Wales and the world for fishing.
0:02:25 > 0:02:27- Yes, it's famous - for sewin and salmon.
0:02:27 > 0:02:30- Those two fish come up the Teifi.
0:02:30 > 0:02:34- We're in Llechryd today - and the river's a bit high.
0:02:34 > 0:02:39- I wanted to do some fly fishing but - you say the water level's too high.
0:02:39 > 0:02:43- Yes, the river's too high - and too dirty for fly fishing.
0:02:43 > 0:02:48- Spinners and worms will give us - a better chance to catch a salmon.
0:02:50 > 0:02:51- Fingers crossed.
0:02:52 > 0:02:53- Yes, that's right.
0:02:55 > 0:02:56- You have the spinner.
0:03:03 > 0:03:05- Get your rod down, like that...
0:03:05 > 0:03:08- ..and pull it back very slowly.
0:03:11 > 0:03:14- The fish will be - at the edge, over here...
0:03:15 > 0:03:17- ..because it's fast over there.
0:03:17 > 0:03:22- The fish will stay here, - in the slow part of the river?
0:03:22 > 0:03:24- Yes, they'll come to the side.
0:03:24 > 0:03:27- They'll be below your feet, really.
0:03:28 > 0:03:31- How do you like to cook - the fish you catch?
0:03:31 > 0:03:36- My favourite way to cook salmon - is to put some butter on the top...
0:03:36 > 0:03:38- ..then add pepper, salt and garlic.
0:03:39 > 0:03:41- I wrap it in foil - and cook it in the oven.
0:03:42 > 0:03:44- That's the way - I like to cook salmon.
0:03:44 > 0:03:48- That's known as salmon en papillote. - You cook it in a bag.
0:03:48 > 0:03:52- You keep all the flavours - by cooking it in a bag.
0:03:53 > 0:03:54- It's lovely.
0:03:54 > 0:03:56- It's lovely.- - Yes.
0:03:56 > 0:03:59- I hope we catch something today.
0:03:59 > 0:04:01- I hope we catch something today.- - Yes. We've got a good chance.
0:04:01 > 0:04:03- I hope we cook it later.
0:04:03 > 0:04:05- MUSIC
0:04:18 > 0:04:20- I had no luck that day...
0:04:20 > 0:04:25- ..but I was keen to cook a salmon - Mathew had caught earlier.
0:04:31 > 0:04:33- Mathew is still fishing...
0:04:33 > 0:04:37- ..but I want to show you - how to prepare a salmon.
0:04:37 > 0:04:40- I'll then cook this salmon - on the fire behind me.
0:04:41 > 0:04:44- First, take a knife - and scrape the scales off the skin.
0:04:50 > 0:04:54- It's better to go outside to do this - if possible...
0:04:54 > 0:04:57- ..because, as you can see, - it makes a real less!
0:05:02 > 0:05:03- Nearly there.
0:05:07 > 0:05:09- To gut the fish, - cut from the bottom...
0:05:15 > 0:05:17- ..all the way to the mouth.
0:05:19 > 0:05:22- I'll wash the fish in the river.
0:05:33 > 0:05:35- Cut all the way to the bottom.
0:05:38 > 0:05:41- A clean fillet of salmon.
0:05:43 > 0:05:45- I'll feed this to the cat!
0:05:54 > 0:05:57- The next step - is to prepare the fillet.
0:05:57 > 0:06:00- Remove the bones - from the stomach cavity.
0:06:01 > 0:06:02- Do this very carefully.
0:06:06 > 0:06:10- Nobody enjoys eating fish - unless it's been deboned.
0:06:13 > 0:06:17- I'll now remove the bones which are - down the spine of the fish.
0:06:24 > 0:06:27- I've removed all the bones - from this fillet.
0:06:27 > 0:06:31- The next step is to cut - small pieces away from the skin.
0:06:36 > 0:06:37- I need small pieces...
0:06:37 > 0:06:39- ..to cook on the fire.
0:06:42 > 0:06:45- If you thought I'd use a pan, - think again!
0:06:45 > 0:06:49- I'll cook it on a stone - I found on the banks of the Teifi.
0:06:49 > 0:06:51- I'll put the stone in the fire.
0:06:51 > 0:06:55- Once the stone is hot, - I'll cook the salmon on it.
0:07:01 > 0:07:06- I'll serve it with a simple salad - of apple, cucumber and olive oil.
0:07:19 > 0:07:22- It will take around 90 seconds - to cook...
0:07:22 > 0:07:27- ..but don't ask me at what - temperature because I have no idea!
0:07:28 > 0:07:29- Turn the salmon over.
0:07:34 > 0:07:35- That's it.
0:07:36 > 0:07:37- Salmon from the Teifi...
0:07:38 > 0:07:41- ..cooked on a stone - on a fire on the riverbank.
0:07:42 > 0:07:44- What could be better?
0:07:53 > 0:07:54- Are you hungry?
0:07:54 > 0:07:57- Are you hungry?- - Yes. I'm looking forward to this.
0:07:58 > 0:07:59- It's still warm.
0:08:06 > 0:08:07- That's really tasty.
0:08:07 > 0:08:09- Yes, it's nice.
0:08:10 > 0:08:14- Have you eaten - salmon cooked on a stone before?
0:08:14 > 0:08:15- No, never.
0:08:21 > 0:08:22- It's good.
0:08:22 > 0:08:26- Yes. Salmon has never - tasted like this before.
0:08:26 > 0:08:27- Lovely.
0:08:29 > 0:08:34- Potted Salmon
0:08:35 > 0:08:37- This is my recipe for potted salmon.
0:08:38 > 0:08:39- First, I need some salmon.
0:08:41 > 0:08:43- This is a simple recipe.
0:08:45 > 0:08:49- There's water, vegetables - and seasoning in this bowl.
0:08:49 > 0:08:53- It's a vegetable stock - and it's been simmering for an hour.
0:08:55 > 0:08:57- Salt...
0:08:57 > 0:08:59- ..and pepper.
0:09:00 > 0:09:04- Turn off the heat under the stock - and add the salmon to the liquid.
0:09:10 > 0:09:14- Make sure the stock covers - the whole of the salmon fillet.
0:09:17 > 0:09:19- Let it cook as the stock cools.
0:09:39 > 0:09:43- The stock is now cold - and the salmon is cooked.
0:09:51 > 0:09:54- Remove the brown meat - from the salmon fillet.
0:10:00 > 0:10:01- The salmon is now ready.
0:10:04 > 0:10:07- Next, flake the salmon - into large pieces.
0:10:11 > 0:10:16- It's still quite pink inside - and this is exactly what we need.
0:10:16 > 0:10:17- Pull off the pieces.
0:10:21 > 0:10:24- Add some salt and pepper.
0:10:25 > 0:10:27- Next, add some hot horseradish.
0:10:27 > 0:10:31- I like horseradish, - so I'll put a bit more in there.
0:10:34 > 0:10:38- Next, add the zest - and some of the juice of a lemon.
0:10:39 > 0:10:42- Add some chopped chives...
0:10:43 > 0:10:45- ..and chervil.
0:10:45 > 0:10:47- Mix it well.
0:10:47 > 0:10:50- Slowly pour in the melted butter.
0:10:52 > 0:10:55- This is now ready to be potted.
0:11:01 > 0:11:06- For the final touch, spoon some more - melted butter over the fish.
0:11:09 > 0:11:14- When you've spooned the butter - over the fish...
0:11:14 > 0:11:18- ..you can keep it in the fridge - for around a fortnight.
0:11:18 > 0:11:23- Just make sure the fish - is totally covered in butter.
0:11:32 > 0:11:35- Potted salmon with pickled cucumber.
0:11:53 > 0:11:55- It's a fantastic recipe.
0:11:56 > 0:11:59- It keeps in the fridge - for a fortnight...
0:11:59 > 0:12:02- ..but it rarely lasts - more than a day!
0:12:06 > 0:12:07- Mm!
0:12:09 > 0:12:09- .
0:12:13 > 0:12:13- Subtitles
0:12:13 > 0:12:15- Subtitles- - Subtitles
0:12:18 > 0:12:21- When I was fishing with Mathew, - I met Richard....
0:12:22 > 0:12:25- ..a fisherman who smokes fish - in his garden shed.
0:12:40 > 0:12:42- I started at home, with the family.
0:12:42 > 0:12:44- It was an experiment.
0:12:45 > 0:12:49- We've been smoking our own fish - for 12 or 14 years at home.
0:12:52 > 0:12:57- This year, we caught a couple - of sewin early in the season...
0:12:58 > 0:13:02- ..so I thought I'd try to smoke them - in my own shed.
0:13:06 > 0:13:10- I took a few pieces to the pub - and people said they liked it.
0:13:10 > 0:13:12- That's why I carried on.
0:13:13 > 0:13:15- How many fish do you smoke - in a season?
0:13:15 > 0:13:19- We started off - doing sewin and a few salmon...
0:13:19 > 0:13:23- ..but I also smoked - around 700 mackerel too.
0:13:23 > 0:13:26- A man from Cardigan heard about me.
0:13:26 > 0:13:30- He caught 1,000 fish and he brought - 350 mackerel at a time to me.
0:13:31 > 0:13:33- We put them all through the smoker.
0:13:33 > 0:13:35- I smoke bacon, cheese...
0:13:36 > 0:13:38- ..and I've also smoked wood pigeons.
0:13:49 > 0:13:52- Richard, we're ready - to smoke the salmon.
0:13:52 > 0:13:54- The salmon is in a pot, over there.
0:13:54 > 0:13:56- What happens next?
0:13:56 > 0:13:58- It's sitting in a brine solution.
0:13:59 > 0:14:03- The solution includes water, salt, - honey and a bit of brown sugar.
0:14:03 > 0:14:07- You cure it, in the same way - as you cure bacon.
0:14:07 > 0:14:11- Yes, the idea is - to remove the water from the fish...
0:14:11 > 0:14:14- ..and replace it with salt - to cure it.
0:14:15 > 0:14:18- You caught that fish - in the River Teifi?
0:14:18 > 0:14:20- Yes, that's right. In the Teifi.
0:14:23 > 0:14:25- I then hang these on a hook.
0:14:28 > 0:14:30- It needs some air.
0:14:34 > 0:14:37- Were you in the Scouts or the Cubs?
0:14:37 > 0:14:39- HE LAUGHS
0:14:41 > 0:14:43- Richard, you're burning oak today.
0:14:44 > 0:14:47- Does different wood - create a different flavour?
0:14:47 > 0:14:49- Yes, absolutely.
0:14:49 > 0:14:54- Fruit trees give a sweeter, - more aromatic flavour than oak.
0:14:57 > 0:14:59- Is it ready? It's pretty smoky!
0:15:02 > 0:15:04- Yes. I'll lower this - and we'll get out.
0:15:35 > 0:15:37- Richard uses the cold smoke method.
0:15:38 > 0:15:41- The heat of the fire - doesn't touch the fish.
0:15:44 > 0:15:50- I know a hot smoke method which uses - a barbecue and an ordinary egg box.
0:15:51 > 0:15:54- The egg box - fits neatly in the barbecue.
0:15:56 > 0:16:02- The next step is to fill the egg box - with woodchips.
0:16:12 > 0:16:14- Set the egg box alight.
0:16:26 > 0:16:29- The egg box is on fire - but the flames are dying out.
0:16:29 > 0:16:34- Once the flames are out, - the woodchips will keep smouldering.
0:16:34 > 0:16:38- The next step is to drizzle oil - all over the fish.
0:16:42 > 0:16:43- Rub it in.
0:16:46 > 0:16:49- It's important to oil the skin too.
0:16:49 > 0:16:53- That's how you make sure - it won't stick to the barbecue rack.
0:16:57 > 0:17:00- On the barbecue it goes, - over the flames.
0:17:02 > 0:17:03- Put the lid on the barbecue.
0:17:06 > 0:17:09- It will be ready - in around 40 minutes.
0:17:32 > 0:17:35- Whenever you have a barbecue, - it always rains!
0:17:36 > 0:17:38- I'll taste this before it gets wet.
0:17:40 > 0:17:41- If you let it cool...
0:17:42 > 0:17:43- ..it slices really well.
0:17:48 > 0:17:50- A little bit of lemon juice.
0:17:53 > 0:17:54- It's time to taste it.
0:17:58 > 0:17:59- Mm!
0:18:05 > 0:18:09- Smoked Teifi salmon - with a little bit of lemon juice.
0:18:09 > 0:18:11- Perfect!
0:18:12 > 0:18:13- Is that salmon ready, Richard?
0:18:13 > 0:18:15- Is that salmon ready, Richard?- - Yes, it should be ready.
0:18:16 > 0:18:18- It's still smoky in here.
0:18:18 > 0:18:20- It looks nice.
0:18:25 > 0:18:27- They smell good, Richard.
0:18:27 > 0:18:28- How long do they need to smoke?
0:18:28 > 0:18:30- How long do they need to smoke?- - They need 24 hours.
0:18:30 > 0:18:32- How do you know they're ready?
0:18:32 > 0:18:35- They lose a third of their weight.
0:18:35 > 0:18:39- You must get the water out, - then the oil starts to come out.
0:18:41 > 0:18:43- You can see the oil shining here.
0:18:46 > 0:18:48- We weigh them before we hang them...
0:18:48 > 0:18:52- ..so we know when they've lost - a third of their weight.
0:18:52 > 0:18:54- They look fantastic.
0:18:54 > 0:18:55- May I take a piece to my kitchen?
0:18:55 > 0:18:57- May I take a piece to my kitchen?- - Of course.
0:18:57 > 0:19:02- Salmon With Curried Mussels
0:19:03 > 0:19:06- This is a recipe - for salmon with curried mussels.
0:19:07 > 0:19:10- It's important - to chop the onion very finely.
0:19:10 > 0:19:14- The mussels only take - a maximum of 90 seconds to cook.
0:19:16 > 0:19:19- These are parsley stalks.
0:19:21 > 0:19:23- These will give a great flavour.
0:19:26 > 0:19:29- Add the onion and parsley - to the mussels.
0:19:30 > 0:19:35- Make sure everything's ready before - you start to cook the mussels.
0:19:35 > 0:19:38- The pan is warm - and the lid's standing by.
0:19:38 > 0:19:40- In go the mussels.
0:19:44 > 0:19:46- Add some white wine.
0:19:48 > 0:19:50- On goes the lid.
0:20:02 > 0:20:06- The shells have opened. - That means they're ready.
0:20:06 > 0:20:08- Pour them into a bowl.
0:20:10 > 0:20:12- I want to save the liquor.
0:20:14 > 0:20:16- I'll use it to make the sauce.
0:20:20 > 0:20:23- It's ready, - so just let the mussels cool.
0:20:24 > 0:20:28- As they cool, I'll prepare - the vegetables and the salmon.
0:20:31 > 0:20:34- Chop the celery and the carrots.
0:20:38 > 0:20:39- Next, an onion.
0:20:44 > 0:20:46- Put the vegetables in a pan.
0:20:49 > 0:20:51- Add salt and pepper.
0:21:01 > 0:21:03- A little bit of curry powder.
0:21:04 > 0:21:08- As the vegetables cook, - peel and dice the potato.
0:21:23 > 0:21:25- In goes the mussel liquor.
0:21:28 > 0:21:30- Start with half the liquor.
0:21:33 > 0:21:35- Cook the potato in the liquor.
0:21:36 > 0:21:40- Remove the cooked mussels - from their shells.
0:21:41 > 0:21:45- The easiest way to do this - is to take an opened shell...
0:21:46 > 0:21:49- ..and use it to scoop out - the other mussels.
0:21:52 > 0:21:54- It's time to cook the salmon.
0:21:55 > 0:21:57- In goes the fish, skin side down.
0:22:00 > 0:22:02- Cook it slowly.
0:22:03 > 0:22:07- To finish the sauce, - add some double cream.
0:22:09 > 0:22:11- It's vital - to bring the sauce to the boil.
0:22:13 > 0:22:15- Add the chives at the last minute.
0:22:16 > 0:22:20- I want to preserve - that bright green colour.
0:22:21 > 0:22:22- Turn off the heat.
0:22:23 > 0:22:27- Add the mussels.
0:22:30 > 0:22:31- In go the chives.
0:22:36 > 0:22:39- The sauce is ready - and the salmon is cooked.
0:22:40 > 0:22:41- It's time to serve it.
0:22:50 > 0:22:54- The recipes are available - on the website or by writing to us.
0:23:23 > 0:23:25- S4C subtitles by Eirlys A Jones
0:23:25 > 0:23:25- .