Eog Cegin Bryn

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-In this programme,

-I'll prepare and cook salmon.

-This salmon was caught

-in the River Teifi.

-Welcome to Cegin Bryn.

-In this programme,

-I prepare potted salmon...

-..and pan-fried salmon

-with curried mussels.

-Very tasty!

-Salmon is easy to cook,

-easy to eat...

-..and easily combined

-with other ingredients.

-Salmon is good for you.

-It's packed with

-essential Omega 3 fatty acids.

-There's no waste at all

-when you cook salmon.

-Salmon

-River Teifi is world-famous

-for sewin and salmon fishing.

-Ian Harris and Richard Wilson

-uphold the tradition...

-..of coracle fishing.

-I'll try my luck with a rod with the

-former champion, Mathew Crossman.

-Mathew, here we are

-on the banks of the Teifi.

-It's one of the best rivers

-in Wales and the world for fishing.

-Yes, it's famous

-for sewin and salmon.

-Those two fish come up the Teifi.

-We're in Llechryd today

-and the river's a bit high.

-I wanted to do some fly fishing but

-you say the water level's too high.

-Yes, the river's too high

-and too dirty for fly fishing.

-Spinners and worms will give us

-a better chance to catch a salmon.

-Fingers crossed.

-Yes, that's right.

-You have the spinner.

-Get your rod down, like that...

-..and pull it back very slowly.

-The fish will be

-at the edge, over here...

-..because it's fast over there.

-The fish will stay here,

-in the slow part of the river?

-Yes, they'll come to the side.

-They'll be below your feet, really.

-How do you like to cook

-the fish you catch?

-My favourite way to cook salmon

-is to put some butter on the top...

-..then add pepper, salt and garlic.

-I wrap it in foil

-and cook it in the oven.

-That's the way

-I like to cook salmon.

-That's known as salmon en papillote.

-You cook it in a bag.

-You keep all the flavours

-by cooking it in a bag.

-It's lovely.

-It's lovely.

-

-Yes.

-I hope we catch something today.

-I hope we catch something today.

-

-Yes. We've got a good chance.

-I hope we cook it later.

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-I had no luck that day...

-..but I was keen to cook a salmon

-Mathew had caught earlier.

-Mathew is still fishing...

-..but I want to show you

-how to prepare a salmon.

-I'll then cook this salmon

-on the fire behind me.

-First, take a knife

-and scrape the scales off the skin.

-It's better to go outside to do this

-if possible...

-..because, as you can see,

-it makes a real less!

-Nearly there.

-To gut the fish,

-cut from the bottom...

-..all the way to the mouth.

-I'll wash the fish in the river.

-Cut all the way to the bottom.

-A clean fillet of salmon.

-I'll feed this to the cat!

-The next step

-is to prepare the fillet.

-Remove the bones

-from the stomach cavity.

-Do this very carefully.

-Nobody enjoys eating fish

-unless it's been deboned.

-I'll now remove the bones which are

-down the spine of the fish.

-I've removed all the bones

-from this fillet.

-The next step is to cut

-small pieces away from the skin.

-I need small pieces...

-..to cook on the fire.

-If you thought I'd use a pan,

-think again!

-I'll cook it on a stone

-I found on the banks of the Teifi.

-I'll put the stone in the fire.

-Once the stone is hot,

-I'll cook the salmon on it.

-I'll serve it with a simple salad

-of apple, cucumber and olive oil.

-It will take around 90 seconds

-to cook...

-..but don't ask me at what

-temperature because I have no idea!

-Turn the salmon over.

-That's it.

-Salmon from the Teifi...

-..cooked on a stone

-on a fire on the riverbank.

-What could be better?

-Are you hungry?

-Are you hungry?

-

-Yes. I'm looking forward to this.

-It's still warm.

-That's really tasty.

-Yes, it's nice.

-Have you eaten

-salmon cooked on a stone before?

-No, never.

-It's good.

-Yes. Salmon has never

-tasted like this before.

-Lovely.

-Potted Salmon

-This is my recipe for potted salmon.

-First, I need some salmon.

-This is a simple recipe.

-There's water, vegetables

-and seasoning in this bowl.

-It's a vegetable stock

-and it's been simmering for an hour.

-Salt...

-..and pepper.

-Turn off the heat under the stock

-and add the salmon to the liquid.

-Make sure the stock covers

-the whole of the salmon fillet.

-Let it cook as the stock cools.

-The stock is now cold

-and the salmon is cooked.

-Remove the brown meat

-from the salmon fillet.

-The salmon is now ready.

-Next, flake the salmon

-into large pieces.

-It's still quite pink inside

-and this is exactly what we need.

-Pull off the pieces.

-Add some salt and pepper.

-Next, add some hot horseradish.

-I like horseradish,

-so I'll put a bit more in there.

-Next, add the zest

-and some of the juice of a lemon.

-Add some chopped chives...

-..and chervil.

-Mix it well.

-Slowly pour in the melted butter.

-This is now ready to be potted.

-For the final touch, spoon some more

-melted butter over the fish.

-When you've spooned the butter

-over the fish...

-..you can keep it in the fridge

-for around a fortnight.

-Just make sure the fish

-is totally covered in butter.

-Potted salmon with pickled cucumber.

-It's a fantastic recipe.

-It keeps in the fridge

-for a fortnight...

-..but it rarely lasts

-more than a day!

-Mm!

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-When I was fishing with Mathew,

-I met Richard....

-..a fisherman who smokes fish

-in his garden shed.

-I started at home, with the family.

-It was an experiment.

-We've been smoking our own fish

-for 12 or 14 years at home.

-This year, we caught a couple

-of sewin early in the season...

-..so I thought I'd try to smoke them

-in my own shed.

-I took a few pieces to the pub

-and people said they liked it.

-That's why I carried on.

-How many fish do you smoke

-in a season?

-We started off

-doing sewin and a few salmon...

-..but I also smoked

-around 700 mackerel too.

-A man from Cardigan heard about me.

-He caught 1,000 fish and he brought

-350 mackerel at a time to me.

-We put them all through the smoker.

-I smoke bacon, cheese...

-..and I've also smoked wood pigeons.

-Richard, we're ready

-to smoke the salmon.

-The salmon is in a pot, over there.

-What happens next?

-It's sitting in a brine solution.

-The solution includes water, salt,

-honey and a bit of brown sugar.

-You cure it, in the same way

-as you cure bacon.

-Yes, the idea is

-to remove the water from the fish...

-..and replace it with salt

-to cure it.

-You caught that fish

-in the River Teifi?

-Yes, that's right. In the Teifi.

-I then hang these on a hook.

-It needs some air.

-Were you in the Scouts or the Cubs?

-HE LAUGHS

-Richard, you're burning oak today.

-Does different wood

-create a different flavour?

-Yes, absolutely.

-Fruit trees give a sweeter,

-more aromatic flavour than oak.

-Is it ready? It's pretty smoky!

-Yes. I'll lower this

-and we'll get out.

-Richard uses the cold smoke method.

-The heat of the fire

-doesn't touch the fish.

-I know a hot smoke method which uses

-a barbecue and an ordinary egg box.

-The egg box

-fits neatly in the barbecue.

-The next step is to fill the egg box

-with woodchips.

-Set the egg box alight.

-The egg box is on fire

-but the flames are dying out.

-Once the flames are out,

-the woodchips will keep smouldering.

-The next step is to drizzle oil

-all over the fish.

-Rub it in.

-It's important to oil the skin too.

-That's how you make sure

-it won't stick to the barbecue rack.

-On the barbecue it goes,

-over the flames.

-Put the lid on the barbecue.

-It will be ready

-in around 40 minutes.

-Whenever you have a barbecue,

-it always rains!

-I'll taste this before it gets wet.

-If you let it cool...

-..it slices really well.

-A little bit of lemon juice.

-It's time to taste it.

-Mm!

-Smoked Teifi salmon

-with a little bit of lemon juice.

-Perfect!

-Is that salmon ready, Richard?

-Is that salmon ready, Richard?

-

-Yes, it should be ready.

-It's still smoky in here.

-It looks nice.

-They smell good, Richard.

-How long do they need to smoke?

-How long do they need to smoke?

-

-They need 24 hours.

-How do you know they're ready?

-They lose a third of their weight.

-You must get the water out,

-then the oil starts to come out.

-You can see the oil shining here.

-We weigh them before we hang them...

-..so we know when they've lost

-a third of their weight.

-They look fantastic.

-May I take a piece to my kitchen?

-May I take a piece to my kitchen?

-

-Of course.

-Salmon With Curried Mussels

-This is a recipe

-for salmon with curried mussels.

-It's important

-to chop the onion very finely.

-The mussels only take

-a maximum of 90 seconds to cook.

-These are parsley stalks.

-These will give a great flavour.

-Add the onion and parsley

-to the mussels.

-Make sure everything's ready before

-you start to cook the mussels.

-The pan is warm

-and the lid's standing by.

-In go the mussels.

-Add some white wine.

-On goes the lid.

-The shells have opened.

-That means they're ready.

-Pour them into a bowl.

-I want to save the liquor.

-I'll use it to make the sauce.

-It's ready,

-so just let the mussels cool.

-As they cool, I'll prepare

-the vegetables and the salmon.

-Chop the celery and the carrots.

-Next, an onion.

-Put the vegetables in a pan.

-Add salt and pepper.

-A little bit of curry powder.

-As the vegetables cook,

-peel and dice the potato.

-In goes the mussel liquor.

-Start with half the liquor.

-Cook the potato in the liquor.

-Remove the cooked mussels

-from their shells.

-The easiest way to do this

-is to take an opened shell...

-..and use it to scoop out

-the other mussels.

-It's time to cook the salmon.

-In goes the fish, skin side down.

-Cook it slowly.

-To finish the sauce,

-add some double cream.

-It's vital

-to bring the sauce to the boil.

-Add the chives at the last minute.

-I want to preserve

-that bright green colour.

-Turn off the heat.

-Add the mussels.

-In go the chives.

-The sauce is ready

-and the salmon is cooked.

-It's time to serve it.

-The recipes are available

-on the website or by writing to us.

-S4C subtitles by Eirlys A Jones

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