Eog Cegin Bryn


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-In this programme,

-I'll prepare and cook salmon.

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-This salmon was caught

-in the River Teifi.

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-Welcome to Cegin Bryn.

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-In this programme,

-I prepare potted salmon...

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-..and pan-fried salmon

-with curried mussels.

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-Very tasty!

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-Salmon is easy to cook,

-easy to eat...

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-..and easily combined

-with other ingredients.

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-Salmon is good for you.

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-It's packed with

-essential Omega 3 fatty acids.

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-There's no waste at all

-when you cook salmon.

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-Salmon

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-River Teifi is world-famous

-for sewin and salmon fishing.

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-Ian Harris and Richard Wilson

-uphold the tradition...

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-..of coracle fishing.

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

-former champion, Mathew Crossman.

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-Mathew, here we are

-on the banks of the Teifi.

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-It's one of the best rivers

-in Wales and the world for fishing.

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-Yes, it's famous

-for sewin and salmon.

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-Those two fish come up the Teifi.

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-We're in Llechryd today

-and the river's a bit high.

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-I wanted to do some fly fishing but

-you say the water level's too high.

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-Yes, the river's too high

-and too dirty for fly fishing.

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-Spinners and worms will give us

-a better chance to catch a salmon.

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-Fingers crossed.

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-Yes, that's right.

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-You have the spinner.

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-Get your rod down, like that...

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-..and pull it back very slowly.

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-The fish will be

-at the edge, over here...

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-..because it's fast over there.

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-The fish will stay here,

-in the slow part of the river?

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-Yes, they'll come to the side.

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-They'll be below your feet, really.

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-How do you like to cook

-the fish you catch?

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-My favourite way to cook salmon

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

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-..then add pepper, salt and garlic.

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-I wrap it in foil

-and cook it in the oven.

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-That's the way

-I like to cook salmon.

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-That's known as salmon en papillote.

-You cook it in a bag.

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-You keep all the flavours

-by cooking it in a bag.

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-It's lovely.

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-It's lovely.

-

-Yes.

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-I hope we catch something today.

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-I hope we catch something today.

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-Yes. We've got a good chance.

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-I hope we cook it later.

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-MUSIC

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-I had no luck that day...

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-..but I was keen to cook a salmon

-Mathew had caught earlier.

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-Mathew is still fishing...

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-..but I want to show you

-how to prepare a salmon.

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-I'll then cook this salmon

-on the fire behind me.

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-First, take a knife

-and scrape the scales off the skin.

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-It's better to go outside to do this

-if possible...

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-..because, as you can see,

-it makes a real less!

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-Nearly there.

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-To gut the fish,

-cut from the bottom...

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-..all the way to the mouth.

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-I'll wash the fish in the river.

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-Cut all the way to the bottom.

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-A clean fillet of salmon.

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-I'll feed this to the cat!

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-The next step

-is to prepare the fillet.

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-Remove the bones

-from the stomach cavity.

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-Do this very carefully.

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-Nobody enjoys eating fish

-unless it's been deboned.

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-I'll now remove the bones which are

-down the spine of the fish.

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-I've removed all the bones

-from this fillet.

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-The next step is to cut

-small pieces away from the skin.

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-I need small pieces...

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-..to cook on the fire.

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-If you thought I'd use a pan,

-think again!

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-I'll cook it on a stone

-I found on the banks of the Teifi.

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-I'll put the stone in the fire.

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-Once the stone is hot,

-I'll cook the salmon on it.

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-I'll serve it with a simple salad

-of apple, cucumber and olive oil.

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-It will take around 90 seconds

-to cook...

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-..but don't ask me at what

-temperature because I have no idea!

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-Turn the salmon over.

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-That's it.

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-Salmon from the Teifi...

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-..cooked on a stone

-on a fire on the riverbank.

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-What could be better?

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-Are you hungry?

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-Are you hungry?

-

-Yes. I'm looking forward to this.

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-It's still warm.

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-That's really tasty.

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-Yes, it's nice.

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-Have you eaten

-salmon cooked on a stone before?

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-No, never.

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-It's good.

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-Yes. Salmon has never

-tasted like this before.

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-Lovely.

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-Potted Salmon

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-This is my recipe for potted salmon.

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-First, I need some salmon.

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-This is a simple recipe.

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-There's water, vegetables

-and seasoning in this bowl.

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-It's a vegetable stock

-and it's been simmering for an hour.

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-Salt...

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-..and pepper.

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-Turn off the heat under the stock

-and add the salmon to the liquid.

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-Make sure the stock covers

-the whole of the salmon fillet.

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-Let it cook as the stock cools.

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-The stock is now cold

-and the salmon is cooked.

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-Remove the brown meat

-from the salmon fillet.

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-The salmon is now ready.

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-Next, flake the salmon

-into large pieces.

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-It's still quite pink inside

-and this is exactly what we need.

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-Pull off the pieces.

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-Add some salt and pepper.

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-Next, add some hot horseradish.

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-I like horseradish,

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

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-Next, add the zest

-and some of the juice of a lemon.

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-Add some chopped chives...

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-..and chervil.

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-Mix it well.

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-Slowly pour in the melted butter.

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-This is now ready to be potted.

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-For the final touch, spoon some more

-melted butter over the fish.

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-When you've spooned the butter

-over the fish...

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-..you can keep it in the fridge

-for around a fortnight.

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-Just make sure the fish

-is totally covered in butter.

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-Potted salmon with pickled cucumber.

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-It's a fantastic recipe.

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-It keeps in the fridge

-for a fortnight...

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-..but it rarely lasts

-more than a day!

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-Mm!

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-Subtitles

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-When I was fishing with Mathew,

-I met Richard....

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-..a fisherman who smokes fish

-in his garden shed.

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-I started at home, with the family.

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-It was an experiment.

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-We've been smoking our own fish

-for 12 or 14 years at home.

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-This year, we caught a couple

-of sewin early in the season...

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

-in my own shed.

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-I took a few pieces to the pub

-and people said they liked it.

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-That's why I carried on.

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-How many fish do you smoke

-in a season?

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-We started off

-doing sewin and a few salmon...

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-..but I also smoked

-around 700 mackerel too.

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-A man from Cardigan heard about me.

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-He caught 1,000 fish and he brought

-350 mackerel at a time to me.

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-We put them all through the smoker.

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-I smoke bacon, cheese...

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

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-Richard, we're ready

-to smoke the salmon.

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-The salmon is in a pot, over there.

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-What happens next?

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-It's sitting in a brine solution.

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-The solution includes water, salt,

-honey and a bit of brown sugar.

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-You cure it, in the same way

-as you cure bacon.

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-Yes, the idea is

-to remove the water from the fish...

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-..and replace it with salt

-to cure it.

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-You caught that fish

-in the River Teifi?

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

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-I then hang these on a hook.

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-It needs some air.

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-Were you in the Scouts or the Cubs?

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-HE LAUGHS

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-Richard, you're burning oak today.

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-Does different wood

-create a different flavour?

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-Yes, absolutely.

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-Fruit trees give a sweeter,

-more aromatic flavour than oak.

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-Is it ready? It's pretty smoky!

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-Yes. I'll lower this

-and we'll get out.

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-Richard uses the cold smoke method.

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-The heat of the fire

-doesn't touch the fish.

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-I know a hot smoke method which uses

-a barbecue and an ordinary egg box.

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-The egg box

-fits neatly in the barbecue.

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-The next step is to fill the egg box

-with woodchips.

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-Set the egg box alight.

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-The egg box is on fire

-but the flames are dying out.

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-Once the flames are out,

-the woodchips will keep smouldering.

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-The next step is to drizzle oil

-all over the fish.

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-Rub it in.

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-It's important to oil the skin too.

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-That's how you make sure

-it won't stick to the barbecue rack.

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-On the barbecue it goes,

-over the flames.

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-Put the lid on the barbecue.

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-It will be ready

-in around 40 minutes.

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-Whenever you have a barbecue,

-it always rains!

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-I'll taste this before it gets wet.

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-If you let it cool...

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-..it slices really well.

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-A little bit of lemon juice.

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-It's time to taste it.

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-Mm!

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-Smoked Teifi salmon

-with a little bit of lemon juice.

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-Perfect!

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-Is that salmon ready, Richard?

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-Is that salmon ready, Richard?

-

-Yes, it should be ready.

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-It's still smoky in here.

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-It looks nice.

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-They smell good, Richard.

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-How long do they need to smoke?

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-How long do they need to smoke?

-

-They need 24 hours.

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-How do you know they're ready?

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-They lose a third of their weight.

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-You must get the water out,

-then the oil starts to come out.

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-You can see the oil shining here.

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-We weigh them before we hang them...

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-..so we know when they've lost

-a third of their weight.

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-They look fantastic.

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-May I take a piece to my kitchen?

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-May I take a piece to my kitchen?

-

-Of course.

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-Salmon With Curried Mussels

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-This is a recipe

-for salmon with curried mussels.

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-It's important

-to chop the onion very finely.

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-The mussels only take

-a maximum of 90 seconds to cook.

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-These are parsley stalks.

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-These will give a great flavour.

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-Add the onion and parsley

-to the mussels.

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-Make sure everything's ready before

-you start to cook the mussels.

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-The pan is warm

-and the lid's standing by.

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-In go the mussels.

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-Add some white wine.

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-On goes the lid.

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-The shells have opened.

-That means they're ready.

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-Pour them into a bowl.

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-I want to save the liquor.

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-I'll use it to make the sauce.

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-It's ready,

-so just let the mussels cool.

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-As they cool, I'll prepare

-the vegetables and the salmon.

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-Chop the celery and the carrots.

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-Next, an onion.

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-Put the vegetables in a pan.

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-Add salt and pepper.

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-A little bit of curry powder.

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-As the vegetables cook,

-peel and dice the potato.

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-In goes the mussel liquor.

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-Start with half the liquor.

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-Cook the potato in the liquor.

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-Remove the cooked mussels

-from their shells.

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-The easiest way to do this

-is to take an opened shell...

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-..and use it to scoop out

-the other mussels.

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-It's time to cook the salmon.

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-In goes the fish, skin side down.

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-Cook it slowly.

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-To finish the sauce,

-add some double cream.

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-It's vital

-to bring the sauce to the boil.

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-Add the chives at the last minute.

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-I want to preserve

-that bright green colour.

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-Turn off the heat.

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-Add the mussels.

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-In go the chives.

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-The sauce is ready

-and the salmon is cooked.

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-It's time to serve it.

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-The recipes are available

-on the website or by writing to us.

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-S4C subtitles by Eirlys A Jones

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Y tro hwn bydd Bryn Williams yn coginio gydag eog. Bryn Williams cooks with salmon including poached salmon and salmon with curried mussels.


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