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