0:00:00 > 0:00:00- Subtitles
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0:00:23 > 0:00:27- In this series, a new element - is on the menu - a masterclass.
0:00:28 > 0:00:31- I'll be visiting homes - across Wales...
0:00:31 > 0:00:37- ..giving cooking lessons - and plenty of support and praise.
0:00:45 > 0:00:48- I'll seek local producers - and ingredients...
0:00:49 > 0:00:51- ..to make marvels on the barbecue.
0:00:54 > 0:00:57- I'll then invite every apprentice...
0:00:57 > 0:01:00- ..to join me for a masterclass - at my restaurant in London.
0:01:04 > 0:01:06- On this programme, - fish three ways...
0:01:07 > 0:01:10- ..in the bag, on the roof - and in the kitchen.
0:01:13 > 0:01:16- Welcome to - Cegin Bryn - Y Dosbarth Meistr.
0:01:32 > 0:01:36- It's Elaine Jones from Llandudno's - turn for a masterclass.
0:01:36 > 0:01:39- The journey starts on the coast...
0:01:39 > 0:01:43- ..but the sea will influence us - all the way to the kitchen.
0:01:49 > 0:01:52- Elaine, how can I help you - in the kitchen?
0:01:53 > 0:01:56- Well, I want to learn - how to cook fish.
0:01:56 > 0:01:59- Have you cooked fish before?
0:01:59 > 0:02:02- What would you like to learn?
0:02:02 > 0:02:04- I'm scared of cooking it.
0:02:04 > 0:02:06- I'm not sure how long to cook it.
0:02:06 > 0:02:08- I overcook it - it goes dry.
0:02:08 > 0:02:10- I'm not sure what to do with it.
0:02:10 > 0:02:12- Do you cook a lot at home?
0:02:12 > 0:02:14- Do you cook a lot at home?- - I've tried cooking seabass.
0:02:15 > 0:02:20- I overcooked it. It was dry and it - stuck to the pan. It wasn't tasty.
0:02:20 > 0:02:23- What does the family think - when you cook at home?
0:02:24 > 0:02:25- They like salmon.
0:02:25 > 0:02:30- They joke - that I say I cook lovely salmon.
0:02:30 > 0:02:33- How do you cook the salmon?
0:02:33 > 0:02:34- How do you cook the salmon?- - I've cooked it many times.
0:02:35 > 0:02:37- I use Nain's old recipe.
0:02:37 > 0:02:41- She cooked it in milk...
0:02:41 > 0:02:45- ..with a little salt and pepper - and put it in the microwave.
0:02:46 > 0:02:48- It's the same every time.
0:02:48 > 0:02:51- I want to experiment - and do something different.
0:02:51 > 0:02:55- Your family thinks you're - a one-trick pony with the salmon.
0:02:55 > 0:02:58- Yes. I want to do - something different.
0:02:58 > 0:02:59- Something to keep the family happy.
0:02:59 > 0:03:00- Something to keep the family happy.- - Yes.
0:03:00 > 0:03:02- And you too.
0:03:02 > 0:03:07- The masterclass
0:03:08 > 0:03:11- After talking to Elaine, - it's obvious she's fond of fish.
0:03:12 > 0:03:16- The best way of getting fresh fish - is to catch some from the sea.
0:03:30 > 0:03:33- I can't steer the boat by myself - so I got some help...
0:03:33 > 0:03:37- ..from local fisherman - Meirion Roberts...
0:03:37 > 0:03:40- ..and his business partner, Jack, - the captain.
0:03:42 > 0:03:46- Meirion, why have we stopped here?
0:03:46 > 0:03:47- Is this a good place to fish?
0:03:47 > 0:03:50- Is this a good place to fish?- - It's a very good place to stop.
0:03:50 > 0:03:52- Why is it a good place?
0:03:52 > 0:03:54- There are lots of fish here.
0:03:55 > 0:03:57- OK. What types of fish?
0:03:58 > 0:04:01- Mackerel, whiting, codling.
0:04:01 > 0:04:04- Dabs, plaice sometimes.
0:04:05 > 0:04:07- There's a good variety.
0:04:07 > 0:04:09- Do we let the weight drop down?
0:04:09 > 0:04:11- Let it go right down - to the bottom.
0:04:11 > 0:04:13- And then leave it there?
0:04:13 > 0:04:15- And then leave it there?- - Feel the rod now.
0:04:22 > 0:04:24- I think I've caught something.
0:04:25 > 0:04:27- If you think you have, bring it in.
0:04:31 > 0:04:32- Beginner's luck.
0:04:34 > 0:04:35- Mackerel.
0:04:38 > 0:04:40- It's quite big.
0:04:42 > 0:04:45- That's enough for a family of four!
0:04:47 > 0:04:48- That's a good one.
0:04:54 > 0:04:55- Two.
0:04:57 > 0:05:02- Right. Meirion's caught two mackerel - and I've caught one.
0:05:02 > 0:05:05- Mine was big - - the biggest I've caught.
0:05:05 > 0:05:09- I'd like to catch - something different for Elaine.
0:05:09 > 0:05:13- A dab perhaps. It's similar - to plaice or lemon sole.
0:05:13 > 0:05:15- I hope to catch - something different...
0:05:16 > 0:05:18- ..so I can cook her - something different.
0:05:19 > 0:05:20- A bit more luck, Meirion.
0:05:20 > 0:05:22- A bit more luck, Meirion.- - A bit more.
0:05:27 > 0:05:29- How long have you been fishing here?
0:05:29 > 0:05:32- About 40 years.
0:05:32 > 0:05:35- Where else have you fished - apart from North Wales?
0:05:35 > 0:05:37- I've been to Iceland.
0:05:37 > 0:05:40- Iceland? - What did you catch there - cod?
0:05:40 > 0:05:41- Cod.
0:05:41 > 0:05:44- You didn't take this boat - to Iceland?
0:05:44 > 0:05:47- No. I was working on the trawlers - from Fleetwood.
0:05:49 > 0:05:51- What's your favourite fish to eat?
0:05:51 > 0:05:52- What's your favourite fish to eat?- - Monkfish.
0:05:52 > 0:05:53- Monkfish?!
0:05:55 > 0:05:57- Do you catch monkfish around here?
0:05:57 > 0:05:59- Do you catch monkfish around here?- - No, never here.
0:05:59 > 0:06:02- Never? But you like monkfish.
0:06:02 > 0:06:04- Monkfish is good.
0:06:04 > 0:06:05- It has a very large head.
0:06:05 > 0:06:06- It has a very large head.- - Tasty.
0:06:06 > 0:06:08- Its head's bigger than the body.
0:06:08 > 0:06:10- Its head's bigger than the body.- - It's quite an ugly fish.
0:06:10 > 0:06:12- Ugly but tasty.
0:06:12 > 0:06:14- The meat is sweet.
0:06:21 > 0:06:22- I've caught a dab.
0:06:23 > 0:06:26- It's too small - so it has to go back into the sea.
0:06:26 > 0:06:30- It comes from the same family - as plaice and lemon sole.
0:06:31 > 0:06:35- A dab would be good - to make fish fingers.
0:06:36 > 0:06:38- Is that big enough to keep?
0:06:38 > 0:06:42- There's no meat on it.
0:06:42 > 0:06:43- Back in?
0:06:43 > 0:06:44- Back in?- - Yes.
0:06:50 > 0:06:53- Thank you for a good day of fishing.
0:06:53 > 0:06:54- Thank you for a good day of fishing.- - You're welcome.
0:06:54 > 0:06:58- We've caught lots of mackerel - but not enough dab or pollack.
0:06:58 > 0:06:59- We can have one each!
0:06:59 > 0:07:00- We can have one each!- - Yes!
0:07:14 > 0:07:17- Cod with chilli and ginger
0:07:17 > 0:07:19- Right, time to cook.
0:07:20 > 0:07:23- I didn't catch anything - I wanted to cook on the barbecue.
0:07:24 > 0:07:26- But I've bought cod - from a local shop.
0:07:27 > 0:07:33- This recipe is cod in a ginger, - red chilli and coconut cream sauce.
0:07:33 > 0:07:36- First, - I'm going to prepare the sauce.
0:07:36 > 0:07:40- I'm putting the pan on the barbecue - to get it nice and hot.
0:07:40 > 0:07:43- I'm chopping the shallot finely.
0:07:47 > 0:07:52- Next, I'm going to add butter - to the pan.
0:08:02 > 0:08:07- Once the butter's melted, - I'm going to add the shallot.
0:08:07 > 0:08:13- It's important that the shallot - doesn't colour at all.
0:08:13 > 0:08:17- Because we're adding - the coconut cream later...
0:08:17 > 0:08:21- ..if there was colour, - the cream would turn brown.
0:08:21 > 0:08:23- We don't want brown cream.
0:08:24 > 0:08:25- Salt and pepper.
0:08:26 > 0:08:28- I'm going to add the chilli.
0:08:30 > 0:08:31- In it goes.
0:08:32 > 0:08:35- Ginger. It's fresh ginger.
0:08:35 > 0:08:37- I'll also add grated garlic.
0:08:38 > 0:08:41- Now, I'm going to add - the coconut cream.
0:08:42 > 0:08:43- In it goes.
0:08:47 > 0:08:52- It's important that it comes to the - boil but it doesn't boil too much.
0:08:52 > 0:08:54- The reason why is it can separate.
0:08:54 > 0:08:57- I'll mix it well and add salt.
0:08:59 > 0:09:01- Now for the cod.
0:09:02 > 0:09:05- I've bought the cod locally...
0:09:05 > 0:09:11- ..and wrapped it in a dishcloth - to dry it.
0:09:11 > 0:09:15- When cooking any type of fish, - it has to be dry.
0:09:17 > 0:09:21- If it's wet, it boils - rather than roasts or fries.
0:09:21 > 0:09:24- I'm going to put the cod - on a barbecue skewer.
0:09:25 > 0:09:28- It's like a metal cocktail stick.
0:09:28 > 0:09:33- I'll pour some oil onto the fish - - not on the barbecue.
0:09:33 > 0:09:34- On the coal.
0:09:37 > 0:09:40- After cooking the fish - on the barbecue...
0:09:40 > 0:09:43- ..it goes back into the pan - with some coriander.
0:09:49 > 0:09:51- It's a very simple recipe.
0:09:51 > 0:09:56- Cod in a ginger, red chilli - and coconut cream sauce.
0:09:56 > 0:10:00- The sun's setting. - I'm cooking on a roof.
0:10:00 > 0:10:02- There's just one thing left...
0:10:02 > 0:10:06- ..a glass of white wine - to wash it all down.
0:10:21 > 0:10:25- Plaice in a bag
0:10:26 > 0:10:28- Elaine, it's time to cook.
0:10:28 > 0:10:32- This is the first time I've cooked - sitting down on Cegin Bryn!
0:10:33 > 0:10:36- We're going to cook the fish - en papillote.
0:10:36 > 0:10:39- It's a method used - in many restaurants I've worked in.
0:10:40 > 0:10:43- It's quite a simple method, - but you have to have faith.
0:10:43 > 0:10:46- Once it's in the oven, - you can't see the fish...
0:10:46 > 0:10:50- ..so you have to understand - the method before cooking it.
0:10:50 > 0:10:53- First, I'm going to remove the skin - from the plaice.
0:10:54 > 0:10:56- If you could chop the courgette.
0:10:57 > 0:10:59- Shall I show you how first?
0:10:59 > 0:11:00- Shall I show you how first?- - Please.
0:11:00 > 0:11:04- Chop it nice and fine - but quite long too.
0:11:04 > 0:11:05- Chop the end off.
0:11:06 > 0:11:09- Then chop it nice and fine.
0:11:09 > 0:11:11- Watch your fingers.
0:11:13 > 0:11:16- Like that. - Do the same with the green one.
0:11:16 > 0:11:18- Slice down to the skin.
0:11:19 > 0:11:21- The knife isn't going to move.
0:11:21 > 0:11:23- I'm going to pull the skin.
0:11:23 > 0:11:26- The knife goes from side to side.
0:11:27 > 0:11:29- Now I'm moving the knife.
0:11:32 > 0:11:33- That's it.
0:11:34 > 0:11:36- You've done that before.
0:11:36 > 0:11:38- Once or twice.
0:11:39 > 0:11:41- The plaice...
0:11:41 > 0:11:46- ..because it's so thin, it'll only - take two or three minutes to cook.
0:11:46 > 0:11:49- I want it to take a bit more time - to cook.
0:11:51 > 0:11:53- That's how we're going to cook it.
0:11:56 > 0:11:58- It's hard chopping it finely!
0:11:58 > 0:12:00- It's hard to do it sat down too!
0:12:00 > 0:12:01- It's hard to do it sat down too!- - It is!
0:12:02 > 0:12:05- While you're preparing - the courgettes...
0:12:06 > 0:12:09- ..I'm going to do the spring onions.
0:12:12 > 0:12:15- I haven't seen a yellow courgette - before.
0:12:15 > 0:12:16- What's the difference?
0:12:16 > 0:12:18- What's the difference?- - The taste is different.
0:12:19 > 0:12:21- There's less water - in yellow courgettes.
0:12:26 > 0:12:29- The next step - is to wrap it in tinfoil.
0:12:30 > 0:12:34- En papillote - is French for 'in parchment'.
0:12:34 > 0:12:39- We're going to wrap everything - tightly then put it in the oven.
0:12:41 > 0:12:43- Add the spring onions.
0:12:45 > 0:12:47- Black olives.
0:12:51 > 0:12:55- The next step is to season the fish - with salt and pepper.
0:12:57 > 0:13:01- To finish, I'm going to add - some basil leaves.
0:13:02 > 0:13:04- Some olive oil.
0:13:05 > 0:13:06- A knob of butter.
0:13:11 > 0:13:12- That's enough.
0:13:13 > 0:13:18- Now for the hard part - - wrapping it in a parcel.
0:13:19 > 0:13:21- I'm going to fold the foil in half.
0:13:26 > 0:13:28- Right.
0:13:29 > 0:13:32- From one corner to the other...
0:13:32 > 0:13:34- ..I'm going to fold over the edges.
0:13:34 > 0:13:38- We do that because - we want to keep the steam in.
0:13:38 > 0:13:42- The final step is to add white wine, - then it's ready.
0:13:46 > 0:13:47- A little more.
0:13:47 > 0:13:49- That's enough.
0:13:49 > 0:13:50- It smells nice!
0:13:51 > 0:13:56- The butter, olive oil and wine - will create a sauce.
0:13:56 > 0:13:58- The steam will cook the dish.
0:13:59 > 0:14:02- Liquid that comes out - of the vegetables and fish...
0:14:02 > 0:14:04- ..all becomes part of the sauce.
0:14:05 > 0:14:09- The important part is to make sure - the wine doesn't come out.
0:14:12 > 0:14:14- There we are.
0:14:16 > 0:14:18- It's ready.
0:14:20 > 0:14:23- Put the fish parcel - in a pan on the hob first.
0:14:23 > 0:14:28- Then put it into a preheated oven - at 180 degrees for 6-8 minutes.
0:14:33 > 0:14:35- Elaine, I hope it's ready.
0:14:38 > 0:14:40- I can smell it.
0:14:40 > 0:14:41- I can smell it.- - It smells nice.
0:14:50 > 0:14:52- Ooh, lovely.
0:14:55 > 0:14:56- Mmm!
0:14:59 > 0:15:00- It's hot!
0:15:01 > 0:15:02- It's lovely and soft.
0:15:03 > 0:15:04- It's lovely.
0:15:04 > 0:15:06- Would the family like it?
0:15:06 > 0:15:07- Would the family like it?- - I'm sure.
0:15:07 > 0:15:09- I'm sure they would.
0:15:10 > 0:15:11- A Sunday lunch.
0:15:11 > 0:15:12- A Sunday lunch.- - Sunday lunch?
0:15:13 > 0:15:16- Enjoy this, practise cooking it...
0:15:16 > 0:15:20- ..and I'll see you in Odette's soon - to cook some more fish.
0:15:20 > 0:15:21- Lovely.
0:15:21 > 0:15:22- Lovely.- - Enjoy.
0:15:23 > 0:15:24- Thank you.
0:15:25 > 0:15:25- .
0:15:32 > 0:15:32- Subtitles
0:15:32 > 0:15:34- Subtitles- - Subtitles
0:15:48 > 0:15:50- We've left the coast now...
0:15:50 > 0:15:54- ..but seafood is still - on the masterclass menu in London.
0:15:54 > 0:15:58- Elaine, this week's apprentice, - is very fond of fish.
0:15:58 > 0:16:01- But she needs more confidence...
0:16:01 > 0:16:05- ..so what better than facing - a whole fish in the kitchen.
0:16:08 > 0:16:13- Seabass and mussels
0:16:13 > 0:16:16- I'm going to prepare the seabass - first.
0:16:16 > 0:16:17- Have you prepared one before?
0:16:17 > 0:16:19- Have you prepared one before?- - No.
0:16:19 > 0:16:21- It can be difficult.
0:16:23 > 0:16:29- The seabass' fins are very sharp.
0:16:29 > 0:16:33- You have to be careful - when preparing it.
0:16:33 > 0:16:37- The first step is to cut those away.
0:16:37 > 0:16:41- You don't have to - but it makes it safer.
0:16:41 > 0:16:44- Make an incision - at the bottom end...
0:16:45 > 0:16:49- ..and behind the gills.
0:16:50 > 0:16:51- Cut that off.
0:16:52 > 0:16:54- Now, put the knife in.
0:16:54 > 0:16:56- Can you see its spine?
0:16:56 > 0:16:59- Just put the tip of the knife - in first.
0:17:04 > 0:17:07- The ribcage is here.
0:17:07 > 0:17:09- Put the knife through.
0:17:10 > 0:17:12- Can you feel the spine?
0:17:12 > 0:17:14- It's hard.
0:17:14 > 0:17:17- Put your hand on the seabass - and push it down.
0:17:18 > 0:17:20- Cut all the way through.
0:17:20 > 0:17:23- Use scissors - to cut through the ribs.
0:17:26 > 0:17:29- Now it's all come off.
0:17:29 > 0:17:32- I'm now going to cut all the ribs.
0:17:32 > 0:17:35- There are seven.
0:17:36 > 0:17:40- It's the ribcage. - It's all inside the fish.
0:17:41 > 0:17:44- You can see the shape of the bones.
0:17:44 > 0:17:46- Put the knife in.
0:17:48 > 0:17:52- This time, - push upwards against the bone.
0:17:55 > 0:17:56- It comes away.
0:17:57 > 0:17:59- Cut that away.
0:17:59 > 0:18:00- As you can see...
0:18:05 > 0:18:07- ..they're very hard - feel it.
0:18:09 > 0:18:10- It is.
0:18:11 > 0:18:15- Next, we're going to slice some off - to prepare and eat.
0:18:15 > 0:18:17- Off it goes.
0:18:18 > 0:18:20- One.
0:18:23 > 0:18:24- Two.
0:18:24 > 0:18:27- It's thick at one end - and thin at the other.
0:18:27 > 0:18:31- If I cook it like this, - this end will cook quickly...
0:18:31 > 0:18:33- ..while the other will be raw.
0:18:33 > 0:18:37- So I'm going to slice off - the thin end.
0:18:37 > 0:18:40- What will you do with the small bits - and the head?
0:18:40 > 0:18:44- We make stock with the head - or we sometimes serve it.
0:18:44 > 0:18:49- The pieces we can't roast - could be used for ceviche or sushi.
0:18:50 > 0:18:53- Or the staff will eat it for lunch.
0:18:53 > 0:18:57- It all depends what's on the menu, - but nothing is wasted.
0:18:57 > 0:19:00- The bones - are used to make fish stock.
0:19:01 > 0:19:02- Three.
0:19:02 > 0:19:03- Four.
0:19:06 > 0:19:11- Slice the ginger - and smash the lemongrass.
0:19:11 > 0:19:13- Can you smell that?
0:19:14 > 0:19:15- It's strong, isn't it?
0:19:15 > 0:19:16- It's strong, isn't it?- - Nice. It's strong.
0:19:18 > 0:19:22- It goes in with the mussels, - chilli and white wine.
0:19:28 > 0:19:29- Into the pan.
0:19:32 > 0:19:36- Simmer until the mussels open, - then strain.
0:19:38 > 0:19:44- That's the correct way to get - the mussels out - using the shell.
0:19:44 > 0:19:49- I'm going to make a sauce with - the liquid that's on the bottom.
0:19:50 > 0:19:56- I'm going to use all the liquid - to make a very simple sauce.
0:19:56 > 0:19:59- It's coming to the boil.
0:19:59 > 0:20:01- I'll add a knob of butter.
0:20:01 > 0:20:05- Add the same amount of butter - and cream.
0:20:05 > 0:20:08- Not a lot then.
0:20:08 > 0:20:10- No. That's enough.
0:20:11 > 0:20:14- Now I'll cook the seabass.
0:20:15 > 0:20:18- Put some salt on the fish.
0:20:19 > 0:20:21- Then some pepper.
0:20:22 > 0:20:24- Put a little oil in the pan.
0:20:24 > 0:20:25- Add the fish.
0:20:30 > 0:20:32- Then leave it alone.
0:20:35 > 0:20:37- While the fish is cooking...
0:20:37 > 0:20:41- ..we'll add something to the sauce - at the last minute.
0:20:43 > 0:20:44- Sea vegetables.
0:20:44 > 0:20:46- Do you know what they are?
0:20:46 > 0:20:49- Do you know what they are?- - I know this one - samphire.
0:20:49 > 0:20:51- We'll add it to the sauce.
0:20:52 > 0:20:55- Do you know what this is? - Sea purslane.
0:20:55 > 0:20:58- It has a lemony taste.
0:20:58 > 0:21:02- If you'd like to remove the leaves - and put them in.
0:21:02 > 0:21:05- This is sea-blite.
0:21:05 > 0:21:10- Put the mussels back in the sauce - and add butter to the fish pan.
0:21:11 > 0:21:13- Turn it over.
0:21:14 > 0:21:16- The skin is crisp.
0:21:16 > 0:21:20- Add lime juice to finish the sauce - and it's ready to plate up.
0:21:21 > 0:21:23- Skin side up.
0:21:25 > 0:21:27- Lovely.
0:21:30 > 0:21:34- For full recipes, visit the website - or write to this address.
0:21:39 > 0:21:40- It's time to taste.
0:21:41 > 0:21:43- Go on. Tuck in.
0:21:43 > 0:21:46- The skin is nice and crisp.
0:21:49 > 0:21:54- The sauce binds everything together.
0:21:57 > 0:22:00- It's the best seabass I've had. - Lovely.
0:22:01 > 0:22:04- The red chilli and ginger - just come through.
0:22:04 > 0:22:06- There's a nice bit of heat - at the end.
0:22:07 > 0:22:09- The sauce just finishes it off.
0:22:09 > 0:22:10- The sauce just finishes it off.- - Now for the skin.
0:22:11 > 0:22:12- It's the best bit for me.
0:22:12 > 0:22:15- The skin on any fish - is the best bit.
0:22:25 > 0:22:26- Mmm.
0:22:26 > 0:22:27- Mmm.- - Nice?
0:22:28 > 0:22:30- It's lovely and moist.
0:22:30 > 0:22:34- It doesn't taste of butter even - though a lot was put on the fish.
0:22:34 > 0:22:36- It's very clean.
0:22:36 > 0:22:41- What have you learned from cooking - in your kitchen and at Odette's?
0:22:42 > 0:22:46- Not to be scared of cooking fish.
0:22:47 > 0:22:48- OK.
0:22:48 > 0:22:51- And just try new things - - new spices.
0:22:51 > 0:22:55- I'd never have thought of putting - chilli in something like that.
0:22:55 > 0:22:59- So you have more confidence - to cook more fish.
0:22:59 > 0:23:00- Cooking fish is good.
0:23:01 > 0:23:04- Fish is very good for you - and is very tasty.
0:23:04 > 0:23:06- It's great.
0:23:24 > 0:23:26- S4C Subtitles by Testun Cyf.
0:23:26 > 0:23:26- .