Rhaglen 4 Cegin Bryn

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-In this series, a new element

-is on the menu - a masterclass.

-I'll be visiting homes

-across Wales...

-..giving cooking lessons

-and plenty of support and praise.

-I'll seek local producers

-and ingredients...

-..to make marvels on the barbecue.

-I'll then invite every apprentice...

-..to join me for a masterclass

-at my restaurant in London.

-On this programme,

-fish three ways...

-..in the bag, on the roof

-and in the kitchen.

-Welcome to

-Cegin Bryn - Y Dosbarth Meistr.

-It's Elaine Jones from Llandudno's

-turn for a masterclass.

-The journey starts on the coast...

-..but the sea will influence us

-all the way to the kitchen.

-Elaine, how can I help you

-in the kitchen?

-Well, I want to learn

-how to cook fish.

-Have you cooked fish before?

-What would you like to learn?

-I'm scared of cooking it.

-I'm not sure how long to cook it.

-I overcook it - it goes dry.

-I'm not sure what to do with it.

-Do you cook a lot at home?

-Do you cook a lot at home?

-

-I've tried cooking seabass.

-I overcooked it. It was dry and it

-stuck to the pan. It wasn't tasty.

-What does the family think

-when you cook at home?

-They like salmon.

-They joke

-that I say I cook lovely salmon.

-How do you cook the salmon?

-How do you cook the salmon?

-

-I've cooked it many times.

-I use Nain's old recipe.

-She cooked it in milk...

-..with a little salt and pepper

-and put it in the microwave.

-It's the same every time.

-I want to experiment

-and do something different.

-Your family thinks you're

-a one-trick pony with the salmon.

-Yes. I want to do

-something different.

-Something to keep the family happy.

-Something to keep the family happy.

-

-Yes.

-And you too.

-The masterclass

-After talking to Elaine,

-it's obvious she's fond of fish.

-The best way of getting fresh fish

-is to catch some from the sea.

-I can't steer the boat by myself

-so I got some help...

-..from local fisherman

-Meirion Roberts...

-..and his business partner, Jack,

-the captain.

-Meirion, why have we stopped here?

-Is this a good place to fish?

-Is this a good place to fish?

-

-It's a very good place to stop.

-Why is it a good place?

-There are lots of fish here.

-OK. What types of fish?

-Mackerel, whiting, codling.

-Dabs, plaice sometimes.

-There's a good variety.

-Do we let the weight drop down?

-Let it go right down

-to the bottom.

-And then leave it there?

-And then leave it there?

-

-Feel the rod now.

-I think I've caught something.

-If you think you have, bring it in.

-Beginner's luck.

-Mackerel.

-It's quite big.

-That's enough for a family of four!

-That's a good one.

-Two.

-Right. Meirion's caught two mackerel

-and I've caught one.

-Mine was big -

-the biggest I've caught.

-I'd like to catch

-something different for Elaine.

-A dab perhaps. It's similar

-to plaice or lemon sole.

-I hope to catch

-something different...

-..so I can cook her

-something different.

-A bit more luck, Meirion.

-A bit more luck, Meirion.

-

-A bit more.

-How long have you been fishing here?

-About 40 years.

-Where else have you fished

-apart from North Wales?

-I've been to Iceland.

-Iceland?

-What did you catch there - cod?

-Cod.

-You didn't take this boat

-to Iceland?

-No. I was working on the trawlers

-from Fleetwood.

-What's your favourite fish to eat?

-What's your favourite fish to eat?

-

-Monkfish.

-Monkfish?!

-Do you catch monkfish around here?

-Do you catch monkfish around here?

-

-No, never here.

-Never? But you like monkfish.

-Monkfish is good.

-It has a very large head.

-It has a very large head.

-

-Tasty.

-Its head's bigger than the body.

-Its head's bigger than the body.

-

-It's quite an ugly fish.

-Ugly but tasty.

-The meat is sweet.

-I've caught a dab.

-It's too small

-so it has to go back into the sea.

-It comes from the same family

-as plaice and lemon sole.

-A dab would be good

-to make fish fingers.

-Is that big enough to keep?

-There's no meat on it.

-Back in?

-Back in?

-

-Yes.

-Thank you for a good day of fishing.

-Thank you for a good day of fishing.

-

-You're welcome.

-We've caught lots of mackerel

-but not enough dab or pollack.

-We can have one each!

-We can have one each!

-

-Yes!

-Cod with chilli and ginger

-Right, time to cook.

-I didn't catch anything

-I wanted to cook on the barbecue.

-But I've bought cod

-from a local shop.

-This recipe is cod in a ginger,

-red chilli and coconut cream sauce.

-First,

-I'm going to prepare the sauce.

-I'm putting the pan on the barbecue

-to get it nice and hot.

-I'm chopping the shallot finely.

-Next, I'm going to add butter

-to the pan.

-Once the butter's melted,

-I'm going to add the shallot.

-It's important that the shallot

-doesn't colour at all.

-Because we're adding

-the coconut cream later...

-..if there was colour,

-the cream would turn brown.

-We don't want brown cream.

-Salt and pepper.

-I'm going to add the chilli.

-In it goes.

-Ginger. It's fresh ginger.

-I'll also add grated garlic.

-Now, I'm going to add

-the coconut cream.

-In it goes.

-It's important that it comes to the

-boil but it doesn't boil too much.

-The reason why is it can separate.

-I'll mix it well and add salt.

-Now for the cod.

-I've bought the cod locally...

-..and wrapped it in a dishcloth

-to dry it.

-When cooking any type of fish,

-it has to be dry.

-If it's wet, it boils

-rather than roasts or fries.

-I'm going to put the cod

-on a barbecue skewer.

-It's like a metal cocktail stick.

-I'll pour some oil onto the fish

-- not on the barbecue.

-On the coal.

-After cooking the fish

-on the barbecue...

-..it goes back into the pan

-with some coriander.

-It's a very simple recipe.

-Cod in a ginger, red chilli

-and coconut cream sauce.

-The sun's setting.

-I'm cooking on a roof.

-There's just one thing left...

-..a glass of white wine

-to wash it all down.

-Plaice in a bag

-Elaine, it's time to cook.

-This is the first time I've cooked

-sitting down on Cegin Bryn!

-We're going to cook the fish

-en papillote.

-It's a method used

-in many restaurants I've worked in.

-It's quite a simple method,

-but you have to have faith.

-Once it's in the oven,

-you can't see the fish...

-..so you have to understand

-the method before cooking it.

-First, I'm going to remove the skin

-from the plaice.

-If you could chop the courgette.

-Shall I show you how first?

-Shall I show you how first?

-

-Please.

-Chop it nice and fine

-but quite long too.

-Chop the end off.

-Then chop it nice and fine.

-Watch your fingers.

-Like that.

-Do the same with the green one.

-Slice down to the skin.

-The knife isn't going to move.

-I'm going to pull the skin.

-The knife goes from side to side.

-Now I'm moving the knife.

-That's it.

-You've done that before.

-Once or twice.

-The plaice...

-..because it's so thin, it'll only

-take two or three minutes to cook.

-I want it to take a bit more time

-to cook.

-That's how we're going to cook it.

-It's hard chopping it finely!

-It's hard to do it sat down too!

-It's hard to do it sat down too!

-

-It is!

-While you're preparing

-the courgettes...

-..I'm going to do the spring onions.

-I haven't seen a yellow courgette

-before.

-What's the difference?

-What's the difference?

-

-The taste is different.

-There's less water

-in yellow courgettes.

-The next step

-is to wrap it in tinfoil.

-En papillote

-is French for 'in parchment'.

-We're going to wrap everything

-tightly then put it in the oven.

-Add the spring onions.

-Black olives.

-The next step is to season the fish

-with salt and pepper.

-To finish, I'm going to add

-some basil leaves.

-Some olive oil.

-A knob of butter.

-That's enough.

-Now for the hard part -

-wrapping it in a parcel.

-I'm going to fold the foil in half.

-Right.

-From one corner to the other...

-..I'm going to fold over the edges.

-We do that because

-we want to keep the steam in.

-The final step is to add white wine,

-then it's ready.

-A little more.

-That's enough.

-It smells nice!

-The butter, olive oil and wine

-will create a sauce.

-The steam will cook the dish.

-Liquid that comes out

-of the vegetables and fish...

-..all becomes part of the sauce.

-The important part is to make sure

-the wine doesn't come out.

-There we are.

-It's ready.

-Put the fish parcel

-in a pan on the hob first.

-Then put it into a preheated oven

-at 180 degrees for 6-8 minutes.

-Elaine, I hope it's ready.

-I can smell it.

-I can smell it.

-

-It smells nice.

-Ooh, lovely.

-Mmm!

-It's hot!

-It's lovely and soft.

-It's lovely.

-Would the family like it?

-Would the family like it?

-

-I'm sure.

-I'm sure they would.

-A Sunday lunch.

-A Sunday lunch.

-

-Sunday lunch?

-Enjoy this, practise cooking it...

-..and I'll see you in Odette's soon

-to cook some more fish.

-Lovely.

-Lovely.

-

-Enjoy.

-Thank you.

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-We've left the coast now...

-..but seafood is still

-on the masterclass menu in London.

-Elaine, this week's apprentice,

-is very fond of fish.

-But she needs more confidence...

-..so what better than facing

-a whole fish in the kitchen.

-Seabass and mussels

-I'm going to prepare the seabass

-first.

-Have you prepared one before?

-Have you prepared one before?

-

-No.

-It can be difficult.

-The seabass' fins are very sharp.

-You have to be careful

-when preparing it.

-The first step is to cut those away.

-You don't have to

-but it makes it safer.

-Make an incision

-at the bottom end...

-..and behind the gills.

-Cut that off.

-Now, put the knife in.

-Can you see its spine?

-Just put the tip of the knife

-in first.

-The ribcage is here.

-Put the knife through.

-Can you feel the spine?

-It's hard.

-Put your hand on the seabass

-and push it down.

-Cut all the way through.

-Use scissors

-to cut through the ribs.

-Now it's all come off.

-I'm now going to cut all the ribs.

-There are seven.

-It's the ribcage.

-It's all inside the fish.

-You can see the shape of the bones.

-Put the knife in.

-This time,

-push upwards against the bone.

-It comes away.

-Cut that away.

-As you can see...

-..they're very hard - feel it.

-It is.

-Next, we're going to slice some off

-to prepare and eat.

-Off it goes.

-One.

-Two.

-It's thick at one end

-and thin at the other.

-If I cook it like this,

-this end will cook quickly...

-..while the other will be raw.

-So I'm going to slice off

-the thin end.

-What will you do with the small bits

-and the head?

-We make stock with the head

-or we sometimes serve it.

-The pieces we can't roast

-could be used for ceviche or sushi.

-Or the staff will eat it for lunch.

-It all depends what's on the menu,

-but nothing is wasted.

-The bones

-are used to make fish stock.

-Three.

-Four.

-Slice the ginger

-and smash the lemongrass.

-Can you smell that?

-It's strong, isn't it?

-It's strong, isn't it?

-

-Nice. It's strong.

-It goes in with the mussels,

-chilli and white wine.

-Into the pan.

-Simmer until the mussels open,

-then strain.

-That's the correct way to get

-the mussels out - using the shell.

-I'm going to make a sauce with

-the liquid that's on the bottom.

-I'm going to use all the liquid

-to make a very simple sauce.

-It's coming to the boil.

-I'll add a knob of butter.

-Add the same amount of butter

-and cream.

-Not a lot then.

-No. That's enough.

-Now I'll cook the seabass.

-Put some salt on the fish.

-Then some pepper.

-Put a little oil in the pan.

-Add the fish.

-Then leave it alone.

-While the fish is cooking...

-..we'll add something to the sauce

-at the last minute.

-Sea vegetables.

-Do you know what they are?

-Do you know what they are?

-

-I know this one - samphire.

-We'll add it to the sauce.

-Do you know what this is?

-Sea purslane.

-It has a lemony taste.

-If you'd like to remove the leaves

-and put them in.

-This is sea-blite.

-Put the mussels back in the sauce

-and add butter to the fish pan.

-Turn it over.

-The skin is crisp.

-Add lime juice to finish the sauce

-and it's ready to plate up.

-Skin side up.

-Lovely.

-For full recipes, visit the website

-or write to this address.

-It's time to taste.

-Go on. Tuck in.

-The skin is nice and crisp.

-The sauce binds everything together.

-It's the best seabass I've had.

-Lovely.

-The red chilli and ginger

-just come through.

-There's a nice bit of heat

-at the end.

-The sauce just finishes it off.

-The sauce just finishes it off.

-

-Now for the skin.

-It's the best bit for me.

-The skin on any fish

-is the best bit.

-Mmm.

-Mmm.

-

-Nice?

-It's lovely and moist.

-It doesn't taste of butter even

-though a lot was put on the fish.

-It's very clean.

-What have you learned from cooking

-in your kitchen and at Odette's?

-Not to be scared of cooking fish.

-OK.

-And just try new things -

-new spices.

-I'd never have thought of putting

-chilli in something like that.

-So you have more confidence

-to cook more fish.

-Cooking fish is good.

-Fish is very good for you

-and is very tasty.

-It's great.

-S4C Subtitles by Testun Cyf.

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