Rhaglen 4 Cegin Bryn


Rhaglen 4

Elaine Jones o Landudno sy'n torchi ei llewys yr wythnos hon wrth iddi gael dosbarth meistr ar goginio pysgod. Elaine Jones gets a masterclass on how to prepare and cook fish.


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Transcript


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-In this series, a new element

-is on the menu - a masterclass.

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-I'll be visiting homes

-across Wales...

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-..giving cooking lessons

-and plenty of support and praise.

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-I'll seek local producers

-and ingredients...

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-..to make marvels on the barbecue.

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-I'll then invite every apprentice...

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-..to join me for a masterclass

-at my restaurant in London.

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-On this programme,

-fish three ways...

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-..in the bag, on the roof

-and in the kitchen.

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-Welcome to

-Cegin Bryn - Y Dosbarth Meistr.

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-It's Elaine Jones from Llandudno's

-turn for a masterclass.

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-The journey starts on the coast...

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-..but the sea will influence us

-all the way to the kitchen.

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-Elaine, how can I help you

-in the kitchen?

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-Well, I want to learn

-how to cook fish.

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-Have you cooked fish before?

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-What would you like to learn?

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-I'm scared of cooking it.

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

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-I overcook it - it goes dry.

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

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-Do you cook a lot at home?

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-Do you cook a lot at home?

-

-I've tried cooking seabass.

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-I overcooked it. It was dry and it

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

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-What does the family think

-when you cook at home?

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-They like salmon.

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-They joke

-that I say I cook lovely salmon.

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-How do you cook the salmon?

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-How do you cook the salmon?

-

-I've cooked it many times.

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-I use Nain's old recipe.

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-She cooked it in milk...

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-..with a little salt and pepper

-and put it in the microwave.

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-It's the same every time.

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-I want to experiment

-and do something different.

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-Your family thinks you're

-a one-trick pony with the salmon.

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-Yes. I want to do

-something different.

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-Something to keep the family happy.

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-Something to keep the family happy.

-

-Yes.

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-And you too.

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-The masterclass

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-After talking to Elaine,

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

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-The best way of getting fresh fish

-is to catch some from the sea.

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-I can't steer the boat by myself

-so I got some help...

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-..from local fisherman

-Meirion Roberts...

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-..and his business partner, Jack,

-the captain.

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-Meirion, why have we stopped here?

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-Is this a good place to fish?

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-Is this a good place to fish?

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-It's a very good place to stop.

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-Why is it a good place?

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-There are lots of fish here.

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-OK. What types of fish?

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-Mackerel, whiting, codling.

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-Dabs, plaice sometimes.

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-There's a good variety.

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-Do we let the weight drop down?

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-Let it go right down

-to the bottom.

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-And then leave it there?

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-And then leave it there?

-

-Feel the rod now.

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-I think I've caught something.

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-If you think you have, bring it in.

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-Beginner's luck.

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-Mackerel.

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-It's quite big.

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-That's enough for a family of four!

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-That's a good one.

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-Two.

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-Right. Meirion's caught two mackerel

-and I've caught one.

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-Mine was big -

-the biggest I've caught.

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-I'd like to catch

-something different for Elaine.

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-A dab perhaps. It's similar

-to plaice or lemon sole.

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-I hope to catch

-something different...

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-..so I can cook her

-something different.

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-A bit more luck, Meirion.

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-A bit more luck, Meirion.

-

-A bit more.

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-How long have you been fishing here?

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-About 40 years.

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-Where else have you fished

-apart from North Wales?

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-I've been to Iceland.

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-Iceland?

-What did you catch there - cod?

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-Cod.

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-You didn't take this boat

-to Iceland?

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-No. I was working on the trawlers

-from Fleetwood.

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-What's your favourite fish to eat?

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-What's your favourite fish to eat?

-

-Monkfish.

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-Monkfish?!

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-Do you catch monkfish around here?

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-Do you catch monkfish around here?

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-No, never here.

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-Never? But you like monkfish.

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-Monkfish is good.

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-It has a very large head.

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-It has a very large head.

-

-Tasty.

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-Its head's bigger than the body.

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-Its head's bigger than the body.

-

-It's quite an ugly fish.

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-Ugly but tasty.

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-The meat is sweet.

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-I've caught a dab.

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-It's too small

-so it has to go back into the sea.

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-It comes from the same family

-as plaice and lemon sole.

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-A dab would be good

-to make fish fingers.

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-Is that big enough to keep?

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-There's no meat on it.

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-Back in?

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-Back in?

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-Yes.

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-Thank you for a good day of fishing.

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-Thank you for a good day of fishing.

-

-You're welcome.

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-We've caught lots of mackerel

-but not enough dab or pollack.

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-We can have one each!

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-We can have one each!

-

-Yes!

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-Cod with chilli and ginger

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-Right, time to cook.

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-I didn't catch anything

-I wanted to cook on the barbecue.

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-But I've bought cod

-from a local shop.

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-This recipe is cod in a ginger,

-red chilli and coconut cream sauce.

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-First,

-I'm going to prepare the sauce.

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-I'm putting the pan on the barbecue

-to get it nice and hot.

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-I'm chopping the shallot finely.

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-Next, I'm going to add butter

-to the pan.

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-Once the butter's melted,

-I'm going to add the shallot.

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-It's important that the shallot

-doesn't colour at all.

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-Because we're adding

-the coconut cream later...

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-..if there was colour,

-the cream would turn brown.

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-We don't want brown cream.

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-Salt and pepper.

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-I'm going to add the chilli.

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-In it goes.

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-Ginger. It's fresh ginger.

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-I'll also add grated garlic.

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-Now, I'm going to add

-the coconut cream.

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-In it goes.

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-It's important that it comes to the

-boil but it doesn't boil too much.

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-The reason why is it can separate.

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-I'll mix it well and add salt.

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-Now for the cod.

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-I've bought the cod locally...

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-..and wrapped it in a dishcloth

-to dry it.

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-When cooking any type of fish,

-it has to be dry.

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-If it's wet, it boils

-rather than roasts or fries.

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-I'm going to put the cod

-on a barbecue skewer.

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-It's like a metal cocktail stick.

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-I'll pour some oil onto the fish

-- not on the barbecue.

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-On the coal.

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-After cooking the fish

-on the barbecue...

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-..it goes back into the pan

-with some coriander.

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-It's a very simple recipe.

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-Cod in a ginger, red chilli

-and coconut cream sauce.

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-The sun's setting.

-I'm cooking on a roof.

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-There's just one thing left...

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-..a glass of white wine

-to wash it all down.

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-Plaice in a bag

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-Elaine, it's time to cook.

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-This is the first time I've cooked

-sitting down on Cegin Bryn!

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-We're going to cook the fish

-en papillote.

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-It's a method used

-in many restaurants I've worked in.

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-It's quite a simple method,

-but you have to have faith.

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-Once it's in the oven,

-you can't see the fish...

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-..so you have to understand

-the method before cooking it.

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-First, I'm going to remove the skin

-from the plaice.

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-If you could chop the courgette.

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-Shall I show you how first?

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-Shall I show you how first?

-

-Please.

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-Chop it nice and fine

-but quite long too.

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-Chop the end off.

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-Then chop it nice and fine.

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-Watch your fingers.

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-Like that.

-Do the same with the green one.

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-Slice down to the skin.

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-The knife isn't going to move.

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-I'm going to pull the skin.

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-The knife goes from side to side.

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-Now I'm moving the knife.

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-That's it.

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-You've done that before.

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-Once or twice.

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-The plaice...

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

-take two or three minutes to cook.

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-I want it to take a bit more time

-to cook.

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

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-It's hard chopping it finely!

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

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

-

-It is!

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-While you're preparing

-the courgettes...

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

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-I haven't seen a yellow courgette

-before.

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-What's the difference?

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-What's the difference?

-

-The taste is different.

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-There's less water

-in yellow courgettes.

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-The next step

-is to wrap it in tinfoil.

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-En papillote

-is French for 'in parchment'.

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-We're going to wrap everything

-tightly then put it in the oven.

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-Add the spring onions.

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-Black olives.

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-The next step is to season the fish

-with salt and pepper.

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-To finish, I'm going to add

-some basil leaves.

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-Some olive oil.

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-A knob of butter.

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-That's enough.

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-Now for the hard part -

-wrapping it in a parcel.

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

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-Right.

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-From one corner to the other...

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

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-We do that because

-we want to keep the steam in.

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-The final step is to add white wine,

-then it's ready.

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-A little more.

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-That's enough.

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-It smells nice!

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-The butter, olive oil and wine

-will create a sauce.

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-The steam will cook the dish.

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-Liquid that comes out

-of the vegetables and fish...

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-..all becomes part of the sauce.

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-The important part is to make sure

-the wine doesn't come out.

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-There we are.

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-It's ready.

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-Put the fish parcel

-in a pan on the hob first.

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-Then put it into a preheated oven

-at 180 degrees for 6-8 minutes.

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-Elaine, I hope it's ready.

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-I can smell it.

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-I can smell it.

-

-It smells nice.

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-Ooh, lovely.

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-Mmm!

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-It's hot!

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-It's lovely and soft.

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-It's lovely.

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-Would the family like it?

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-Would the family like it?

-

-I'm sure.

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-I'm sure they would.

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-A Sunday lunch.

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-A Sunday lunch.

-

-Sunday lunch?

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-Enjoy this, practise cooking it...

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

-to cook some more fish.

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-Lovely.

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-Lovely.

-

-Enjoy.

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-Thank you.

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-.

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-Subtitles

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-Subtitles

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-Subtitles

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-We've left the coast now...

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-..but seafood is still

-on the masterclass menu in London.

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-Elaine, this week's apprentice,

-is very fond of fish.

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-But she needs more confidence...

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-..so what better than facing

-a whole fish in the kitchen.

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-Seabass and mussels

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-I'm going to prepare the seabass

-first.

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-Have you prepared one before?

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-Have you prepared one before?

-

-No.

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-It can be difficult.

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-The seabass' fins are very sharp.

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-You have to be careful

-when preparing it.

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-The first step is to cut those away.

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-You don't have to

-but it makes it safer.

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-Make an incision

-at the bottom end...

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-..and behind the gills.

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-Cut that off.

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-Now, put the knife in.

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-Can you see its spine?

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-Just put the tip of the knife

-in first.

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-The ribcage is here.

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-Put the knife through.

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-Can you feel the spine?

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-It's hard.

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-Put your hand on the seabass

-and push it down.

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-Cut all the way through.

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-Use scissors

-to cut through the ribs.

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-Now it's all come off.

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

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-There are seven.

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-It's the ribcage.

-It's all inside the fish.

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-You can see the shape of the bones.

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-Put the knife in.

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-This time,

-push upwards against the bone.

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-It comes away.

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-Cut that away.

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-As you can see...

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

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-It is.

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-Next, we're going to slice some off

-to prepare and eat.

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-Off it goes.

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-One.

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-Two.

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-It's thick at one end

-and thin at the other.

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-If I cook it like this,

-this end will cook quickly...

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-..while the other will be raw.

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-So I'm going to slice off

-the thin end.

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-What will you do with the small bits

-and the head?

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-We make stock with the head

-or we sometimes serve it.

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-The pieces we can't roast

-could be used for ceviche or sushi.

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-Or the staff will eat it for lunch.

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-It all depends what's on the menu,

-but nothing is wasted.

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-The bones

-are used to make fish stock.

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-Three.

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-Four.

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-Slice the ginger

-and smash the lemongrass.

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-Can you smell that?

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-It's strong, isn't it?

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-It's strong, isn't it?

-

-Nice. It's strong.

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-It goes in with the mussels,

-chilli and white wine.

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-Into the pan.

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-Simmer until the mussels open,

-then strain.

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-That's the correct way to get

-the mussels out - using the shell.

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-I'm going to make a sauce with

-the liquid that's on the bottom.

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-I'm going to use all the liquid

-to make a very simple sauce.

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-It's coming to the boil.

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-I'll add a knob of butter.

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-Add the same amount of butter

-and cream.

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-Not a lot then.

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-No. That's enough.

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-Now I'll cook the seabass.

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-Put some salt on the fish.

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-Then some pepper.

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-Put a little oil in the pan.

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-Add the fish.

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-Then leave it alone.

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-While the fish is cooking...

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-..we'll add something to the sauce

-at the last minute.

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-Sea vegetables.

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-Do you know what they are?

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-Do you know what they are?

-

-I know this one - samphire.

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-We'll add it to the sauce.

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-Do you know what this is?

-Sea purslane.

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-It has a lemony taste.

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-If you'd like to remove the leaves

-and put them in.

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-This is sea-blite.

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-Put the mussels back in the sauce

-and add butter to the fish pan.

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-Turn it over.

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-The skin is crisp.

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-Add lime juice to finish the sauce

-and it's ready to plate up.

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-Skin side up.

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-Lovely.

0:21:250:21:27

-For full recipes, visit the website

-or write to this address.

0:21:300:21:34

-It's time to taste.

0:21:390:21:40

-Go on. Tuck in.

0:21:410:21:43

-The skin is nice and crisp.

0:21:430:21:46

-The sauce binds everything together.

0:21:490:21:54

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

-Lovely.

0:21:570:22:00

-The red chilli and ginger

-just come through.

0:22:010:22:04

-There's a nice bit of heat

-at the end.

0:22:040:22:06

-The sauce just finishes it off.

0:22:070:22:09

-The sauce just finishes it off.

-

-Now for the skin.

0:22:090:22:10

-It's the best bit for me.

0:22:110:22:12

-The skin on any fish

-is the best bit.

0:22:120:22:15

-Mmm.

0:22:250:22:26

-Mmm.

-

-Nice?

0:22:260:22:27

-It's lovely and moist.

0:22:280:22:30

-It doesn't taste of butter even

-though a lot was put on the fish.

0:22:300:22:34

-It's very clean.

0:22:340:22:36

-What have you learned from cooking

-in your kitchen and at Odette's?

0:22:360:22:41

-Not to be scared of cooking fish.

0:22:420:22:46

-OK.

0:22:470:22:48

-And just try new things -

-new spices.

0:22:480:22:51

-I'd never have thought of putting

-chilli in something like that.

0:22:510:22:55

-So you have more confidence

-to cook more fish.

0:22:550:22:59

-Cooking fish is good.

0:22:590:23:00

-Fish is very good for you

-and is very tasty.

0:23:010:23:04

-It's great.

0:23:040:23:06

-S4C Subtitles by Testun Cyf.

0:23:240:23:26

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0:23:260:23:26

Elaine Jones o Landudno sy'n torchi ei llewys yr wythnos hon wrth iddi gael dosbarth meistr ar goginio pysgod. Elaine Jones gets a masterclass on how to prepare and cook fish.