0:00:02 > 0:00:05Every time I have a new passion,
0:00:05 > 0:00:10I make a quick call to the BBC and my dreams are realised.
0:00:10 > 0:00:13Here I am, going through the basic training in the gentle art of salmon fishing.
0:00:13 > 0:00:17Notice the concentration on the boat race?
0:00:17 > 0:00:20The salmon is playing hard to get,
0:00:20 > 0:00:24but under the eagle eye of Peter the ghillie,
0:00:24 > 0:00:28who's clearly impressed by my progress, we WILL succeed.
0:00:28 > 0:00:31Look at him glowing with pride!
0:00:31 > 0:00:34Or is it the mask of a man who's seen it all before?
0:00:34 > 0:00:38So, will I catch a fish supper or will the cameraman run out of f...?
0:01:18 > 0:01:20This is Loch Fyne,
0:01:20 > 0:01:24home of the noted kipper, superb oysters and plump prawns,
0:01:24 > 0:01:27a loch of stunning views, moody skies,
0:01:27 > 0:01:32AND the birthplace of our dubbing mixer, Stuart Greig!
0:01:32 > 0:01:36OK, Stu? Quite good, Keith.
0:01:36 > 0:01:40In a half-hour programme you can't do everything.
0:01:40 > 0:01:43Take my mate, Jimmy McNab.
0:01:43 > 0:01:46Could tell you stories all night!
0:01:46 > 0:01:50One thing he does well is marinate and roast a haunch of venison.
0:01:50 > 0:01:56Tell us about it, Jimmy. First, we get the venison from the estate.
0:01:56 > 0:02:01We hang it for ten days in the cold room, then we butcher it.
0:02:01 > 0:02:03The cut we want today is a haunch.
0:02:03 > 0:02:07We put the haunch into the tin
0:02:07 > 0:02:11and we add apple, parsnip, carrot, onion,
0:02:11 > 0:02:14a mixture of dried herbs and fresh herbs.
0:02:14 > 0:02:19We cover the whole haunch with brown sugar and a few cloves of garlic.
0:02:19 > 0:02:22We rub it in with a few cloves of...
0:02:22 > 0:02:25What are these? Cloves. Yes, we rub it well in.
0:02:25 > 0:02:31Then add a bottle and a half of good red wine, and cover it with foil.
0:02:31 > 0:02:39Jimmy, you get on with that and get it in the oven. We'll come back to see your herrings later.
0:02:39 > 0:02:43I've got a dinner party dish to cook over here, Richard.
0:02:43 > 0:02:50Jimmy's got the heavy, slow-cooking haunch. I've got the delicate, expensive fillet steak of venison.
0:02:50 > 0:02:57I cook it in creme de cassis. It looks like a pork fillet or a fillet steak.
0:02:57 > 0:03:03You cut pieces off it - round pieces called collops.
0:03:03 > 0:03:05Then you beat them out...
0:03:05 > 0:03:09into lovely thin collops of venison like that.
0:03:09 > 0:03:12We also need some water, which I'll explain later.
0:03:12 > 0:03:17These go into the hot pan for a couple of seconds on each side,
0:03:17 > 0:03:19just to brown them.
0:03:21 > 0:03:24Add a bit of salt and pepper.
0:03:27 > 0:03:30Then, straightaway,
0:03:30 > 0:03:33we pour in some blackcurrant liqueur...
0:03:35 > 0:03:36..and flame it.
0:03:38 > 0:03:40They must come out straightaway now.
0:03:43 > 0:03:46In we put some of Jimmy McNab's wonderful venison stock.
0:03:49 > 0:03:54We've got to reduce that... Come back here, Richard!
0:03:54 > 0:03:57We've got to reduce that for three or four minutes,
0:03:57 > 0:04:01so I'll have a word with Jimmy while someone carries on.
0:04:03 > 0:04:08Right, Jimmy, you have two minutes to explain your fabulous herrings.
0:04:08 > 0:04:11Richard, get close and help him!
0:04:11 > 0:04:15Off you go, Jimmy! OK. That's your original Loch Fyne herring.
0:04:15 > 0:04:19This is salt herring purchased from Ardrishaig.
0:04:21 > 0:04:25Leave it for 36 hours under running cold water.
0:04:25 > 0:04:27Then nick the backbone off, the fin off...
0:04:32 > 0:04:34..and chop it into pieces.
0:04:34 > 0:04:37Press on, Jimmy! Film's expensive.
0:04:37 > 0:04:39Chop up the onion.
0:04:39 > 0:04:43Add a wee drop pimento, rosemary,
0:04:43 > 0:04:48mixed herbs, a wee shake of crushed chillies.
0:04:48 > 0:04:53Chop up your onion and your dill. This is all fresh herbs, as well.
0:04:53 > 0:04:58Richard, pay attention! Mint, chives, tarragon, fresh dill.
0:04:58 > 0:05:03Mix all these ingredients together and leave them lying for two hours.
0:05:03 > 0:05:08Then boil one cup of brown sugar to one cup of good malt vinegar.
0:05:08 > 0:05:11Boil that till the sugar dissolves.
0:05:11 > 0:05:16Then mix the whole lot together and there's your end product.
0:05:16 > 0:05:22The longer it lies, the better it matures. Absolutely brilliant! Oh, boy!
0:05:22 > 0:05:25Will you have a drink with that?
0:05:25 > 0:05:30It's a great combination, a dram of whisky and pickled herring.
0:05:30 > 0:05:35You have your dram, and that gives you... You're hungry.
0:05:35 > 0:05:41The salt herring gives you the thirst, you go back to the dram, back to the herring...
0:05:41 > 0:05:48To end up, you're as pickled as what the herring is! Cheers! I must go back to the sauce.
0:05:51 > 0:05:54Mmm... That was delicious!
0:05:54 > 0:05:59To finish this sauce, I beat in a little butter
0:05:59 > 0:06:04to the creme de cassis and the venison stock.
0:06:04 > 0:06:08It takes 30 seconds to make it smooth and creamy and wonderful.
0:06:10 > 0:06:12It's now ready.
0:06:12 > 0:06:16I strain it over the little venison collops.
0:06:16 > 0:06:20Lovely rich sauce! Down close on that, Richard.
0:06:22 > 0:06:29I DID say you needed water for this dish. It goes into the dram.
0:06:30 > 0:06:33Jimmy, come and have a taste!
0:06:33 > 0:06:38If he doesn't like it, we'll cut him out of the film.
0:06:38 > 0:06:43See what you think of it. It's really streamlined venison!
0:06:44 > 0:06:46It cuts lovely!
0:06:51 > 0:06:52Mmm...! OK?
0:06:52 > 0:06:54Really first class. Good.
0:06:54 > 0:06:58You'll be a favourite with the berry-pickers in Dundee!
0:06:58 > 0:07:05Let's have a look at yours that's been roasting in the oven. Right you are. Pass me the cloths.
0:07:07 > 0:07:11We have to hope and pray that this turns out like yours.
0:07:11 > 0:07:13I'm sure it'll be better.
0:07:13 > 0:07:16This is the true Scottish version, mine is a Sassenach version!
0:07:18 > 0:07:21That looks brilliant! Get in there, Richard!
0:07:23 > 0:07:28That is beautiful! Look at that - as tender as a baby's bottom!
0:07:28 > 0:07:31That is beautiful!
0:07:33 > 0:07:38Oh...! That's incredible! You've got to have a dram, Jimmy. That's good!
0:07:42 > 0:07:47Thank you very much. Here's all the very best! Absolutely brilliant!
0:07:48 > 0:07:52Do you want a bit yourself? No, no, I'm on a diet.
0:07:52 > 0:07:55Look at that man, on a diet!
0:07:55 > 0:07:57On a diet or is that a diet?
0:08:20 > 0:08:23Isn't it funny how time flies when you're really enjoying yourself?
0:08:23 > 0:08:27I was thrilled when the producer proposed another boat trip(!)
0:08:27 > 0:08:31No self-respecting food programme should miss a trip on a prawny boat.
0:08:31 > 0:08:33It's worth noting, you know,
0:08:33 > 0:08:37for those of you who are a bit tight on the old spondulix, a bit mean,
0:08:37 > 0:08:39that the arduous work of a prawn fisherman is not rewarded
0:08:39 > 0:08:42by bulging creels of this vibrant delicacy,
0:08:42 > 0:08:46it's much more usual to haul up a pot containing two or three
0:08:46 > 0:08:49and on top of that they have to contend with vicious tides,
0:08:49 > 0:08:52demonic currents and whirlpools.
0:08:52 > 0:08:54Because this is the legendary Corryvreckan.
0:08:54 > 0:08:58I'm surprised no-one's done a real bit of moody music over this,
0:08:58 > 0:08:59you know, a symphony or something.
0:08:59 > 0:09:03I think I'll knock one up on the way back. It should only take, what, three or four hours?
0:09:06 > 0:09:09You know that I'm a dreadful stickler for the finest and freshest ingredients.
0:09:09 > 0:09:13If you want a really good plate of langoustines from where I live, for example, in Bristol,
0:09:13 > 0:09:16you have to fly to Barcelona, Madrid or somewhere like that,
0:09:16 > 0:09:20because the finest langoustines from the west coast of Scotland invariably end up down there.
0:09:20 > 0:09:23I thought it was cheaper on my BBC mini break
0:09:23 > 0:09:26to enjoy some fabulous langoustines, by catching them - you've seen me do that,
0:09:26 > 0:09:29well, I was watching while they were doing it - and cook them here.
0:09:29 > 0:09:32But, in fact, four out of five people
0:09:32 > 0:09:34have seen my brilliant programmes
0:09:34 > 0:09:37where I've grilled them, I've roasted them, I've flamed them, and if you
0:09:37 > 0:09:41haven't caught it by now, hard luck, I ain't cooking any more langoustines.
0:09:41 > 0:09:44One of the best meals I had here was a gigot of mutton.
0:09:44 > 0:09:48Absolutely fabulous. I thought to round off this lovely fishing trip we've had,
0:09:48 > 0:09:49I'd make some rissoles.
0:09:49 > 0:09:52Richard, into the pot. Those are the rissoles.
0:09:52 > 0:09:55Do you know how you make rissoles? Come back again, please, Richard.
0:09:55 > 0:09:58I know you've had a tiring day.
0:09:58 > 0:10:02You get some old mutton that you've cooked cold, you've minced it up
0:10:02 > 0:10:05by hand, not in your Magimix cos that liquidises it almost.
0:10:05 > 0:10:07You add some mashed potatoes, some finely chopped onion
0:10:07 > 0:10:09and some parsley.
0:10:09 > 0:10:12But you don't fry them in corn oil, you get proper dripping.
0:10:12 > 0:10:15This kind of stuff. That's what you fry them in.
0:10:15 > 0:10:19They are absolutely fabulous. Shame on you lot who go to supermarkets
0:10:19 > 0:10:22and buy little frozen packs of square things and drop them
0:10:22 > 0:10:24into corn oil, because it's dreadful.
0:10:24 > 0:10:25That's my lecture for today.
0:10:25 > 0:10:27The director's been quite, quite good,
0:10:27 > 0:10:30so although there's only two of those, and that's one for me
0:10:30 > 0:10:33and one for the cameraman, I'm going to prepare him
0:10:33 > 0:10:36a really super meal of langoustine bait, which is
0:10:36 > 0:10:39some really nice bits of old herring, left to rot.
0:10:39 > 0:10:41There we are, that's for being so good. How kind(!)
0:10:56 > 0:10:59FLOYD HUMS Yep, that's it.
0:10:59 > 0:11:01That's the first movement
0:11:01 > 0:11:03and I'll knock that out on the old Joanna after dinner.
0:11:03 > 0:11:06Now on to the delicate art of coining a kitchen.
0:11:06 > 0:11:09Being on the culinary knocker as we call it in the trade.
0:11:09 > 0:11:13Point one - stay modest and don't set your sights too high.
0:11:13 > 0:11:18Point two - choose a house well blessed with fertile lands and healthy stock.
0:11:18 > 0:11:21Three - remember to wipe your feet as you enter.
0:11:21 > 0:11:25Four - cross your fingers as you say, "It won't take long."
0:11:25 > 0:11:28A serious cookery demonstration
0:11:28 > 0:11:32should commence with a few words from the bard.
0:11:32 > 0:11:34Not Shakespeare, Rabbie Burns.
0:11:34 > 0:11:37"O Lord, when hunger pinches sore,
0:11:37 > 0:11:43"Stand us in stead and send us from Thy bounteous store a tup or wether head."
0:11:43 > 0:11:51What on earth is that? It's a mutton, an elderly sheep. It's four years old at least.
0:11:51 > 0:11:58It lives on these wonderful hills and glens, nibbling at bog myrtle, wild thyme, sage, parsley, heather.
0:11:58 > 0:12:04It doesn't need herbs to be roasted in, it's been eating them all its life.
0:12:04 > 0:12:08It ends up as this dark meat.
0:12:08 > 0:12:15You'd hardly think that was lamb if you're used to milky English lamb which is quite different.
0:12:15 > 0:12:19This "gigot" is a Scottish-French word.
0:12:19 > 0:12:23In France, they'd say, "un jee-go".
0:12:23 > 0:12:28Here they say, "jig-ot". It's a leg of mutton.
0:12:28 > 0:12:33They poach it in water, very simply, with root vegetables:
0:12:33 > 0:12:39turnips, swedes, leeks, carrots, an onion stuffed with cloves, simmered for three or four hours.
0:12:39 > 0:12:44It's brilliant, and so is this remarkable kitchen!
0:12:44 > 0:12:51I know it's not Antiques Roadshow but look at it! Handmade pots with the owner's initials.
0:12:51 > 0:12:53This amazing tiling!
0:12:53 > 0:12:56Come and have a look! It's extraordinary.
0:12:58 > 0:13:02The doors, the fittings... it's like a yacht.
0:13:02 > 0:13:08But think of the work! Scrubbing carrots, peeling potatoes, baking bread.
0:13:08 > 0:13:14Mr Hudson would say, "Not good enough! Clean those plates!"
0:13:14 > 0:13:17Escoffier would have loved it.
0:13:17 > 0:13:21This is what really interests me - the dairy. Come on in, Richard.
0:13:23 > 0:13:25It's cool and quiet.
0:13:25 > 0:13:28In the busy days of banquets,
0:13:28 > 0:13:33when you were sent to make the cream, it was a great relief.
0:13:33 > 0:13:39Of course, the servants and staff have gone, but the laird still makes wonderful creamy butter.
0:13:39 > 0:13:44Anyway, it's meant to be a cooking programme. Let's get back to it!
0:13:44 > 0:13:48One more thing - this is really interesting.
0:13:49 > 0:13:53They didn't just go to the Job Centre
0:13:53 > 0:13:58and get signed on because they were good laundry maids.
0:13:58 > 0:14:05They had to read the whole thing, book, rule and verse. "Duty to God, duty to the King," and look here...
0:14:05 > 0:14:11"To submit myself to my governors, teachers, spiritual pastors and masters.
0:14:11 > 0:14:15"To order myself lowly and reverently to all my betters."
0:14:15 > 0:14:19I'd better go and cook the laird's dinner!
0:14:19 > 0:14:26Sorry, I was fascinated by that and wanted you to see it. It's amazing!
0:14:26 > 0:14:33Anyway, let's get down to business, put the toasting fork away, and talk about the gigot.
0:14:33 > 0:14:39It's going to be poached in water with those root vegetables, and later served with a caper sauce.
0:14:39 > 0:14:46It's simple to make from a roux of butter and flour, add milk, add stock from the cooked dish,
0:14:46 > 0:14:50and chuck in some capers.
0:14:50 > 0:14:56It's got to be simmered for three hours, so we'll pop it into this tub of water
0:14:56 > 0:15:04into which I've put a couple of bay leaves, a couple of cloves, a couple of peppercorns, and salt.
0:15:04 > 0:15:09We then surround it with all these splendid vegetables.
0:15:09 > 0:15:15Because it will be cooked slowly, these vegetables won't disintegrate as you might think.
0:15:15 > 0:15:18It will be simmered. There we are!
0:15:18 > 0:15:25This is the laird's pot... My God, I bet the laird doesn't do this himself!
0:15:25 > 0:15:29I imagine there are a few old retainers to lift it over!
0:15:29 > 0:15:34Gordon Bennett! It's true - it's damned heavy!
0:15:34 > 0:15:39Cor! That will now simmer for three hours.
0:15:39 > 0:15:45I think it's time for me to take a dram and for you to take a break and walk round the estate.
0:15:45 > 0:15:48It's one of which dreams are made.
0:15:48 > 0:15:50SWEET, PSEUDO-SCOTTISH MUSIC
0:15:53 > 0:15:57Look, I'm really sorry about this music,
0:15:57 > 0:16:02but the BBC library was shut and the producer lent us this.
0:16:02 > 0:16:04On balance, it's better than his other record,
0:16:04 > 0:16:07"Richard Clayderman Takes the High Road."
0:16:07 > 0:16:09Now, I'm not so sure!
0:16:14 > 0:16:16Oh, dear, here's the loch again,
0:16:16 > 0:16:19noted for its kippers, fine oysters, plump prawns...
0:16:22 > 0:16:26Now to business! If, like me, you've just become a gardener,
0:16:26 > 0:16:31what a fine place this is to nick a few cuttings!
0:16:31 > 0:16:38But don't mess with the salmon or YOU'LL end up split and smoked, like this superb Loch Fyne beauty.
0:16:41 > 0:16:45There we are, that's just about it.
0:16:45 > 0:16:50You've had a trip round the estate while I've been slaving here,
0:16:50 > 0:16:55poaching the gigot with root vegetables for the laird.
0:16:55 > 0:17:00I promised him lunch at... I always run over time a bit!
0:17:00 > 0:17:06In there it goes, and I'll just pass it up to myself... in the lift.
0:17:06 > 0:17:08OK, Keith?
0:17:11 > 0:17:18# Hey ho, hey ho, It's off to work I go... #
0:17:18 > 0:17:22There we are, my Lord. Sorry it's late. It's only five o'clock.
0:17:22 > 0:17:28There's no comparison between imported lamb and mutton happily raised
0:17:28 > 0:17:33# ..on bog myrtle, heather and thyme. #
0:17:33 > 0:17:35Now then, what I forgot to mention to our viewers was
0:17:35 > 0:17:38the indispensable caper sauce. Have a close look, Richard.
0:17:38 > 0:17:42You melt some butter, put a little flour in to make a roux,
0:17:42 > 0:17:43then you add some milk.
0:17:43 > 0:17:46Then, as it thickens, you add some of the stock from this into it
0:17:46 > 0:17:49and then finally, some beautifully chopped up capers, which you
0:17:49 > 0:17:51then pour over this...
0:17:51 > 0:17:53This is sort of piquant and creamy,
0:17:53 > 0:17:56and it goes brilliantly with the mutton.
0:17:56 > 0:18:00Right, John, if I can just give you a bit of this stuff. Lovely.
0:18:00 > 0:18:02A leek, I think. Right.
0:18:02 > 0:18:06If you've been out hauling up... oysters
0:18:06 > 0:18:07and things like that all day
0:18:07 > 0:18:10or chasing venison, or whatever you lairds do.
0:18:10 > 0:18:14Reading the Sunday Times. It's very exhausting(!)
0:18:14 > 0:18:18Thank you. How's that? Oh, and a carrot. You must have a carrot.
0:18:18 > 0:18:21Tuck into that and I'll serve myself. Thank you very much.
0:18:21 > 0:18:26This is a three-year-old wether and I should think that you and I are
0:18:26 > 0:18:32the only people in Great Britain eating such a strange dish today.
0:18:32 > 0:18:33Yeah, what a shame.
0:18:33 > 0:18:38Because it's not available and mutton is almost a pejorative term,
0:18:38 > 0:18:40isn't it? Mutton dressed as lamb.
0:18:40 > 0:18:43How can we get people to eat things like mutton?
0:18:43 > 0:18:48I think it's very much up to... I think we've got to market it.
0:18:48 > 0:18:52The farmers have got to try to think of ways of getting it
0:18:52 > 0:18:57to the marketplace... as hill mutton.
0:18:57 > 0:19:01And rather like the small vineyard owners might market their own
0:19:01 > 0:19:04single vineyard wines, that sort of thing.
0:19:04 > 0:19:05Anyway, John, we've got to get on.
0:19:05 > 0:19:07They've got to get to work and find some more scenes
0:19:07 > 0:19:11and stuff to do, so thanks for letting us use your house.
0:19:11 > 0:19:14Thank you for letting us muck up your day. Not at all.
0:19:14 > 0:19:15We've had a fabulous time.
0:19:15 > 0:19:20At the end of the day I had the most excellent boiled gigot of wether
0:19:20 > 0:19:25and I must thank you for that. Well, thank you very much. Slainte!
0:19:25 > 0:19:27Slainte! Slainte, as they say.
0:19:33 > 0:19:36Meanwhile, back on the river bank...
0:19:41 > 0:19:44That was a bit better! Much better.
0:19:44 > 0:19:50I've only got a couple of hours to catch a superb salmon for Lady Maclean's lunch.
0:19:50 > 0:19:52It shouldn't be any problem, it's just that...
0:19:56 > 0:19:59That was quite good, again. Very good!
0:19:59 > 0:20:02We'll get the lunch, don't worry. If not, we'll just starve.
0:20:02 > 0:20:04A fish is after your fly!
0:20:04 > 0:20:06I've got him! Keep the rod up!
0:20:06 > 0:20:09How do I...? Wind this in.
0:20:09 > 0:20:12Hold that...wind it in.
0:20:14 > 0:20:15Watch you get it on the reel.
0:20:15 > 0:20:22Right! It's on the reel. Lovely! Don't rush it. That's it...
0:20:22 > 0:20:24Let him go quiet, but keep the rod up.
0:20:28 > 0:20:30Let him go if he wants to go.
0:20:32 > 0:20:33Wind in now.
0:20:33 > 0:20:38Very good. I cast that one, too. That's the extraordinary thing.
0:20:40 > 0:20:43Oh, he's gone! He's off again.
0:20:43 > 0:20:45Well... Keep trying.
0:20:45 > 0:20:47That's just my luck, isn't it?
0:20:47 > 0:20:52Once encouraged, you just keep on doing it. That was a shame. Yes.
0:20:52 > 0:20:57What did I do wrong? Nothing. You just didn't take it very well. You could have taken it better.
0:20:59 > 0:21:02Quite impressive, eh? More or less first cast!
0:21:05 > 0:21:09I'll have to start all over again. Yes, or Lady Maclean will go hungry.
0:21:11 > 0:21:15'Failure is a solitary thing and I was sad to lose the fish,
0:21:15 > 0:21:19'and when I took my next one, the crew were filming rare flowers!'
0:21:21 > 0:21:23Richard, I've got one!
0:21:23 > 0:21:25'I didn't even know the name of the plants.'
0:21:27 > 0:21:29We did something that we shouldn't do.
0:21:29 > 0:21:33But Lady Maclean's far more important than actually scruples
0:21:33 > 0:21:35at the end of the day,
0:21:35 > 0:21:37and I'm afraid what we did
0:21:37 > 0:21:40was we put a little spinner on.
0:21:40 > 0:21:42And in fact we've got one.
0:21:42 > 0:21:46So, honour, in fact, is salvaged,
0:21:46 > 0:21:49I think, if I can hold it just for the last...
0:21:52 > 0:21:55Thank you very much, Peter. Here you are, see?
0:21:55 > 0:21:57There's lunch for Lady Maclean.
0:21:57 > 0:21:59She'll be very, very pleased with it, I think.
0:21:59 > 0:22:02I'm certainly very pleased with me. We never cheat on this programme.
0:22:02 > 0:22:05That's one really good thing about it. OK, how heavy is that?
0:22:05 > 0:22:08Three or four pounds? It's lovely, about three pounds. Yeah.
0:22:08 > 0:22:10It's absolutely fine. OK?
0:22:10 > 0:22:12Absolutely fine. Ideal for your cooking.
0:22:12 > 0:22:15Following the knocker routine to the letter,
0:22:15 > 0:22:18we arrived at the home of Sir Fitzroy and Lady Maclean.
0:22:18 > 0:22:20This man caused us a great conflict of interest.
0:22:20 > 0:22:24We nearly ditched the cookery programme to make a documentary about Fitz,
0:22:24 > 0:22:27who, some say, was Ian Fleming's inspiration for Bond.
0:22:27 > 0:22:30The name's Bond, James Bond.
0:22:30 > 0:22:32007. British intelligence.
0:22:32 > 0:22:34He was good mates with Churchill
0:22:34 > 0:22:38and was parachuted into Yugoslavia to find Tito, which he did.
0:22:38 > 0:22:40Nowadays, he writes wonderful tales
0:22:40 > 0:22:42and probably still has the odd word in the corridors of power.
0:22:42 > 0:22:46This is absolutely brilliant! Do you like the little house I've borrowed?
0:22:46 > 0:22:48It belongs to a friend of mine
0:22:48 > 0:22:53who has a hotel which is smaller than the house she lives in!
0:22:53 > 0:22:56We always like to beg, borrow and steal these humble little abodes.
0:22:56 > 0:23:00But nothing humble about my efforts today, nothing humble at all.
0:23:00 > 0:23:04This is the king of fish. Must make me the king of anglers.
0:23:04 > 0:23:07Up here, in May, which it is now,
0:23:07 > 0:23:11the rains haven't rained, rivers haven't spated,
0:23:11 > 0:23:13the salmon aren't running, but I got one!
0:23:13 > 0:23:18I did promise a five-pound one. I hope this will be all right?
0:23:18 > 0:23:20It's marvellous!
0:23:20 > 0:23:22I didn't believe you'd get one.
0:23:22 > 0:23:26I was certain I'd have to take one out of the fridge!
0:23:26 > 0:23:29Is it freshly run? Has it got lice on it?
0:23:29 > 0:23:31It has...
0:23:31 > 0:23:34Well, it's been up for three days. You know about that? Yes.
0:23:34 > 0:23:37If a fish comes up the very day,
0:23:37 > 0:23:40it has a louse with a streamer on it,
0:23:40 > 0:23:42which you just wash off, from the sea.
0:23:42 > 0:23:44If it comes up two days,
0:23:44 > 0:23:47it has a louse without a streamer. This has been up for three days.
0:23:47 > 0:23:50Really beautiful, fresh, wild salmon!
0:23:50 > 0:23:51I should say...
0:23:51 > 0:23:53Not very big, but all the better.
0:23:53 > 0:23:56I like a small salmon better than a big one.
0:23:56 > 0:24:00I ought to interrupt there before she takes complete charge!
0:24:00 > 0:24:02Lady Veronica Maclean is one of the country's
0:24:02 > 0:24:04leading cookery book writers.
0:24:04 > 0:24:06She's travelled extensively.
0:24:06 > 0:24:10She's the wife of that amazing adventurer, Sir Fitzroy Maclean.
0:24:10 > 0:24:13And what she doesn't know about cooking isn't worth printing.
0:24:13 > 0:24:17She knows the lot! How shall we cook this salmon?
0:24:17 > 0:24:23Well, I've cooked it always like it was always cooked in my home as a child,
0:24:23 > 0:24:26on a very great river, much better than the West Coast rivers,
0:24:26 > 0:24:29the River Beauly.
0:24:29 > 0:24:31We cooked it in a fish kettle,
0:24:31 > 0:24:35covered, whatever the size of the fish,
0:24:35 > 0:24:36by a finger of water.
0:24:36 > 0:24:41Richard! We put it in the fish kettle. Cold water.
0:24:41 > 0:24:44Richard, I want you to be particularly good today.
0:24:44 > 0:24:47We all know you've won the Glenfiddich Award for being quite a good cameramen
0:24:47 > 0:24:49but I want no mucking about.
0:24:49 > 0:24:53I want it all covered carefully. That's about a finger of water.
0:24:53 > 0:24:58The business of putting a couple of peppercorns,
0:24:58 > 0:25:01a bay leaf and a tiny bit of white wine
0:25:01 > 0:25:06is all nonsense, but it looks good. That's enough!
0:25:06 > 0:25:10Some people say that, if the salmon came out of the sea,
0:25:10 > 0:25:13it's best to cook it in sea water,
0:25:13 > 0:25:17but I quite often cook it in just plain water.
0:25:17 > 0:25:19That's it. No salt?
0:25:19 > 0:25:22No, fish don't need salt.
0:25:23 > 0:25:27Richard, the lady's speaking. I did ask you to do this properly.
0:25:27 > 0:25:31Lady Maclean is talking. Look at her, please!
0:25:31 > 0:25:34Do you always wear your hat?
0:25:34 > 0:25:37Sorry! It's rather magnificent.
0:25:37 > 0:25:41Has it got a Hardy fly in it? It ought to. It's my fishing hat.
0:25:41 > 0:25:47Take that, could you? Now we're ready - hatless, but ready.
0:25:47 > 0:25:49OK. You've got the lid?
0:25:49 > 0:25:52This I love and live by.
0:25:52 > 0:25:54It's my glorious 30-year-old cooker.
0:25:56 > 0:25:59Put the lid on.
0:25:59 > 0:26:03Does it quite fit? It does.
0:26:03 > 0:26:07The next thing is that that's in cold water,
0:26:07 > 0:26:09and we don't forget it.
0:26:09 > 0:26:14The moment it comes to a nice sort of rolling boil...
0:26:14 > 0:26:16How long will that be? 20 minutes?
0:26:16 > 0:26:20About half an hour. It depends on the heat.
0:26:20 > 0:26:22You don't want it on the hottest.
0:26:22 > 0:26:28You want it on HOT heat, but not the VERY hottest.
0:26:28 > 0:26:30When it comes to the boil,
0:26:30 > 0:26:33you literally stand with your watch
0:26:33 > 0:26:38and cook it for anything between 1? and three minutes. And that's it!
0:26:38 > 0:26:41Then you let it cool in its steam.
0:26:41 > 0:26:45Shall we have a wee dram to celebrate? I think so.
0:26:45 > 0:26:47And also to welcome us here.
0:26:47 > 0:26:53Very nice idea! Why not? Oh, you haven't got one!
0:26:53 > 0:26:57A very curious thing about this Scottish lady...
0:26:57 > 0:26:59Follow round with the microphone...
0:26:59 > 0:27:03..is she doesn't drink that much Scotch whisky.
0:27:03 > 0:27:07I do outside. Outside? On the hill.
0:27:07 > 0:27:10Inside, I like bourbon.
0:27:10 > 0:27:14Cheers to us! Thanks for having me here! Lovely having you.
0:27:18 > 0:27:20Here beginneth the first MacLesson.
0:27:20 > 0:27:25Lady Maclean's beurre blanc sauce for salmon.
0:27:25 > 0:27:29One cup of dry white wine, half a cup of water,
0:27:29 > 0:27:32half a cup of chopped shallots,
0:27:32 > 0:27:34a tablespoon of good wine vinegar,
0:27:34 > 0:27:39salt, pepper, two tablespoons of cream, and eight ounces of butter.
0:27:39 > 0:27:44Reduce all the liquids except the butter and cream to almost nothing,
0:27:44 > 0:27:47cut the butter into bits and whisk it in, with the cream,
0:27:47 > 0:27:49by hand, as her ladyship is doing.
0:27:49 > 0:27:53Richard, back on the pot so we can all see what's going on.
0:27:55 > 0:27:57It's looking splendid, isn't it?
0:27:57 > 0:28:00It's absolutely lovely, Keith!
0:28:00 > 0:28:03I couldn't have done it better.
0:28:03 > 0:28:06That little salmon was swimming up the river
0:28:06 > 0:28:08at half past eight this morning.
0:28:08 > 0:28:11It's now quarter to one, and I'm chuffed I caught it!
0:28:11 > 0:28:16It didn't take your fly because it was hungry!
0:28:16 > 0:28:19It's because they get irritated.
0:28:19 > 0:28:22They don't feed at all in a river.
0:28:22 > 0:28:24But when they see a fly,
0:28:24 > 0:28:27they snap at it just to get rid of it.
0:28:27 > 0:28:30I've got a confession to make.
0:28:30 > 0:28:32I caught it on a spinner.
0:28:32 > 0:28:36My first fish, caught on a fly, I lost.
0:28:36 > 0:28:38The second I lost on a fly.
0:28:38 > 0:28:40That's very honest!
0:28:40 > 0:28:43But I couldn't come empty handed!
0:28:43 > 0:28:46I have two sons and one is a very good spinner,
0:28:46 > 0:28:50or rather he WIELDS a good spinner!
0:28:50 > 0:28:54He always gets results whereas the other one often doesn't!
0:28:54 > 0:28:56Shouldn't we go for a walk,
0:28:56 > 0:29:01or have a little slurp somewhere and let them get on?
0:29:01 > 0:29:04WE'VE had a nice time! I'm pleased.
0:29:21 > 0:29:26Subtitles by Red Bee Media Ltd