0:00:04 > 0:00:09For thousands of years, Brittany and Cornwall have been linked by music, dance and fishing,
0:00:09 > 0:00:15but when it comes to eating the catch the similarities end.
0:00:57 > 0:00:59It's OK if you like haddock,
0:00:59 > 0:01:04plaice and unidentified frying objects, but if you want to taste
0:01:04 > 0:01:08a full variety of fish, you need to come to France.
0:01:08 > 0:01:13Saint Malo, for example. Quel dommage! Ain't it?
0:01:14 > 0:01:19Good morning! It's very early, but the sun's shining and we are in Saint Malo!
0:01:19 > 0:01:24Sorry if I look a bit rough - the crossing was heavy!
0:01:24 > 0:01:31Look at this fabulous fish market! It leaves the English ones looking very sad by comparison.
0:01:31 > 0:01:36Look - mountains of beautiful black mussels - like pearls, they are.
0:01:36 > 0:01:42And the cockles. Delightful. Do we ever see cockles in England?
0:01:42 > 0:01:46Never - except in jam jars. And fresh prawns, shrimps...
0:01:46 > 0:01:54Pilchards! We can't be bothered to eat them in Cornwall, but here they are in Saint Malo.
0:01:54 > 0:01:58In France - of course! Other white fishes here...
0:01:58 > 0:02:04really superb little sardines magnificent for chargrilling on summer evenings.
0:02:04 > 0:02:07This is just wonderful!
0:02:07 > 0:02:11Dog fish! Cooked in a tomato sauce - absolutely magnificent!
0:02:11 > 0:02:17And skate, ray - cooked with black butter and capers and vinegar - magnificent!
0:02:17 > 0:02:21Cod - all we do is dip it into batter and deep fry!
0:02:21 > 0:02:24More mussels - there's everything here!
0:02:24 > 0:02:26Oh, look!
0:02:26 > 0:02:30# Hold tight, hold tight hold tight, hold tight
0:02:30 > 0:02:34# Foo-ra-de-ack-a-sa-ki Want some sea food, Mama
0:02:34 > 0:02:36# Shrimpers and rice - they're very nice
0:02:36 > 0:02:39# Hold tight, hold tight
0:02:39 > 0:02:44# Hold tight, hold tight Want some sea food, Mama
0:02:44 > 0:02:47# Steamers and sauce And then, of course,
0:02:47 > 0:02:50# I like oysters, lobsters too
0:02:50 > 0:02:53# I like a taste of fish
0:02:53 > 0:02:55# When I come home from work at night
0:02:55 > 0:02:58# I get my favourite dish - fish!
0:02:58 > 0:03:02# Hold tight, hold tight Hold tight, hold tight
0:03:02 > 0:03:06# Foo-ra-de-ack-a-sa-ki Want some sea food, Mama. #
0:03:06 > 0:03:12Look at this - quite incredible! Fresh shrimps, you never see those!
0:03:12 > 0:03:16And live langoustines right next door!
0:03:16 > 0:03:21They are selling so fast there won't be any left soon!
0:03:21 > 0:03:25Even the humble winkle. Fantastic, it's fantastic!
0:03:25 > 0:03:33# Big, big, big, big fish
0:03:33 > 0:03:35# Fish. #
0:03:35 > 0:03:40What a plate of luxury, what a table of extravagance!
0:03:40 > 0:03:46These are the things I told you about - we send them all to France!
0:03:46 > 0:03:49The French know what to do. Fantastic!
0:03:49 > 0:03:55Live lobsters. Just an ordinary lady buying a lobster for lunch.
0:03:55 > 0:04:01Pardon, Madame... And these beautiful crabs for fish soup.
0:04:01 > 0:04:04Absolutely incredible!
0:04:04 > 0:04:09I tell you one thing that really saddens me here,
0:04:09 > 0:04:17this is a great cathedral to fish but all of these lobsters and all of the crabs that are here
0:04:17 > 0:04:21come from the Devon, Somerset and Cornwall coasts.
0:04:21 > 0:04:24We're not eating it, the French are!
0:04:24 > 0:04:26Well done, British fishermen, anyway!
0:04:26 > 0:04:31With all this terrific food around the place,
0:04:31 > 0:04:36if I don't get myself a kitchen and start cooking I'll go potty!
0:04:36 > 0:04:41One of the charms of France is the market,
0:04:41 > 0:04:45and despite the "hypermarche", street trading is where it's at.
0:04:45 > 0:04:51Shopping in France is not a once a week exercise like in England,
0:04:51 > 0:04:57they shop daily, touching, smelling, testing the produce before they plan a menu.
0:04:57 > 0:04:59What a wondrous place!
0:04:59 > 0:05:05Home-made sausages, fresh vegetables or a bone for stock.
0:05:05 > 0:05:08It's all available here. It's also a social occasion,
0:05:08 > 0:05:13the nearby bars are filled with folk discussing tonight's meal,
0:05:13 > 0:05:16not the price of loo rolls!
0:05:16 > 0:05:22Anyway, back to business, I've bought langoustine, mussels, clams,
0:05:22 > 0:05:26all I have to do now is to procure a kitchen.
0:05:26 > 0:05:31Of course, the great BBC forgot to organise one!
0:05:31 > 0:05:35I'll try a bit of British charm and see how we get on.
0:05:35 > 0:05:41Six heures? Nettoyee, fini manger. Entendu.
0:05:41 > 0:05:45Je peux le voir? Merci.
0:05:49 > 0:05:51So you're still with me?
0:05:51 > 0:06:00I've borrowed this superb kitchen and at six o'clock, the chef is coming in.
0:06:00 > 0:06:04I'm going to prepare a meal for him of mussels and langoustines,
0:06:04 > 0:06:09but so you can see that properly, I have some basic homework first.
0:06:09 > 0:06:15So, do excuse me, I've got to do my little bits of preparation...
0:06:17 > 0:06:22..and get a few things happening here.
0:06:22 > 0:06:28If you want to watch, you are very welcome, but I can't spend too much time with you right now.
0:06:28 > 0:06:36What I can say is it's a thrill to be let loose without any questions or complaints
0:06:36 > 0:06:39in one of these fabulous French kitchens.
0:06:39 > 0:06:45Jacques-Yves, tu peux m'aider un peu, s'il te plait?
0:06:45 > 0:06:50Tu peux les ouvrir, les trucs la? Pas de probleme.
0:06:50 > 0:06:53Je crois qu'ils sont... Attends.
0:06:53 > 0:06:56'It's fun, this television lark!
0:06:56 > 0:07:01'I can talk to you and talk about something else at the same time!
0:07:01 > 0:07:05'I'm just making a standard white sauce with butter, flour and milk.
0:07:05 > 0:07:09'You've done it before, so why not go and work up an appetite?'
0:07:33 > 0:07:36The sun is shining, the good life goes on apace.
0:07:36 > 0:07:39Gently working up an appetite, these boules players
0:07:39 > 0:07:41will soon drift off to eat, after they have argued the subtleties
0:07:41 > 0:07:45of the last game. Life, like lobsters in France,
0:07:45 > 0:07:49is on the street. But at noon, everything stops for food
0:07:49 > 0:07:52and restaurants will fill with dustbin men and grand dames
0:07:52 > 0:07:55who will munch with enthusiasm plates of crab,
0:07:55 > 0:07:58scallops, clams and sole.
0:07:58 > 0:08:01And clean their plates with bread and suck again on a claw.
0:08:05 > 0:08:09Culinary sisters of mercy in the kitchens
0:08:09 > 0:08:11create stunning tastes for you.
0:08:14 > 0:08:17You see, lunch is so important in France.
0:08:17 > 0:08:19It is the highlight of the day. Unlike the English
0:08:19 > 0:08:23where we rush to the pub for a pint and a pie, they sip and philosophise
0:08:23 > 0:08:27in splendour and encourage cooks to create even greater marvels.
0:08:31 > 0:08:34Well, I hope you enjoyed your little walk around the town.
0:08:34 > 0:08:41While you've been out playing, I've been very busy and I can now tell you what we're going to cook.
0:08:41 > 0:08:47One of the secrets of French cooking is that menus are planned after the shopping.
0:08:47 > 0:08:52You don't plan a menu before cos you might not find the ingredients
0:08:52 > 0:08:56and have to make a compromise which results in a bad dish.
0:08:56 > 0:08:59So if you were drifting past and saw good mussels or langoustines,
0:08:59 > 0:09:03you'd buy them, THEN plan the menu.
0:09:03 > 0:09:08So the menu we've planned is to use these langoustines.
0:09:08 > 0:09:12I'm going to cook them in a piquant tomato sauce.
0:09:12 > 0:09:17The tomato sauce that's going to go with them is complicated -
0:09:17 > 0:09:22you need to use a liquidiser and chopped shallots, stuff like that.
0:09:22 > 0:09:28It's a recipe you can get from any cookery book - like mine!
0:09:28 > 0:09:33I cheated - I got Jacques-Yves, the chef, to make mine for me.
0:09:33 > 0:09:38This is important - come in close, it's a very smooth, fresh sauce.
0:09:38 > 0:09:42Just make that. Use a recipe book.
0:09:42 > 0:09:44Have some of that ready.
0:09:44 > 0:09:47Our other ingredients... This is a bit tricky, wander round.
0:09:47 > 0:09:52..are going to be some finely chopped shallots...
0:09:52 > 0:09:55and some finely chopped parsley.
0:09:55 > 0:10:01Jacques-Yves has been doing garlic, he's taken the little coarse bit out of the middle.
0:10:01 > 0:10:04We shall chop that up,
0:10:04 > 0:10:08just crush it to get the flavour from it. OK.
0:10:08 > 0:10:16We need some olive oil. It doesn't matter what make, but it must be olive oil.
0:10:16 > 0:10:18Corn oil will spoil this dish.
0:10:18 > 0:10:22And a bit of hot pepper sauce to really gee up the flavour.
0:10:22 > 0:10:27OK, we've got all the ingredients, I'm desperate to start cooking,
0:10:27 > 0:10:36so if you need to take a break, follow when you can, and I'll start cooking this wonderful dish.
0:10:36 > 0:10:43First of all, into a large saute pan, a good dollop of olive oil.
0:10:43 > 0:10:48Then we're going to chuck in our shallots. Note as usual,
0:10:48 > 0:10:52I have the pan hot already.
0:10:52 > 0:10:55Start with a hot pan, or things will boil, not fry.
0:10:55 > 0:10:59We want these to fry. Then, in go the langoustines,
0:10:59 > 0:11:02like that.
0:11:02 > 0:11:08Sorry to cut across you. Little mixture of salt and pepper,
0:11:08 > 0:11:12there's honour at stake here, I'm cooking for these great chefs
0:11:12 > 0:11:16and I want this to be the best langoustine I've ever made.
0:11:16 > 0:11:18I'll try and ensure that it is.
0:11:18 > 0:11:23Then, let's be a bit extravagant, if I can find it...
0:11:28 > 0:11:31Flambe au cognac!
0:11:31 > 0:11:37It adds a je ne sais quoi Francaise so essential to these superb dishes.
0:11:37 > 0:11:43Let that reduce a little and then, take care not to burn yourself...
0:11:43 > 0:11:46in with the tomato sauce.
0:11:46 > 0:11:53We've got this unctuous, beautiful pink sauce bubbling away there.
0:11:53 > 0:11:57Let's just taste it. Always taste things.
0:11:57 > 0:12:01Coming on well so far. Bit of parsley in. Look how the colour is.
0:12:01 > 0:12:06We always mention colour on this programme, but it IS the essence.
0:12:06 > 0:12:10If it looks good, it's probably going to taste good.
0:12:10 > 0:12:13Now, a few dashes of Tabasco.
0:12:13 > 0:12:17I'm using Tabasco, you could use any piquancetry you fancied.
0:12:17 > 0:12:19And you stir those round...
0:12:19 > 0:12:23It's important with langoustine... we're cooking for gastronomes today,
0:12:23 > 0:12:30not gastronauts, YOU're the gastronauts, the unidentified frying object people...
0:12:30 > 0:12:32so I'm undercooking these
0:12:32 > 0:12:36they're going to be slightly undercooked and delicious.
0:12:36 > 0:12:40We'll pull them off the stove now and eat them in a minute.
0:12:43 > 0:12:46Real French ale - extraordinary.
0:12:46 > 0:12:50I needed it! Jacques-Yves peering over my shoulders made me nervous.
0:12:50 > 0:12:53I sent him off to lay the table!
0:12:53 > 0:12:58I've got 15 minutes left to get this mussel dish on the road
0:12:58 > 0:13:02which presumably he'll judge as harshly as the langoustine!
0:13:02 > 0:13:09Just to recap, when I was in the market this morning I couldn't resist this lovely fresh spinach.
0:13:09 > 0:13:14Look how tender it is compared to the stuff we get in England.
0:13:14 > 0:13:18It makes a super gratin dish,
0:13:18 > 0:13:21I couldn't help buying mussels.
0:13:21 > 0:13:26I cooked them off, got Jacques-Yves to take them out of their shells,
0:13:26 > 0:13:32so they are just lightly steamed and taken out of their shells.
0:13:32 > 0:13:38Then - the treat - the real treat about being here in France is these little clams.
0:13:38 > 0:13:41I bought a couple of dozen of those.
0:13:41 > 0:13:44And I steamed those...
0:13:44 > 0:13:48Producer, do something sensible - it's going to break.
0:13:48 > 0:13:52I couldn't resist buying the clams,
0:13:52 > 0:13:57steamed them open on a tray on top of a hot oven.
0:13:57 > 0:14:01So I've got those, and also earlier on this morning,
0:14:01 > 0:14:07you saw me make my bechamel - a white sauce, that's what it is.
0:14:07 > 0:14:13Butter and flour and milk. Except, I'm going to make it richer by adding egg yolk.
0:14:13 > 0:14:16And some double cream.
0:14:16 > 0:14:21I cooked my spinach in the normal way, which I'll bring over to you.
0:14:21 > 0:14:25That's been cooked down with no liquid at all.
0:14:25 > 0:14:28Now, if you come with me, I'll whack this in the oven.
0:14:28 > 0:14:35I want to get back to being Floyd on Fish and not frightened of these Frenchmen! Come on.
0:14:35 > 0:14:39We've got the producer working, this is amazing!
0:14:39 > 0:14:41Hope it hasn't burnt your fingers!
0:14:41 > 0:14:46Has it burnt your fingers? He's holding a very hot dish!
0:14:46 > 0:14:52Can you come in close? Just watch the processes here.
0:14:52 > 0:14:56The clams, the mussels, the spinach, some of the bechamel.
0:14:56 > 0:15:00OK. That's on a fairly hot heat.
0:15:00 > 0:15:05Stir that in. Looks a bit strange at the moment - green going cream,
0:15:05 > 0:15:13Now, stay where you are... Double cream into that to make it really extravagantly rich.
0:15:13 > 0:15:19Then, the coup de grace is some egg yolk stirred in.
0:15:19 > 0:15:23Now, if I can have my producer back with the dish...
0:15:23 > 0:15:28We've only got ten minutes before the real chef comes in...
0:15:28 > 0:15:33and the pudding is going to hit the fan, as they say.
0:15:33 > 0:15:38I think that's what they say. Tip this into an oven-proof dish,
0:15:38 > 0:15:46Doesn't that look delicious? Stir it all round so everything is evenly distributed.
0:15:46 > 0:15:50I haven't got it too evenly distributed so I'll give it a stir.
0:15:50 > 0:15:53Then I've got "fromage rape",
0:15:53 > 0:15:57grated gruyere this is, you could use cheddar,
0:15:57 > 0:16:02but try to stay with the authentic flavours. OK, that is the dish,
0:16:02 > 0:16:06and it goes into a very hot oven for five or ten minutes.
0:16:06 > 0:16:10Or under the grill for four or five minutes so it browns slightly.
0:16:10 > 0:16:14I'll do that straight away because time is pressing on...
0:16:14 > 0:16:20Jacques-Yves is coming back in a moment, his wife will be there,
0:16:20 > 0:16:25this is the first time I've cooked in France for French chefs.
0:16:25 > 0:16:30Is it going to be a winner or a loser? We'll see in a moment.
0:16:40 > 0:16:43You don't like spinach very much? Not really.
0:16:43 > 0:16:49Is it the way I've cooked it? No, I didn't know it was...!
0:16:49 > 0:16:54I cooked this, and she doesn't even like spinach! What will I do now?!
0:16:54 > 0:16:58What do you think of it? Superb. You like it? Honestly? Yes.
0:16:58 > 0:17:03Et vous, Monsieur le chef, comment vous trouvez ma cuisine?
0:17:03 > 0:17:09C'est vraiment tres bon. Regarde le camera et repete, "C'est vraiment tres bon!"
0:17:09 > 0:17:11C'est vraiment tres bon.
0:17:11 > 0:17:15I'm sure you understand, he actually says it's very good.
0:17:15 > 0:17:20So I think I am halfway there. I had been so frightened in the kitchen
0:17:20 > 0:17:23there. Now he's telling us off because I am going over the top,
0:17:23 > 0:17:28as usual, and having lots of glasses of wine and having a fine time. I don't care.
0:17:28 > 0:17:30Let's have some langoustines, how do they feel?
0:17:30 > 0:17:36Tell you what, if we change the plates. Madame doesn't like spinach anyway.
0:17:36 > 0:17:39C'est pas la peine de les manger si tu n'aime pas, eh?
0:17:39 > 0:17:42J'aimais avant que tu me dise que c'etait des epinards.
0:17:42 > 0:17:44C'est une surprise, quoi? Oui.
0:17:44 > 0:17:46C'est une surprise. Tu as fini?
0:17:46 > 0:17:49Oui, j'ai fini. Bon. On est presse pourtant.
0:17:49 > 0:17:51That's the trouble, you see.
0:17:51 > 0:17:55On television they won't even let you relax and enjoy yourselves.
0:17:55 > 0:17:59And that is one of the big problems with the English in general.
0:17:59 > 0:18:04They will rush food, whereas the French take hours over eating and having a lovely time.
0:18:04 > 0:18:09Do you find, when the English people come here, do they rush? No, they just take their time.
0:18:09 > 0:18:11Yeah, they are fine. Well, they are on holiday.
0:18:11 > 0:18:14They are on holiday so they have everything to go for.
0:18:14 > 0:18:19Mais j'espere que tu prefere les langoustines aux epinards.
0:18:19 > 0:18:21Sinon, je me suicides.
0:18:21 > 0:18:24But look, when you have tasted these, tell me honestly,
0:18:24 > 0:18:30I really want to know, if any of you are taking French lessons from me.
0:18:30 > 0:18:34Unless you know the people very well, you mustn't "tutoyer" them. It's quite rude,
0:18:34 > 0:18:38you must call them vous and monsieur. But we're friends here.
0:18:38 > 0:18:41I want you to tell me honestly,
0:18:41 > 0:18:44if I turned up on your doorstep,
0:18:44 > 0:18:46do you think you might give me a job?
0:18:46 > 0:18:49Non, mais c'est parfait.
0:18:49 > 0:18:52C'est parfait, oui, ecoute...
0:18:52 > 0:18:55Would you give me a job? I have tried really hard to cook for you
0:18:55 > 0:18:59this afternoon. Would you give me a job, even peeling the potatoes,
0:18:59 > 0:19:02anything? Any time you want.
0:19:02 > 0:19:08Really? You speak too much. I speak too much? And you don't eat enough.
0:19:08 > 0:19:13But if you work enough, it will be all right. You see, the hard patronne.
0:19:13 > 0:19:17She should be dressed in black and sit in one of those little glass cases.
0:19:36 > 0:19:40Life is such fun, isn't it? Last week I was eating the sweetest
0:19:40 > 0:19:44oysters of my life. And now, this week, I am in a little village that
0:19:44 > 0:19:47depends on oysters for its living. And I am pleased to say that I am
0:19:47 > 0:19:49actually enjoying these Portuguese type,
0:19:49 > 0:19:52they're not as good as the Helford ones, of course.
0:19:52 > 0:19:56Anyway, it's a very strange thing that those connected with fish
0:19:56 > 0:19:59and the sea and cooking are a very special breed.
0:19:59 > 0:20:05And my guide was no exception. Charming and knowledgeable. Comme d'habitude.
0:20:05 > 0:20:08Ceci est une huitre d'importation. Oui.
0:20:08 > 0:20:12Je veux vous couper parce que je veux exprimer quelque chose a mes spectateurs.
0:20:12 > 0:20:15He just said a really beautiful thing. He said the difference
0:20:15 > 0:20:18between these Portuguese oysters and the kind of flat ones that we have
0:20:18 > 0:20:21in their Helford River is that these are the mushrooms
0:20:21 > 0:20:23and the Helford ones are the truffles.
0:20:23 > 0:20:26Isn't that nice, really complimentary?
0:20:26 > 0:20:27I'm going to use it anyway.
0:20:27 > 0:20:30Merci. Merci beaucoup.
0:20:30 > 0:20:31C'est excellent.
0:20:32 > 0:20:34Mmm.
0:20:34 > 0:20:36Vraiment magnifique.
0:20:36 > 0:20:39C'est bon, n'est-ce pas? Ca c'est bon.
0:20:39 > 0:20:41Bon, expliquez-moi...
0:20:41 > 0:20:46What a happy place. The world here is full of gastronauts, they eat fish,
0:20:46 > 0:20:49they buy fish, they catch fish, they cook it, they love it,
0:20:49 > 0:20:52they understand it. But where does that passion come from?
0:20:52 > 0:20:55Most of my friends have never even eaten an oyster,
0:20:55 > 0:20:57never mind attempted something extravagant.
0:20:57 > 0:21:00But then suddenly I reckoned I'd found the answer.
0:21:00 > 0:21:03THEY SPEAK FRENCH
0:21:11 > 0:21:15This is absolutely incredible. It says it all.
0:21:15 > 0:21:17Children in France are taught not only how to eat oysters,
0:21:17 > 0:21:20but how they are grown. I don't know what we're doing in Britain. This is quite incredible.
0:21:20 > 0:21:21but how they are grown. I don't know what we're doing in Britain. This is quite incredible.
0:21:21 > 0:21:24I'm going to ask a little question. If you can put up with this.
0:21:24 > 0:21:26Mes enfants, aimez-vous les huitres?
0:21:26 > 0:21:28CHILDREN: Oui!
0:21:28 > 0:21:31Voila. That's it, isn't it? What more can you want?
0:21:33 > 0:21:36Out of the mouths of babes and sucklings, indeed.
0:21:36 > 0:21:39And I must say, la professeur was a bit tasty as well!
0:21:39 > 0:21:42Now for some real self-indulgence.
0:21:42 > 0:21:48In this stylish restaurant, where monkfish takes pride of place,
0:21:48 > 0:21:52I'm going to cook the best of all fish stews -
0:21:52 > 0:21:57an extravagant blend of colour and the headiness of Provence.
0:21:57 > 0:21:59Well, this is something else!
0:21:59 > 0:22:03You may be looking at my eyes and thinking, he's in a terrible mess.
0:22:03 > 0:22:10I am! France, wine... I'm afraid we overdid it a bit last night.
0:22:10 > 0:22:12Notwithstanding all of that,
0:22:12 > 0:22:18I'm now going to take advantage of this magnificent kitchen in a very high quality restaurant.
0:22:18 > 0:22:20I'm going to cook a "bourride"
0:22:20 > 0:22:23the most superb fish stew ever.
0:22:23 > 0:22:26Let me show you the ingredients.
0:22:26 > 0:22:29We've got a little bass,
0:22:29 > 0:22:32a bit of very fresh monkfish,
0:22:32 > 0:22:34some langoustines,
0:22:34 > 0:22:39and look how nicely we've prepared the leeks, carrots and onions,
0:22:39 > 0:22:43to make our court-bouillon, which I'll show you in due course.
0:22:43 > 0:22:48Here we have an aioli, a very garlicky mayonnaise.
0:22:48 > 0:22:51Essential to the dish, as we'll explain.
0:22:51 > 0:22:55Come over here, please, and you will see la rouille,
0:22:55 > 0:23:00it's a very, very hot, spicy accompaniment to the dish.
0:23:00 > 0:23:04You can probably feel the sunshine and the heat of that on my finger.
0:23:06 > 0:23:08It is brilliant - essential to the whole dish.
0:23:08 > 0:23:12I've got to go the engine room where we cook the thing properly,
0:23:12 > 0:23:14and you'll see the whole thing.
0:23:14 > 0:23:18If you come down to this pot, I've got some water, white wine,
0:23:18 > 0:23:20and the vegetable ingredients,
0:23:20 > 0:23:24the carrot, leek, onion, orange and a bay leaf.
0:23:24 > 0:23:29That makes a bouillon, a slightly fishy-flavoured stock,
0:23:29 > 0:23:33white wine in as well and now I'm going to get the little bass.
0:23:33 > 0:23:35Isn't it a sweet thing?
0:23:35 > 0:23:38Fresh from the market this morning.
0:23:38 > 0:23:42That goes into the pot to simmer gently away.
0:23:42 > 0:23:46Equally, my little piece of monkfish, lotte,
0:23:46 > 0:23:50that also goes in... and simmers away.
0:23:50 > 0:23:52Similarly, just have to go over here.
0:23:52 > 0:23:55Sorry to go out of shot to get the langoustines here.
0:23:55 > 0:23:59They are terribly expensive but they're beautiful.
0:23:59 > 0:24:03We pop those into the court-bouillon, to the stock,
0:24:03 > 0:24:07return the whole dish to a low heat,
0:24:07 > 0:24:09and let it simmer.
0:24:11 > 0:24:16While that's simmering away, we want to take some bouillon
0:24:16 > 0:24:19and put it into a much smaller pan.
0:24:19 > 0:24:24This is the important bit. You stay with this, please.
0:24:24 > 0:24:27We now add a little fresh cream.
0:24:27 > 0:24:31Now, watch this. It's got to stir in there.
0:24:31 > 0:24:35Stir it briskly at the same time so it doesn't separate.
0:24:35 > 0:24:39OK, couple of things of fresh cream like that.
0:24:39 > 0:24:42Now, this is the clever bit.
0:24:42 > 0:24:48Remember I told you about this very strong garlic mayonnaise?
0:24:48 > 0:24:52Well, it serves to thicken the fish stock and the cream,
0:24:52 > 0:24:57so we should eventually end up with a beautiful sort of yellow custard,
0:24:57 > 0:25:03which is the secret of this dish because we have the fish there, really simply poached,
0:25:03 > 0:25:09and this brilliant sauce of garlic and sunshine gives the flavour to the whole thing.
0:25:09 > 0:25:15I'll put it onto a bit more heat. You must be stirring the whole time.
0:25:15 > 0:25:19It's vital, otherwise it'll curdle and separate and be disgusting.
0:25:19 > 0:25:23Now, you won't want to watch me doing that for hours and hours,
0:25:23 > 0:25:28so, this is Keith Floyd, Le Chalut, News at...7 o'clock? See you in a minute!
0:25:30 > 0:25:35That's all poached now, so I can take the monkfish out.
0:25:35 > 0:25:41Notice the monkfish is quite firm, it's not over-cooked.
0:25:41 > 0:25:46Now, delicately, I must lift out the bass, don't want to break...
0:25:46 > 0:25:49I might break the fish a little,
0:25:49 > 0:25:53but I don't think it will impair the flavour!
0:25:53 > 0:25:57And then, we'll get these beautiful langoustines out.
0:25:57 > 0:26:00Gosh, they're hot.
0:26:00 > 0:26:06I always like to arrange a plate so that the food is the star.
0:26:06 > 0:26:10With white plates, you get the colours of the food coming through.
0:26:10 > 0:26:16Talking of plates, just like everything else on Floyd On Fish, we beg, borrow and steal.
0:26:16 > 0:26:21But the reason they let us in is we really care about food,
0:26:21 > 0:26:26and we managed to convince them of that, that's why we're here.
0:26:26 > 0:26:28Sauce over...
0:26:28 > 0:26:30This is the important bit.
0:26:30 > 0:26:35And then I've got to... Just stay there for a moment...
0:26:35 > 0:26:42I'll bring over this magnificent rouille - this is a sunshine dish!
0:26:42 > 0:26:45Look, look, look!
0:26:45 > 0:26:48Yellow, pink, white and gold.
0:26:48 > 0:26:55All the love, the fresh fish... Everything that Floyd On Fish is about is on that plate!
0:26:55 > 0:27:01Let's hope that our host Bernard thinks it's worth the effort we've taken.
0:27:04 > 0:27:08So, there is the proof of the pudding, we hope!
0:27:08 > 0:27:13And Bernard... Merci beaucoup pour la cuisine!
0:27:13 > 0:27:17C'est tres gentil a toi. Mais, je sais bien que tu parles anglais,
0:27:17 > 0:27:25A little, just a little. This is Bernard, who runs the Chalut restaurant in Saint Malo.
0:27:25 > 0:27:29He only cooks fish. He's a fabulous fish cook.
0:27:29 > 0:27:33Please taste it, tell me what you think.
0:27:33 > 0:27:39My reputation is on the line here! In fact, I'm going to withdraw, I'm frightened to watch!
0:27:39 > 0:27:42I can't bear it!
0:27:46 > 0:27:49OK? Very good.
0:27:49 > 0:27:51Truly? Sure.
0:27:54 > 0:27:57Maybe just a small salt.
0:27:57 > 0:28:00A little more salt? Yes.
0:28:00 > 0:28:05You get picked up and dropped down! For a moment he said it was good,
0:28:05 > 0:28:10and then he thought about it and said "more salt". But that's the French,
0:28:10 > 0:28:13and that's the difference between us in England.
0:28:13 > 0:28:15We don't take care of the detail!
0:28:15 > 0:28:18That's why France is so brilliant.