0:00:02 > 0:00:04For the last 35 years renowned chef Raymond Blanc
0:00:04 > 0:00:06has inspired the world with his cooking.
0:00:06 > 0:00:08It's about celebrating
0:00:08 > 0:00:09gorgeous, glorious food
0:00:09 > 0:00:12and sharing a special moment with your loved ones.
0:00:12 > 0:00:16Now he's opening his kitchen and sharing his secrets.
0:00:16 > 0:00:18I've made all the mistakes which could be made
0:00:18 > 0:00:21so you don't have to make them yourself.
0:00:21 > 0:00:23Showing, with a little effort...
0:00:23 > 0:00:24Food is so, so beautiful.
0:00:24 > 0:00:27..anyone can bring some joy to the dinner table.
0:00:27 > 0:00:32Even the most complicated dish is not impossible to make.
0:00:35 > 0:00:41On Kitchen Secrets, Raymond explores the fruits of the sea.
0:00:41 > 0:00:44That is the kind of Dover Sole you really want.
0:00:44 > 0:00:46From a simple grilled mackerel
0:00:46 > 0:00:49- with a soy and lime dressing. - Just mysterious.
0:00:49 > 0:00:51To a French favourite on a shoestring.
0:00:51 > 0:00:54- Pollock with a caper sauce. - So fantastic.
0:00:54 > 0:00:58Raymond boils fish soup down to its bare bones.
0:00:58 > 0:01:02All these wonderful flavours of the South of France.
0:01:02 > 0:01:07And pushes the boat out with a dinner party dish of braised turbot.
0:01:07 > 0:01:11I've done this dish for 35 years and you will be able to do this.
0:01:11 > 0:01:13No problem. Easy dish. And stunning.
0:01:24 > 0:01:27His working kitchen in Oxfordshire
0:01:27 > 0:01:30is where Raymond's recipes come to life.
0:01:30 > 0:01:32OK. Tres bien.
0:01:32 > 0:01:36- There's red onion or the shallots. - Is that all of it? OK, tres bien.
0:01:36 > 0:01:39Adam, phone Natalia to give me my glasses.
0:01:40 > 0:01:42His first dish.
0:01:42 > 0:01:45Simple grilled mackerel drizzled with a soy and lime dressing.
0:01:50 > 0:01:56Mackerel, salmon, tuna are renowned to not just be great source
0:01:56 > 0:02:00of protein but, of course, vitamin A, vitamin D, omega 3s.
0:02:00 > 0:02:03Adam, could I have my sharpener, please?
0:02:04 > 0:02:07It's a 32-year-old knife.
0:02:07 > 0:02:11It was long like that, much thicker. It was a filleting knife,
0:02:11 > 0:02:14OK, and like me it's got shorter. And stubbier!
0:02:16 > 0:02:18Voila.
0:02:18 > 0:02:20Don't press inside
0:02:20 > 0:02:24just press slightly so your blade is not like that,
0:02:24 > 0:02:26certainly not like that!
0:02:26 > 0:02:27Voila.
0:02:27 > 0:02:30There are two ways to fillet a mackerel.
0:02:30 > 0:02:33The hard way, picking each bone out with fish tweezers.
0:02:33 > 0:02:36But that's a very painful process.
0:02:36 > 0:02:39I should have my glasses, otherwise I don't see a thing.
0:02:39 > 0:02:42And, of course, I lost my glasses yesterday.
0:02:42 > 0:02:45They are the wrong ones, those. You can see they're the wrong ones.
0:02:45 > 0:02:46They're all funny.
0:02:47 > 0:02:49And the easy way.
0:02:49 > 0:02:52And just do a little triangle.
0:02:52 > 0:02:56Be a bit more waste but I think much more simpler and much neater.
0:02:56 > 0:03:01Voila. And I want to show you how you can grill it very simply
0:03:01 > 0:03:04and create a rather lovely little dish,
0:03:04 > 0:03:08OK, but I am also going to pickle my mackerel before cooking it
0:03:08 > 0:03:10to give it a very special flavour.
0:03:12 > 0:03:16Guys, s'il vous plait, could I have the pickling things, OK?
0:03:16 > 0:03:20Can you stay here and watch, OK?
0:03:20 > 0:03:23If you stay here and you watch. OK?
0:03:24 > 0:03:27I want a very gentle pickle.
0:03:27 > 0:03:30Dilute white wine vinegar with an equal amount of water.
0:03:30 > 0:03:32250 grams.
0:03:33 > 0:03:37The pickle is packed with flavours, including coriander.
0:03:37 > 0:03:40The stalks are not so great for eating, but are very good
0:03:40 > 0:03:45for flavouring. The great bouquet garni, was always stalks of parsley.
0:03:45 > 0:03:48It was never the fresh parsley unless you feel rich,
0:03:48 > 0:03:51but we all feel poor at the moment so that's fine.
0:03:51 > 0:03:54And pink peppercorns.
0:03:54 > 0:03:58Sweeten the pickle with 40 grams of caster sugar,
0:03:58 > 0:03:59add slices of red onion.
0:03:59 > 0:04:01Just a couple, two or three peppers.
0:04:01 > 0:04:04And three or four slices of lemon.
0:04:04 > 0:04:05Voila.
0:04:06 > 0:04:10Just bring it to about 60 degree to warm it up
0:04:10 > 0:04:13to favourise the exchange of flavours, OK?
0:04:13 > 0:04:16To create something totally special.
0:04:16 > 0:04:19OK. But I don't want to cook it. I don't want to boil it.
0:04:19 > 0:04:22- Change that recipe.- OK. - 60 degree, OK?- Yes, chef.
0:04:26 > 0:04:27Just taste it.
0:04:31 > 0:04:32Ooh!
0:04:34 > 0:04:37That wakes you up in the morning.
0:04:38 > 0:04:42When the pickle has cooled add the mackerel, flesh side down.
0:04:42 > 0:04:46All sorts of things are starting happening here. OK?
0:04:46 > 0:04:49Which is just mysterious.
0:04:49 > 0:04:52Leave to marinate for 20 minutes.
0:04:52 > 0:04:54Voila.
0:05:00 > 0:05:03All we are going to do is simply onto a tray under the grill.
0:05:03 > 0:05:05Simple as that.
0:05:05 > 0:05:07Before grilling the mackerel, score the skin
0:05:07 > 0:05:10to stop the fish curling in the heat.
0:05:10 > 0:05:13And oil the baking tray so nothing sticks.
0:05:13 > 0:05:15Voila.
0:05:15 > 0:05:17Put it under the grill.
0:05:18 > 0:05:21And that will take about four to five minutes
0:05:21 > 0:05:23according, of course, to the size.
0:05:26 > 0:05:30We are going to do a simple sauce with soy and lime juice.
0:05:30 > 0:05:32Use 15 grams of soy sauce.
0:05:32 > 0:05:35So five, ten, fifteen...
0:05:35 > 0:05:36Add the same amount of water.
0:05:36 > 0:05:39Just to cut down the saltiness of the soy.
0:05:39 > 0:05:41Fresh lime juice.
0:05:41 > 0:05:45Some finely sliced ginger and half a teaspoon of dark brown sugar.
0:05:45 > 0:05:46Muscovado is perfect.
0:05:46 > 0:05:50And there we are. It's as simple as that.
0:05:50 > 0:05:51That's perfect.
0:05:52 > 0:05:54Voila.
0:05:54 > 0:05:57Raymond serves the grilled mackerel with a fennel and rocket salad.
0:05:57 > 0:06:04Eh, voila. And then spoon out your dressing.
0:06:04 > 0:06:07And there you have got a lovely piece of fish.
0:06:17 > 0:06:21Lovely acidic flavours. Leaves some aromas behind. Very mellow.
0:06:21 > 0:06:25And it's lovely. It is absolutely lovely. Voila. Bon appetit.
0:06:33 > 0:06:36- Adam, could you do a quick wash, OK?- Yes, chef.
0:06:38 > 0:06:41Adam, just wash them.
0:06:45 > 0:06:47Raymond's next dish is
0:06:47 > 0:06:51a Provencal style fish soup two ways made with fish from Cornwall.
0:06:56 > 0:07:01He's using three different fish. Grey mullet, red mullet and gurnard.
0:07:01 > 0:07:05All these fish are caught in Great Britain, actually in Cornwall,
0:07:05 > 0:07:08and in a fish soup, my God, they truly are delicious.
0:07:08 > 0:07:10I want to fillet my fish first.
0:07:10 > 0:07:13When you think of fish soup automatically, of course,
0:07:13 > 0:07:16you think of France. La belle France.
0:07:16 > 0:07:18The South of France. The blue skies.
0:07:18 > 0:07:21And I understand it because, of course, the fish soup
0:07:21 > 0:07:26is one of the greatest traditional dish of the South of France.
0:07:26 > 0:07:29OK. So let's try to put the wonderful flavours of Provence
0:07:29 > 0:07:33in the heart of Great Britain.
0:07:33 > 0:07:36The bones of the fish will be used to make a frugal soup.
0:07:36 > 0:07:40The fillets will be added for a more luxurious version.
0:07:40 > 0:07:42That's it, that's my fish soup!
0:07:42 > 0:07:44OK, they don't look much, but you wait.
0:07:44 > 0:07:48Adam. Adam, can you chop me that up, please?
0:07:48 > 0:07:50OK. So chop it up.
0:07:50 > 0:07:53Everyone should have an Adam at home.
0:07:53 > 0:07:57Whilst Adam is chopping the bones
0:07:57 > 0:08:00we are going to prepare the base of the flavour.
0:08:00 > 0:08:02Giving the soup its Provencal backbone
0:08:02 > 0:08:05are Mediterranean vegetables.
0:08:05 > 0:08:08Tomatoes, onions, fennel and a bit of tomato puree.
0:08:08 > 0:08:12Garlic. Oh, by the way, good news. It's fantastic.
0:08:12 > 0:08:15The British are eating now officially more garlic than the French.
0:08:15 > 0:08:17It's fantastic, isn't it?
0:08:17 > 0:08:21Who would have thought about it a few years ago?
0:08:26 > 0:08:28All that lovely stuff here.
0:08:28 > 0:08:30Home, sweet home.
0:08:30 > 0:08:33I don't know which one. Cornwall or South of France?
0:08:37 > 0:08:40So I'm going to put a bit of thyme.
0:08:40 > 0:08:42Oh, lovely. Lovely.
0:08:42 > 0:08:46A bit of bay leaf. Wonderful.
0:08:46 > 0:08:49I'm listening to my beautiful song here.
0:08:49 > 0:08:54There's a lovely little song, just a gentle sizzling. Gentle.
0:08:54 > 0:08:56Not aggressive. I know it's right.
0:08:56 > 0:09:00But I'm going to move my pan away because now it's going too fast.
0:09:00 > 0:09:04So voila, quieten down. Lovely.
0:09:04 > 0:09:07Sweat the vegetables gently on a low heat and then
0:09:07 > 0:09:11add garlic, tomatoes and a little powdered saffron.
0:09:11 > 0:09:12Powder, about half a gram.
0:09:12 > 0:09:15OK, remember, it's expensive.
0:09:15 > 0:09:17Voila. Tomato puree.
0:09:17 > 0:09:20Absolutely delicious.
0:09:20 > 0:09:23So now I add my chopped fish bones.
0:09:23 > 0:09:25All this wonderful protein here.
0:09:25 > 0:09:28It doesn't smell great at all, but you wait.
0:09:28 > 0:09:31OK. And all what I need to add, my white wine.
0:09:31 > 0:09:36I'm going to boil my wine to remove as much possible alcohol and acidity,
0:09:36 > 0:09:38OK, which I don't want.
0:09:38 > 0:09:41Cooking wine should be inexpensive.
0:09:41 > 0:09:44To me I find it immoral to buy a great big expensive wine
0:09:44 > 0:09:49and put it into your kitchen. That's silly. Waste of money. OK.
0:09:49 > 0:09:54So the white, you want it quite light and fruity.
0:09:54 > 0:09:56It's just right.
0:09:56 > 0:09:58See, look at that. Ooh, look at that!
0:09:58 > 0:10:02Tres bien. That little bit of wine, believe me,
0:10:02 > 0:10:06will add that much more to your soup.
0:10:06 > 0:10:07So now water.
0:10:07 > 0:10:10Bring the soup to the boil and then
0:10:10 > 0:10:14simmer for 20 minutes skimming any impurities from the top.
0:10:14 > 0:10:15So it's simple really at home.
0:10:15 > 0:10:19Just go and get your fish bones because there are so many fish bones
0:10:19 > 0:10:22that people throw away and you could do the most marvellous...
0:10:22 > 0:10:24Whatever fish bones you have.
0:10:25 > 0:10:28When the fish soup has cooked,
0:10:28 > 0:10:30blend one half in a liquidiser.
0:10:30 > 0:10:32That's it.
0:10:32 > 0:10:34And pass it through a fine sieve.
0:10:34 > 0:10:39All this precious liquid, you know, that you have worked for for so long.
0:10:39 > 0:10:42Look at that colour. All amber. Saffron.
0:10:42 > 0:10:45So now I've done my fish soup.
0:10:45 > 0:10:48It's ready to serve. And it will be absolutely stunning.
0:10:48 > 0:10:52The soup can be eaten as it is, or the fish fillets can be added.
0:10:52 > 0:10:57Now I'm going to poach the fillet of fish which I have marinated.
0:10:57 > 0:10:58- Adam?- Oui, chef.
0:10:58 > 0:11:01Can you get me the fish, please, the marinated fish?
0:11:01 > 0:11:04- Yes, chef.- Thank you very much.
0:11:04 > 0:11:07The fish fillets have been marinated for two hours
0:11:07 > 0:11:11in a mix of saffron, garlic, thyme, olive oil and black pepper.
0:11:11 > 0:11:15Strain the other half of the fish stock
0:11:15 > 0:11:18and use it to poach your marinated fillets.
0:11:18 > 0:11:20Now it's ready to be poached
0:11:20 > 0:11:23and that will only take four to five minutes maximum.
0:11:23 > 0:11:26So that is really, highly, Provencal.
0:11:26 > 0:11:29All these wonderful flavours of the South of France.
0:11:29 > 0:11:32Big flavours. Fantastic flavours.
0:11:35 > 0:11:36The blessed moment.
0:11:36 > 0:11:39Both soups are topped off with a rouille,
0:11:39 > 0:11:43a traditional saffron and garlic mayonnaise.
0:11:43 > 0:11:48And then that lovely garlicky flavour will give that touch.
0:11:48 > 0:11:53To finish, garnish with croutons, gruyere cheese and parsley.
0:11:53 > 0:11:54What I have here,
0:11:54 > 0:11:57you might describe it as maybe the poor man's fish soup.
0:11:57 > 0:12:00Because, after all, it's made from the bone.
0:12:00 > 0:12:06I can assure you I don't mind to be a poor man and eat that soup every day.
0:12:06 > 0:12:08Absolutely delicious.
0:12:08 > 0:12:11And for the very rich, the very wealthy, the very affluent
0:12:11 > 0:12:14you've got all the Cornish fish in here.
0:12:14 > 0:12:16Adam, can we taste the soup, please?
0:12:21 > 0:12:23The fish is lovely.
0:12:23 > 0:12:28It looks messy like that but, I can assure you, wow!
0:12:28 > 0:12:31And all that you need is a few fish bones, a bit of saffron,
0:12:31 > 0:12:34a bit of garlic, olive oil, that's it.
0:12:39 > 0:12:44Raymond's kitchen garden, bursting with herbs, fruit and vegetables.
0:12:45 > 0:12:49Today, Raymond is on the hunt for potatoes
0:12:49 > 0:12:52to serve with his next fish dish.
0:12:52 > 0:12:55Several varieties grow here
0:12:55 > 0:12:58but Raymond wants the perfect one for puree.
0:12:58 > 0:13:01I'm looking for Estima potatoes.
0:13:02 > 0:13:04And I thought we had some.
0:13:06 > 0:13:08Marie, my lovely Ann Marie.
0:13:08 > 0:13:11The kitchen garden is tended by Ann Marie.
0:13:11 > 0:13:16We work 25 years together, so Ann Marie is the head gardener.
0:13:16 > 0:13:18I arrived as a seed.
0:13:18 > 0:13:22Yes, she arrived as a little seed, she says,
0:13:22 > 0:13:25but she grew, obviously, in every possible way!
0:13:25 > 0:13:29What I want today is Estima potatoes, where is the Estima that we grew?
0:13:29 > 0:13:31Oh, Raymond, they've been and gone.
0:13:31 > 0:13:34The other chefs have been down and they've long gone.
0:13:34 > 0:13:36They were a very good crop.
0:13:36 > 0:13:38Can you, please, next time,
0:13:38 > 0:13:41- put on those Estima, "for RB". "Don't touch."- ..Only!
0:13:41 > 0:13:46With no Estimas, Raymond chooses the Bintje variety,
0:13:46 > 0:13:48with its yellow flesh and creamy texture.
0:13:48 > 0:13:52King Edward or Maris Piper are also good for mashing.
0:13:52 > 0:13:55Oh, that's what I love about this garden, it's so peaceful(!)
0:13:58 > 0:14:00Let's have a look at that.
0:14:00 > 0:14:05Those would never make it to the supermarket. Never.
0:14:05 > 0:14:08It's lovely. Look at that. It's a bit like me.
0:14:08 > 0:14:11I'm not going to comment!
0:14:13 > 0:14:18So with those wonderful Bintjes I am going to do a potato puree.
0:14:27 > 0:14:28The potato puree will accompany
0:14:28 > 0:14:31Raymond's pan fried pollock in a caper sauce.
0:14:34 > 0:14:36It's a wonderful line caught pollock.
0:14:36 > 0:14:40They are part of the cod family. They're pretty soft, you know.
0:14:40 > 0:14:44Wrinkled. OK. Big vitreous eyes.
0:14:44 > 0:14:48And what is wonderful now, that's not an expensive fish
0:14:48 > 0:14:50and there is plenty in our coast as well.
0:14:50 > 0:14:52OK. It's not a big one.
0:14:52 > 0:14:55They can go like that.
0:14:56 > 0:14:59The potatoes have been cut into equal pieces
0:14:59 > 0:15:01and simmered for 25 minutes.
0:15:01 > 0:15:05- Once soft, they're ready to be pureed.- Voila.
0:15:05 > 0:15:10Raymond uses his trusty old mouli rather than a masher
0:15:10 > 0:15:13to give a light and smooth pureed potato.
0:15:13 > 0:15:17And of course you would feel very tempted to put into a food processor
0:15:17 > 0:15:19but there you would work out the starch
0:15:19 > 0:15:22and your potato would be like elastic.
0:15:23 > 0:15:25And I don't like to chuck out old things
0:15:25 > 0:15:27which have served you very well.
0:15:30 > 0:15:32Voila.
0:15:32 > 0:15:34Add milk and butter.
0:15:34 > 0:15:37You can make it as rich as you want to.
0:15:37 > 0:15:39And nice and fluffy.
0:15:42 > 0:15:44It melts.
0:15:44 > 0:15:47I think Ann Marie should be very proud of her potatoes.
0:15:47 > 0:15:49There is no doubt about that.
0:15:51 > 0:15:53Adam, taste that.
0:15:55 > 0:15:56Great, huh?
0:15:56 > 0:16:00Keep your potato puree warm by leaving it in a pan of hot water.
0:16:04 > 0:16:07- Wash that for me.- Oui, chef. - The head, please, for me.
0:16:07 > 0:16:10Adam has very kindly filleted the fish for me.
0:16:10 > 0:16:12Eh, voila.
0:16:12 > 0:16:17The way I'm going to cook them is pan fry, to create a wonderful
0:16:17 > 0:16:22caramelised outside. Will provide a most delicious treat. OK.
0:16:23 > 0:16:25So now I'm melting my butter.
0:16:25 > 0:16:27That colour is exactly perfect.
0:16:27 > 0:16:29The butter is foaming.
0:16:29 > 0:16:32I can smell it. It's hazelnut colour.
0:16:32 > 0:16:34I go first flesh side down, OK.
0:16:34 > 0:16:38To give a lovely browning.
0:16:38 > 0:16:40A soft browning. You can hear that pan.
0:16:40 > 0:16:43What a lovely noise, you know.
0:16:43 > 0:16:48The heat is browning the fish. OK.
0:16:48 > 0:16:53And equally some juices, the protein of the fish, are leaking out
0:16:53 > 0:16:58at the bottom of the pan which are being solidified. Voila.
0:16:58 > 0:17:00Absolutely amazing.
0:17:00 > 0:17:02After three minutes on each side
0:17:02 > 0:17:04transfer the pollock to the oven on a high heat...
0:17:04 > 0:17:06Two minutes.
0:17:06 > 0:17:08..for a couple of minutes to finish off.
0:17:09 > 0:17:13To go with the pollock, a Grenobloise sauce made
0:17:13 > 0:17:16from capers, lemon, shallots, croutons and herbs.
0:17:16 > 0:17:20It's a French classic that complements seafood perfectly.
0:17:21 > 0:17:23Don't ask me Grenobloise.
0:17:23 > 0:17:25Grenobloise means from Grenoble.
0:17:25 > 0:17:28And there is nothing from Grenoble, which reminds me of Grenoble!
0:17:28 > 0:17:32That comes from Spain. That comes from anywhere.
0:17:32 > 0:17:33OK. The bread as well.
0:17:33 > 0:17:35It's simple and it's lovely.
0:17:35 > 0:17:38Use the juices from the pan fried fish.
0:17:38 > 0:17:41Add chicken stock and a splash of water.
0:17:41 > 0:17:44Voila. And then after it's easy.
0:17:44 > 0:17:46Really, it's easy.
0:17:47 > 0:17:51You just throw everything in, OK. A bit of capers.
0:17:51 > 0:17:54Just a bit of diced lemon, the segments of lemon.
0:17:54 > 0:17:59OK. Few shallots. Some great big fat Spanish capers
0:17:59 > 0:18:02and then you finish off with fresh herbs.
0:18:02 > 0:18:06Chervil is a little-known herb in Great Britain.
0:18:06 > 0:18:09And what a shame. It is so fantastic.
0:18:09 > 0:18:12Simple yet delicious.
0:18:19 > 0:18:21There you've got some amazing flavours.
0:18:23 > 0:18:27It's a very simple dish, which is very achievable at home,
0:18:27 > 0:18:29and it will give you a lot of pleasure.
0:18:29 > 0:18:32Finally a few croutons to add texture
0:18:32 > 0:18:33and a sprinkling of fresh herbs.
0:18:33 > 0:18:38The lovely Ann Marie, can you come? We are ready for you.
0:18:38 > 0:18:41You want to taste your potatoes? Absolutely. Taste that.
0:18:43 > 0:18:46- Mm!- What about the potatoes, are they passing the test?
0:18:46 > 0:18:50- I think you've done them justice. - One genius to another genius!
0:18:53 > 0:18:56In 35 years of cooking fish
0:18:56 > 0:19:01Raymond has no first-hand experience of fishing at sea.
0:19:01 > 0:19:03Too cold. Too wet. Not for me.
0:19:03 > 0:19:06Give me a hot kitchen at any time.
0:19:06 > 0:19:09I don't have to get up so early, either.
0:19:10 > 0:19:13Whoa! It's all about technique, is it?
0:19:13 > 0:19:18But as a chef, food provenance is fundamental to his ethics.
0:19:18 > 0:19:21Ah, voila. Looking very pro, eh?
0:19:24 > 0:19:27It's four in the morning in Rye, on the Sussex coast.
0:19:27 > 0:19:31The skipper of the Amadeus, Luke Hodges, captains one
0:19:31 > 0:19:35of 29 boats fishing sustainably for Dover sole in the English channel.
0:19:35 > 0:19:38Bit like the Queen Mary.
0:19:40 > 0:19:45- What do we have for breakfast? - It's only a coffee this morning.
0:19:45 > 0:19:47So can you explain to me what's that?
0:19:47 > 0:19:50Right, this is basically a map of the sea. The sea bed.
0:19:50 > 0:19:52It's just like your sat nav in your car.
0:19:52 > 0:19:54Basically the same for a boat.
0:19:54 > 0:19:57The sole, this time of year, are mainly inshore at the moment.
0:19:57 > 0:19:59We've been fishing very close to the shore,
0:19:59 > 0:20:01along this contour and here.
0:20:07 > 0:20:09It's marvellous to be here
0:20:09 > 0:20:15to see how rough and tough and demanding this craft is.
0:20:15 > 0:20:17Anytime I prefer my kitchen.
0:20:17 > 0:20:20It's not comfortable, is it?
0:20:20 > 0:20:25OK, we are lucky today. Imagine if it was a raging sea?
0:20:25 > 0:20:27Wow. Hold on!
0:20:31 > 0:20:35The crew put down their nets yesterday a mile from shore.
0:20:35 > 0:20:39Nice Dover sole just coming in.
0:20:39 > 0:20:43The sole retail at up to £40 a kilo so each fish is precious.
0:20:43 > 0:20:45They make it look so easy.
0:20:45 > 0:20:50LAUGHTER
0:20:54 > 0:20:59She wants to go home. She wants to go home.
0:20:59 > 0:21:03That is the kind of Dover sole you really want.
0:21:03 > 0:21:06Firm flesh. Wonderful flavour.
0:21:06 > 0:21:08Wonderful - meaty and delicious.
0:21:08 > 0:21:12Simply grilled or just bang it in the oven.
0:21:14 > 0:21:16To make a profit from the trip
0:21:16 > 0:21:20the crew need to pull two full boxes of Dover sole from the nets.
0:21:24 > 0:21:26Very poor this net. Not very good.
0:21:26 > 0:21:30Normally by now you'd expect at least ten big soles.
0:21:30 > 0:21:33The catch gets even lighter, because some fish can't be sold.
0:21:35 > 0:21:39Cod there. But we can't keep them anyway. There's just no quota.
0:21:40 > 0:21:43The EU cod quota for this part of the Channel
0:21:43 > 0:21:47has been reached for the year. Landing any cod means a fine.
0:21:47 > 0:21:50- And do you sell these?- No, just got to chuck them back over.
0:21:50 > 0:21:52- But it's dead.- Even if it's dead.
0:21:52 > 0:21:57But that's ridiculous. That is absolutely ridiculous.
0:21:57 > 0:22:02I think that is really sad because that could feed three families,
0:22:02 > 0:22:07or four or five and that is feeding the birds because it's dead
0:22:07 > 0:22:09and it's thrown back into the sea.
0:22:13 > 0:22:15Not a very good catch.
0:22:15 > 0:22:20You have about 30 sole for the whole day's work.
0:22:20 > 0:22:2230 Dover sole.
0:22:24 > 0:22:27Ah, Luke, not a too good day, is it?
0:22:27 > 0:22:31- No, not very good today.- How much worth of money do you have in here?
0:22:31 > 0:22:33Probably only £70, £80 maximum.
0:22:33 > 0:22:37We need to average at least £1,000 a trip. On average.
0:22:37 > 0:22:42- At least.- And today you've got... - That's barely to break even.
0:22:46 > 0:22:47Thank you very much indeed.
0:22:47 > 0:22:51You come to my kitchen, you'll be very welcome.
0:22:52 > 0:22:54Mon Dieu! Home sweet home.
0:22:54 > 0:22:57Oh, God. What a welcome.
0:22:57 > 0:23:00Rains cats and dogs.
0:23:05 > 0:23:09I'm about to do a very old classic
0:23:09 > 0:23:12which brings all the values of the earth and sea together.
0:23:14 > 0:23:17Raymond's final dish. Braised fillet of turbot
0:23:17 > 0:23:19topped with scallops and cucumber.
0:23:22 > 0:23:25I've done this dish for 35 years, and you will be able to.
0:23:25 > 0:23:28What I love about turbot is it's meaty, it's firm.
0:23:28 > 0:23:30It's a bit like a Dover sole.
0:23:30 > 0:23:33Those are the kings of fish, really, in the western world.
0:23:33 > 0:23:38Any white, firm-fleshed fish like brill or plaice
0:23:38 > 0:23:39will work well in this recipe.
0:23:39 > 0:23:42Voila. Second part of the dish are the scallops.
0:23:42 > 0:23:46Most of the scallops across Great Britain are dredged.
0:23:46 > 0:23:49When dredged, they're full of sand, and often they are dead.
0:23:49 > 0:23:52Those are hand dived. What does it mean?
0:23:52 > 0:23:56That means that you have divers going to the bottom of the sea picking up
0:23:56 > 0:23:59those scallops. You want those. Those are seriously alive.
0:23:59 > 0:24:01Very tight. Look at that.
0:24:01 > 0:24:06So I've got to force my blade in here and try to open it.
0:24:08 > 0:24:12There's a big muscle inside here and of course it wants to stay closed.
0:24:12 > 0:24:16Survival. I'm wanting to open it. As a cook, I want to eat it.
0:24:16 > 0:24:19So strong.
0:24:19 > 0:24:21They're really so strong. Voila.
0:24:23 > 0:24:27Then very carefully you move away the stomach, the intestines.
0:24:29 > 0:24:34It takes eight years to grow to that size. Eight years.
0:24:34 > 0:24:37This is a little time for secret.
0:24:37 > 0:24:39A mini, mini, mini secret, OK?
0:24:39 > 0:24:41I can prepare my fish in advance.
0:24:41 > 0:24:45Just a few hours and it will be perfectly seasoned when I cook it.
0:24:45 > 0:24:49Mix lemon juice with seasoned, softened butter
0:24:49 > 0:24:52and brush onto the turbot and the scallops.
0:24:52 > 0:24:55And that will protect the fish. Place that in the fridge.
0:24:57 > 0:24:59Now we are going to prepare our garnish.
0:24:59 > 0:25:04Topping off the dish will be slices of warm cucumber.
0:25:04 > 0:25:08Cucumber, which goes well with the sea, whether it is oysters,
0:25:08 > 0:25:12whether it is scallops, and so on. It goes very well.
0:25:12 > 0:25:15To maximise the cucumber's flavour and to give colour and a firm
0:25:15 > 0:25:20texture, Raymond cures it with salt and then freezes it for two hours.
0:25:20 > 0:25:23Then we will have this amazing, beautiful coloured,
0:25:23 > 0:25:26beautiful textured and that fantastic cucumber flavour.
0:25:26 > 0:25:31Dan, can you put this in the fridge, please? Thank you very much.
0:25:35 > 0:25:39Just to tell you you can do a lovely jus with water.
0:25:39 > 0:25:41OK. And a bit of wine.
0:25:41 > 0:25:44In this recipe the fish will be steamed over
0:25:44 > 0:25:48a mushroom and white wine braising jus, using shallots as a base.
0:25:49 > 0:25:51My mushrooms.
0:25:51 > 0:25:53Add mushrooms.
0:25:53 > 0:25:54Hey! Back in here.
0:25:54 > 0:25:56And white wine.
0:25:56 > 0:25:59Voila. The wine plays such a huge role in the sauce.
0:25:59 > 0:26:03Because it creates this building block of flavours.
0:26:03 > 0:26:07Voila. Perfect.
0:26:07 > 0:26:11As soon as the braising jus has boiled, remove it from the heat.
0:26:11 > 0:26:13And that's lovely because it's alive.
0:26:13 > 0:26:17That wine is alive and it's going to give that wonderful
0:26:17 > 0:26:21freshness, flavour and its own character to the dish as well.
0:26:22 > 0:26:24Very nice.
0:26:26 > 0:26:29Oh, create a lovely little jus like that.
0:26:29 > 0:26:33I'm going to put my turbot here on the top so it's steamed
0:26:33 > 0:26:36and the juices are going to go into this.
0:26:36 > 0:26:39I'm just bringing that in my braising liquor.
0:26:39 > 0:26:46To simmering pot. And in the oven 160 degree for about six minutes.
0:26:52 > 0:26:58OK. Now my turbot is medium rare and I'm going to add the scallops.
0:26:59 > 0:27:01Just on the top. Steam them nicely.
0:27:05 > 0:27:07And that will take only two minutes.
0:27:07 > 0:27:11Adam, could I have my cucumber, please? Thank you very much.
0:27:11 > 0:27:15When the cucumbers are frozen, rinse to defrost them and remove the salt.
0:27:17 > 0:27:20So you have seen what has happened here.
0:27:20 > 0:27:23The texture has changed. Very hard.
0:27:23 > 0:27:26Very firm. Very crunchy.
0:27:26 > 0:27:27And they are perfectly seasoned.
0:27:27 > 0:27:30When the turbot and scallops are cooked
0:27:30 > 0:27:34drain the juices and use them as the base for the sauce.
0:27:34 > 0:27:36Keep my turbot resting nicely.
0:27:36 > 0:27:41Add butter, lemon juice, salt, girolle mushrooms...
0:27:41 > 0:27:43They really are very beautiful.
0:27:44 > 0:27:45..seaweed, the cucumber...
0:27:45 > 0:27:46Voila.
0:27:46 > 0:27:48..and herbs.
0:27:48 > 0:27:50And diced tomatoes. Voila.
0:27:52 > 0:27:55I got a lovely thin, textured sauce here
0:27:55 > 0:27:59and with the real flavour of the turbot. Spinach.
0:27:59 > 0:28:03Serve the fish with steamed young spinach leaves.
0:28:03 > 0:28:05Tres bien. Lovely smell.
0:28:05 > 0:28:08And then...
0:28:08 > 0:28:12Voila. You have the most incredible piece of fish here.
0:28:12 > 0:28:15Cooked so simply with wonderful textures.
0:28:15 > 0:28:17Wonderful flavours.
0:28:17 > 0:28:19It is just so perfect.
0:28:19 > 0:28:22And if you want a treat a few friends
0:28:22 > 0:28:26that will be so special in your own home.
0:28:43 > 0:28:46Subtitles by Red Bee Media Ltd
0:28:46 > 0:28:49E-mail subtitling@bbc.co.uk