0:00:02 > 0:00:06And we're on the road to find regional recipes to rev up your appetite.
0:00:06 > 0:00:09We are riding county to county to discover,
0:00:09 > 0:00:10cook and enjoy the best of British.
0:00:10 > 0:00:11- Come on!- Wa-hey!
0:00:27 > 0:00:29Today we are known search of the real taste of Moray.
0:00:46 > 0:00:49Oh. Heh-hey!
0:00:49 > 0:00:51That was a long ride.
0:00:51 > 0:00:54You're not kidding. And this is the furthest north we are going
0:00:54 > 0:00:56on the Hairy Bikers' Food Tour.
0:00:56 > 0:00:59You know, that's Bow Fiddle Rock in Portknockie
0:00:59 > 0:01:02in the county of Moray in the Highlands of Scotland.
0:01:02 > 0:01:04Over there is Inverness.
0:01:04 > 0:01:06Over there is the Black Isle.
0:01:06 > 0:01:10And we are that far north, Oslo is that way.
0:01:10 > 0:01:13- And we are away from home.- We are.
0:01:13 > 0:01:14But it's the land of myth and legends.
0:01:14 > 0:01:17You have the coastline of Banff and Buchan over there.
0:01:17 > 0:01:21You've got Portknockie, you've got Buckie, there's more
0:01:21 > 0:01:26beautiful stunning fishing villages along this 800 kilometre coastline
0:01:26 > 0:01:29than you can shake a stick at, dude.
0:01:29 > 0:01:32- Hmm, good seafood, eh?- Absolutely. Inland, dude. Onward!
0:01:32 > 0:01:35# There's a welcome in the hillside... #
0:01:38 > 0:01:41On our quest to try to define the true flavours of Moray,
0:01:41 > 0:01:44we've braved the Scottish weather to cook up a county classic.
0:01:44 > 0:01:48We do our best to have tight lines when we go salmon fishing
0:01:48 > 0:01:50on one of the best beats in the world.
0:01:50 > 0:01:54At the junction pool on the Spey, it's like being given the keys to the sweet shop.
0:01:54 > 0:01:57After wild salmon, we try smoked salmon.
0:01:57 > 0:02:00And this smoked salmon is as jet set as it gets.
0:02:00 > 0:02:05Representing Moray in the cook off later, is Chris Morrison.
0:02:05 > 0:02:07Will we be able to beat him in a blind tasting
0:02:07 > 0:02:08judged by local diners?
0:02:08 > 0:02:13Our first stop on our tour of Moray is Abelour.
0:02:13 > 0:02:16This picturesque village is a little foodie haven.
0:02:16 > 0:02:22- I'm looking forward to this, dude. - I'm looking forward to my elevenses. On with the mission.
0:02:22 > 0:02:27So where best to pull in for a chat with the locals about what their county has to offer?
0:02:27 > 0:02:30- What to you, sir, is Moray on a plate?- Stovies.
0:02:30 > 0:02:34- Which is made of beef, potatoes... - Yes.
0:02:34 > 0:02:36A Cullen skink which is a soup.
0:02:36 > 0:02:39What is good to eat around here?
0:02:39 > 0:02:42Classic salmon. However you like it.
0:02:42 > 0:02:44We do like a bit of bully, don't we?
0:02:44 > 0:02:47- We do indeed, yes.- Hey, give me five!
0:02:49 > 0:02:52How long has the deli been open here?
0:02:52 > 0:02:55It started life as a high class grocer in 1864.
0:02:55 > 0:02:58- Really?- So many wonderful cheeses.
0:02:58 > 0:03:00We've got two dairies in Moray.
0:03:00 > 0:03:02One in Forres, one Nairn.
0:03:02 > 0:03:08This is a Cheddar that every farmer's wife
0:03:08 > 0:03:11used to make long ago, called sweet milk.
0:03:11 > 0:03:16- Do know what is sweet milk? - It's made from unpasteurised milk.
0:03:16 > 0:03:18Got loads of flavour.
0:03:18 > 0:03:21Shall we try the Black Bun, I've never seen that before?
0:03:21 > 0:03:24- Well, that's what we have at Hogmanay.- Thank you.
0:03:24 > 0:03:28- Hogmanay.- You should really have a wee glass of whisky with it.
0:03:28 > 0:03:30That's not a frugal cake.
0:03:30 > 0:03:32It's packed with the good stuff.
0:03:32 > 0:03:35There is a lovely old, you know the old spices are here.
0:03:35 > 0:03:39- There's cinnamon.- I think that's why it goes so well with a dram.
0:03:39 > 0:03:42- Thank you so much.- No bother.
0:03:42 > 0:03:45Moray is on the whisky trail.
0:03:45 > 0:03:49There's 50 Speyside malts available.
0:03:49 > 0:03:52Not for us. Not today.
0:03:52 > 0:03:54But look at it. Later, later!
0:03:59 > 0:04:01Oh-ho. A little haven.
0:04:01 > 0:04:03Yes. What is Moray on a plate?
0:04:03 > 0:04:06There's always Haggis everywhere you go.
0:04:06 > 0:04:09One of the puddings, cranachan, is just fantastic.
0:04:09 > 0:04:12That's fresh Scottish raspberries, fresh cream.
0:04:12 > 0:04:15A bit of oatmeal and some booze of some kind.
0:04:15 > 0:04:17Usually a whisky, liqueur.
0:04:17 > 0:04:20- What to you, Jenny, is Morayshire on a plate?- Cullen skink.
0:04:20 > 0:04:27It's a dish made with potatoes, onion, milk, and yellow fish.
0:04:27 > 0:04:30- Smoked haddock.- Thank you. That's great.
0:04:34 > 0:04:37- What, to you, is Moray on a plate? - Ooh, local salmon.
0:04:37 > 0:04:41- Right. What sort of seafood do you have here?- Scallops.
0:04:41 > 0:04:43- Scallops?- That's an interesting one.
0:04:43 > 0:04:45There's a lot of really nice haggis.
0:04:45 > 0:04:48The local butchers make their own haggis.
0:04:48 > 0:04:51And we've got again Cullen skink down on the coast.
0:04:51 > 0:04:54- We like that, don't we, with cream in it?- You like it?
0:04:54 > 0:04:56You've got great hair, man, it's fab.
0:04:56 > 0:04:58- Does Cullen skink make your hair like that?- Yeah.
0:04:58 > 0:05:03- Hello.- Good afternoon.- What, to you, really is Moray on a plate?
0:05:03 > 0:05:06That is a basic Scotch pie made with minced lamb.
0:05:07 > 0:05:09The crust is lovely and crunchy.
0:05:09 > 0:05:14They are specific to Scotland, your Scotch pie. There's nothing like it.
0:05:14 > 0:05:16Thanks very much, nice to meet you.
0:05:16 > 0:05:17- The pies are brilliant.- Thank you.
0:05:17 > 0:05:22Are there any kind of local dishes that can be specific to the area?
0:05:22 > 0:05:25- Definitely stovies and oatcakes.- Yes.
0:05:25 > 0:05:26Have you heard of that?
0:05:26 > 0:05:30I have, yes, we have. I've been to a stovie dance many a time.
0:05:30 > 0:05:33Although I'm not very good at making stovies.
0:05:33 > 0:05:35I'm not Scottish, I'm not from the area.
0:05:35 > 0:05:39But I have lived up here for 20 odd years now.
0:05:39 > 0:05:42- Stovies, the secret is to boil it until it's like glue. - Until it's glue!
0:05:42 > 0:05:47Do you to get the crispy bits off the bottom of the pan? Oh-ho!
0:05:49 > 0:05:52- Hello, ladies.- Hello. - How long have Walkers been making shortbread?
0:05:52 > 0:05:56They originally came here in 1898,
0:05:56 > 0:05:58to the shop. This is where it started.
0:05:58 > 0:06:00- And it's still made by the family? - Yes.
0:06:00 > 0:06:02- On a bigger scale now.- Yes.
0:06:02 > 0:06:04You export a lot to America, as well.
0:06:04 > 0:06:06We export to over 65 countries.
0:06:06 > 0:06:09- Really!- Yes.
0:06:09 > 0:06:11I remember when I was a kid we used to have these.
0:06:11 > 0:06:14They'd come in a round... petticoat tails, isn't it?
0:06:16 > 0:06:17That's an old-fashioned shape.
0:06:17 > 0:06:21We realised that shortbread, it's a great product of Moray.
0:06:21 > 0:06:25- But what other dishes do you have here?- We like mince and tatties.
0:06:25 > 0:06:28Cullen skink would be a nice fish soup for you.
0:06:28 > 0:06:31Would the oatcakes go with Cullen skink?
0:06:31 > 0:06:35- They go very well with Cullen skink. - Thanks, ladies, bye-bye.
0:06:35 > 0:06:37That was lovely.
0:06:37 > 0:06:41There's platefuls of local specialities on offer in Moray,
0:06:41 > 0:06:45but Cullen skink named after the local town of Cullen, is unique to the county.
0:06:45 > 0:06:46So that's what we'll make.
0:06:50 > 0:06:55- The lovely little city of Elgin. What a place to cook our Cullen skink.- Yes.
0:06:55 > 0:06:59I can't think of anywhere better, and they're good craic around here.
0:06:59 > 0:07:01- I bet they know a good skink from a bad 'un.- Aye.
0:07:01 > 0:07:05Cullen skink is a soup made from smoked haddock, potatoes and onions.
0:07:05 > 0:07:07Taking advice from the shortbread ladies,
0:07:07 > 0:07:10we'll serve it with Scottish oatcakes,
0:07:10 > 0:07:13another traditional taste of the county. Welcome to Elgin!
0:07:16 > 0:07:19- Do you like Cullen skink? - ALL: Yes.- Yeah.
0:07:19 > 0:07:21We've got the recipe for Cullen skink.
0:07:21 > 0:07:24And we've kind of done it our way, which is dead traditional.
0:07:24 > 0:07:25And we love Scotland.
0:07:25 > 0:07:31The Scottish flag is the homage to David Myers who has a set of underpants to match!
0:07:32 > 0:07:35Right. First off, make the broth.
0:07:35 > 0:07:36The stock.
0:07:36 > 0:07:40So we want some oil in the pan. Butter.
0:07:40 > 0:07:43Roughly chop some fennel, leeks and onion.
0:07:43 > 0:07:45Sweat that down in there.
0:07:45 > 0:07:48Throw in a huge heap of smoked haddock. Some water.
0:07:48 > 0:07:50Boil that for 20 minutes.
0:07:50 > 0:07:51Now we strain that off.
0:07:51 > 0:07:56And that's the broth we use for the basis of the creamy lovely potato soup.
0:07:56 > 0:07:58I love Scotland because you have the saying
0:07:58 > 0:08:00that the weather is possibly changeable.
0:08:01 > 0:08:05- I must say...- One minute it's shining bright and lovely.
0:08:05 > 0:08:09The next minute it's pelting down with rain and you're holding on to your tent.
0:08:10 > 0:08:12Fennel's really good.
0:08:12 > 0:08:14It's an interesting vegetable which is very aniseed-y.
0:08:14 > 0:08:16Smell that.
0:08:19 > 0:08:21Lovely, isn't it? You can have that braised.
0:08:21 > 0:08:24But we want an underlying flavour of aniseed in the broth.
0:08:25 > 0:08:29With the haddock-y flavours, it shouldn't come through too much.
0:08:29 > 0:08:34Right, that's getting soft. Chuck in the wine. We need to boil this
0:08:34 > 0:08:36and boil the alcohol off.
0:08:36 > 0:08:39Not because of the alcohol, it's because of the taste.
0:08:39 > 0:08:41This is wonderful.
0:08:41 > 0:08:43Natural smoked haddock.
0:08:43 > 0:08:46Chunks of this lovely fillet.
0:08:47 > 0:08:53Remember, this isn't the soup, this is the broth that makes our luxurious soup luxurious.
0:08:53 > 0:08:55It's going to be great.
0:08:55 > 0:08:58Right now, top up with boiling water.
0:08:58 > 0:09:00We are going to simmer this for 20 minutes.
0:09:00 > 0:09:04And we'll be left with a pan of bits with some wonderful broth.
0:09:04 > 0:09:08We are going to strain this. Then we've got the base for the Cullen skink.
0:09:08 > 0:09:10A-ha! Oh no!
0:09:12 > 0:09:15You might smell of haddock a bit, but you'll be all right.
0:09:15 > 0:09:17The roof on the kitchen is leaking!
0:09:17 > 0:09:19No, you better do that bit...!
0:09:24 > 0:09:27So first off, there's more sweating.
0:09:27 > 0:09:31The sweating down of shallots, garlic and leek.
0:09:31 > 0:09:33Butter. If you put a bit of oil in with the butter,
0:09:33 > 0:09:35it stops the butter burning.
0:09:35 > 0:09:39The leeks go in here in the sweaty pan.
0:09:39 > 0:09:42Now this scum, we skim.
0:09:42 > 0:09:44Do you have garlic in your Cullen skink?
0:09:44 > 0:09:46ALL: No.
0:09:46 > 0:09:47No?
0:09:47 > 0:09:52We think it does go with the smoky fish and the potatoes. Trust us.
0:09:52 > 0:09:54- Just a couple, maybe two or three? - Two?- Two.
0:09:57 > 0:10:00Look at that lady's face. You're not happy, are you?
0:10:00 > 0:10:02We've got the broth bubbling away.
0:10:02 > 0:10:06We have the leeks, shallots and some garlic.
0:10:06 > 0:10:08That's sweating away.
0:10:08 > 0:10:11Here, we've got a pan of potatoes.
0:10:11 > 0:10:14Now these are potatoes that have been parboiled in their skins.
0:10:14 > 0:10:17The next step is to skin the potatoes...
0:10:17 > 0:10:19MURMURS IN THE AUDIENCE
0:10:19 > 0:10:22- Tatties.- Tatties.- Tatties.
0:10:22 > 0:10:24We've got a pan of tatties.
0:10:24 > 0:10:26And the tatties have been parboiled.
0:10:26 > 0:10:29What we do now is peel them and dice them.
0:10:29 > 0:10:31And they're parboiled tatties,
0:10:31 > 0:10:34because if we didn't parboil them, we'd have lumps of rock in the soup.
0:10:34 > 0:10:37I wish I had a hairnet.
0:10:39 > 0:10:40Just give this a stir.
0:10:40 > 0:10:42This mustn't burn cos it's a white soup.
0:10:42 > 0:10:4420 minutes, the broth's ready.
0:10:44 > 0:10:49The leeks and garlic and shallots, they're ready.
0:10:49 > 0:10:53Now, we need to strain that broth into that pan.
0:10:53 > 0:10:57We don't want any bad bits, it's going to be a clear broth. So we've got...
0:11:00 > 0:11:02It's windy here, isn't it?
0:11:02 > 0:11:03No!
0:11:03 > 0:11:07We've got a muslin cloth to strain it through.
0:11:07 > 0:11:10You're sure you trust me with this pan of boiling broth?
0:11:10 > 0:11:11Ooh...
0:11:11 > 0:11:13- That's fine.- Is that all right?- Yes.
0:11:16 > 0:11:19It's going over the back of my hand.
0:11:22 > 0:11:26Oh, look at the chefs perks on the end of that!
0:11:28 > 0:11:31What you have to do is now gather that cloth together
0:11:31 > 0:11:34and squeeze it to get all the goodness out.
0:11:34 > 0:11:38Look at that. No flavours are wasted, this is proper broth.
0:11:38 > 0:11:42- I think that's about it.- Lovely. Nice one, mate.
0:11:44 > 0:11:46That's a really clear broth.
0:11:46 > 0:11:50It's ready now for the potatoes and the smoked haddock.
0:11:50 > 0:11:51Oh sorry, tatties!
0:11:51 > 0:11:54I'm flinging my tatties into my broth.
0:11:54 > 0:11:57I think haddock is better than cod.
0:11:57 > 0:12:01- Yes.- That's got to simmer now for about 10 minutes.
0:12:01 > 0:12:05- Is it always this cold in Elgin? - ALL: Yes!
0:12:05 > 0:12:08- The soup has simmered away. - It's simmered and souped!
0:12:08 > 0:12:10Just skim the scum.
0:12:10 > 0:12:11Scum skimming!
0:12:11 > 0:12:16Some people who have their Cullen skink really creamy and thin.
0:12:16 > 0:12:19Some people have it lumpy. Ours is in between.
0:12:19 > 0:12:21But one thing you have to have is cream.
0:12:21 > 0:12:24- And what's this, ladies and gentlemen?- ALL: Cream!
0:12:24 > 0:12:26You know, you're marvellous!
0:12:26 > 0:12:30- And this is a hand blender.- Turn on.
0:12:30 > 0:12:33- One, two, three... - WHIRRING
0:12:35 > 0:12:37If you use a food processor,
0:12:37 > 0:12:41you will puree the whole thing to a cream, like a cream soup.
0:12:41 > 0:12:44I think the Cullen skink wants some bits in it, don't you?
0:12:44 > 0:12:46- Yeah.- Chunky.
0:12:46 > 0:12:48Look at that. It's all skinked!
0:12:48 > 0:12:52Oh... Oh, matron!
0:12:54 > 0:12:56The next thing to do is to check your seasoning.
0:12:56 > 0:12:57Oh, season check, oh yes.
0:13:00 > 0:13:02Yeah, that's really good.
0:13:02 > 0:13:04Pepper.
0:13:04 > 0:13:06Scots like salt, don't you?
0:13:06 > 0:13:09- < No. - No?
0:13:09 > 0:13:11< Yes.
0:13:11 > 0:13:13Oh, I wish you'd make your minds up.
0:13:13 > 0:13:15It's really good.
0:13:15 > 0:13:17And it's worth making that broth.
0:13:18 > 0:13:21- He's not wrong. - It's time to serve up.
0:13:22 > 0:13:25Remember the amount of fish that went in there.
0:13:27 > 0:13:31Just a little nip of freshly grated nutmeg. Look at that.
0:13:31 > 0:13:35- The hairy biker's Cullen skink! - CHEERING
0:13:36 > 0:13:40Cullen skink is the perfect way to celebrate Moray's fantastic smoked haddock.
0:13:40 > 0:13:44Time to find out what the local experts make of it.
0:13:44 > 0:13:46The taste test. Our Cullen skink.
0:13:49 > 0:13:50- Mm, beautiful.- Very nice.
0:13:50 > 0:13:53Yes. It's lovely. Really tasty.
0:13:53 > 0:13:56- Nice and smoky. - Do you think we passed?
0:13:56 > 0:14:01- Mmm. Very nice. - Gorgeous soup.- It's really nice.
0:14:01 > 0:14:03Do you like Cullen skink? Have you had it before?
0:14:03 > 0:14:06No. It's brand new, but it's nice.
0:14:06 > 0:14:08- It's brand new! - THEY LAUGH
0:14:08 > 0:14:10We both love garlic, so I can taste it.
0:14:10 > 0:14:13- Really taste it.- Mmm.
0:14:13 > 0:14:15Do you want some bread?
0:14:15 > 0:14:20You know, we have a Burns night ceilidh, you know, with the haggis.
0:14:20 > 0:14:22And soups, I'm going to make this.
0:14:22 > 0:14:27You could have a Cullen skink as a starter before you pipe the haggis in.
0:14:27 > 0:14:29Look at that.
0:14:29 > 0:14:32- You can't dip into somebody's...- Oh!
0:14:33 > 0:14:37Our version of Cullen skink seems to have gone down well, in spite of the garlic.
0:14:37 > 0:14:40Next, a bigger challenge is just around the corner.
0:14:40 > 0:14:44We're taking on one of the county's top chefs in their restaurant,
0:14:44 > 0:14:48using local ingredients to see who can best define the taste of the region.
0:14:48 > 0:14:51It will be up to local diners to decide whose dish
0:14:51 > 0:14:55best represents the true flavours of Moray. Our opponent today is...
0:14:55 > 0:14:58Chris Morrison, head chef of the Mansfield Hotel in Speyside.
0:14:58 > 0:15:0129-year-old Chris is a local lad.
0:15:01 > 0:15:04Not only has he spent his life in the county of Moray,
0:15:04 > 0:15:07he is truly dedicated to showing off
0:15:07 > 0:15:09exactly what the county's larder has to offer.
0:15:09 > 0:15:10I've been cooking for 15 years.
0:15:10 > 0:15:14I started in a local hotel just five minutes down the road.
0:15:14 > 0:15:16I basically came here in 2004
0:15:16 > 0:15:19as junior sous chef.
0:15:19 > 0:15:22I was promoted to sous chef within a month.
0:15:22 > 0:15:25And I've just been head chef now for a year.
0:15:25 > 0:15:28Local suppliers, it's pretty important for us to use them
0:15:28 > 0:15:32because the quality of their produce in Moray is outstanding.
0:15:34 > 0:15:36It helps me create a great menu.
0:15:36 > 0:15:39I use Bill at Lossie Fish Shop, that's where I get my halibut,
0:15:39 > 0:15:42langoustine, haddock, smoked haddock.
0:15:42 > 0:15:45I've got the Fruit And Veg Shed which is five minutes from the road.
0:15:45 > 0:15:50Local butchers, I use two. I use one for venison and lamb.
0:15:50 > 0:15:54And I use a local butcher in Lossiemouth.
0:15:54 > 0:16:00I get my sausages, black pudding, haggis. It's all that day fresh.
0:16:00 > 0:16:03It's not been sitting around in the back of a lorry.
0:16:03 > 0:16:07To take on the bikers, my taste of Moray is locally caught halibut
0:16:07 > 0:16:12with langoustine tails, smoked haddock in pea risotto with shellfish froth.
0:16:17 > 0:16:19- Hello, I'm Dave. - How are you doing?
0:16:19 > 0:16:22- Pleased to meet you. - Chris, how you? Pleased to meet you.
0:16:22 > 0:16:23Thank you for having us up here.
0:16:23 > 0:16:26Dude, headline your dish, man.
0:16:26 > 0:16:31Grilled fillet of halibut, just came in this morning, with langoustine tails.
0:16:31 > 0:16:34Smoked haddock and pea risotto. And a lobster froth.
0:16:34 > 0:16:37- That fish is magnificent.- It is.
0:16:37 > 0:16:38Dude, it's a whale!
0:16:39 > 0:16:41You do all your own butchery and filleting of fish?
0:16:41 > 0:16:46All our own. We buy whole cuts of meat and whole fish.
0:16:46 > 0:16:47We all do it ourselves.
0:16:47 > 0:16:49- Do you enjoy that? - It's much better.
0:16:49 > 0:16:53Oh my goodness, look at that, man.
0:16:53 > 0:16:56In the restaurant, Chris, how many would that fish feed?
0:16:56 > 0:17:0035, possibly 40, depending on the thickness. It's pretty thick.
0:17:00 > 0:17:03- That's 30 dinners on the bone. - I mean, it's just immense.
0:17:03 > 0:17:05Look, look down.
0:17:05 > 0:17:08How beautiful it is that?
0:17:08 > 0:17:10Prep my langoustines so I can get the bisque on for it.
0:17:10 > 0:17:12I'll take the tail off.
0:17:12 > 0:17:16- Can I give you a hand with that? - Yes, please, you can give me a hand.
0:17:16 > 0:17:19- Oh, these are immense. - ..Out the back. OK.
0:17:19 > 0:17:21I'll get my pan on and make the bisque.
0:17:21 > 0:17:23In a frying pan, some olive oil,
0:17:23 > 0:17:28a little bit of butter. Then we'll put some fennel, carrots,
0:17:28 > 0:17:30onion, thyme, a little bit of bay.
0:17:30 > 0:17:32That'll be a mirapois.
0:17:32 > 0:17:36These will go in here now. And it will be put on to boil.
0:17:36 > 0:17:39Then sweat off, try and get as much flavour out of that as possible.
0:17:39 > 0:17:43So it's going to be boiled for round about an hour.
0:17:43 > 0:17:44Shells in, the absolute whack.
0:17:44 > 0:17:47Everything, absolutely everything, no waste.
0:17:47 > 0:17:50So, Chris, your bisque's on the bubble.
0:17:50 > 0:17:52- Yep.- What are we going to do to finish that off?
0:17:52 > 0:17:54Add some tomato puree.
0:17:55 > 0:17:59- That's one for yourselves to try. Cheers.- Good health.
0:18:01 > 0:18:05- That's very nice whisky. - Very nice one, that one.- Cor.
0:18:05 > 0:18:08I'm just going to finish it off with some lobster stock.
0:18:08 > 0:18:11- What's next now? - We'll start the risotto.
0:18:11 > 0:18:14- Perfect.- Because the rice is going to need plenty of time to cook.
0:18:14 > 0:18:19So in this pan here I'll put some more butter and some more olive oil.
0:18:19 > 0:18:21Shallots going in now?
0:18:21 > 0:18:23Heat it up for a couple of seconds.
0:18:23 > 0:18:28Now, I'll throw in my arborio rice, a little bit of salt, pepper.
0:18:29 > 0:18:32Add a drop of white wine in here, as well.
0:18:32 > 0:18:34Plenty of white wine.
0:18:34 > 0:18:37For the taste there, just to enhance the flavours.
0:18:37 > 0:18:40Now that's reduced, I'll add a little bit of hot water
0:18:40 > 0:18:42at a time so the rice doesn't stop cooking.
0:18:42 > 0:18:46It stays at the same temperature basically all the time.
0:18:46 > 0:18:49One of the top tips for the risotto is always add either hot stock,
0:18:49 > 0:18:51hot broth or hot water to it.
0:18:51 > 0:18:55Don't keep cooling it down with cold, because the rice won't cook properly.
0:18:55 > 0:18:56The bisque's on the go.
0:18:56 > 0:18:59We are going to prep some of the haddock to get the centre bones out.
0:18:59 > 0:19:03Now that's proper smoked haddock, isn't it?
0:19:03 > 0:19:05- It's a nice colour, not dyed. - Definitely.
0:19:05 > 0:19:09It's done five miles down the road. It was done last night.
0:19:09 > 0:19:12Dice this up, not too small cos it won't take long to cook at all.
0:19:12 > 0:19:17That will go in with the peas that I podded this morning.
0:19:17 > 0:19:19Next, we season up the halibut.
0:19:19 > 0:19:22- Bit of salt, pepper, a bit of olive oil.- Ooh.
0:19:22 > 0:19:26- They're like breeze blocks! - Loads of black pepper.
0:19:26 > 0:19:29- You've put the oil on the fish, not in the pan?- Not on the pan, no.
0:19:29 > 0:19:32I was shown that by the executive chef from the Ritz.
0:19:32 > 0:19:35- You never stop learning with cooking, do you?- No.
0:19:35 > 0:19:38Skin-side down first.
0:19:38 > 0:19:42That bisque is looking good. It's getting more and more intense.
0:19:42 > 0:19:43It's getting deeper and deeper.
0:19:43 > 0:19:47Really big. A couple of minutes on that side.
0:19:47 > 0:19:49And basically just leave it under the grill
0:19:49 > 0:19:52and it will cook away slowly, very slowly.
0:19:52 > 0:19:54You're giving that under the grill skin-side?
0:19:54 > 0:19:58Skin-side up to protect the meat on the other side so it doesn't dry out.
0:19:58 > 0:20:01And you're doing that with the langoustine meat, as well.
0:20:01 > 0:20:05Because the langoustines don't take so long to cook. It will cook evenly.
0:20:05 > 0:20:07- It's just a grill on the langoustine?- Very slowly grill it.
0:20:07 > 0:20:09- Brilliant.- What happens next, Chris?
0:20:09 > 0:20:13- A little touch more water in there. - Right.
0:20:14 > 0:20:17- And add the smoked haddock. - There you are, mate.- Thank you.
0:20:20 > 0:20:24The smoked haddock just needs warming through, doesn't it? You could eat it raw.
0:20:24 > 0:20:27Yeah. Just a tiny little bit of cooking it needs.
0:20:27 > 0:20:31It's going to flake apart. It's going to give the rice a strong flavour.
0:20:31 > 0:20:36Is your fish all right? It's sizzling away.
0:20:37 > 0:20:39Just about there.
0:20:39 > 0:20:41I'll add the peas to this.
0:20:43 > 0:20:48Just finish this risotto by adding a little drop of Parmesan in there.
0:20:48 > 0:20:51It's important to say that your Parmesan is just before serving.
0:20:51 > 0:20:54It is, just before otherwise the fat comes out of it
0:20:54 > 0:20:56and it ends up making it all greasy.
0:20:56 > 0:21:00Strain the bisque. Once the foam is ready, it's time to plate up.
0:21:03 > 0:21:04Oh, it smells divine.
0:21:04 > 0:21:07I'm with you, Chris, I'm with you!
0:21:10 > 0:21:12Has that lobster just been poached?
0:21:12 > 0:21:16Just cold water brought to the boil, a couple of minutes, turned off.
0:21:16 > 0:21:20- Is this chervil? Oh, yes.- Ah, yes.
0:21:20 > 0:21:23That does finish it off nicely. Headline your dish for us.
0:21:23 > 0:21:28Grilled fillet of halibut with langoustine tails, smoked haddock pea risotto, lobster bisque.
0:21:28 > 0:21:29It looks lovely.
0:21:29 > 0:21:32It looks great.
0:21:33 > 0:21:36That fish is so full of flavour.
0:21:38 > 0:21:41The langoustines, perfectly cooked.
0:21:41 > 0:21:45The risotto gives it a wonderful smoky flavour on the fish.
0:21:45 > 0:21:50- All very very subtle.- The lobster's nice cos it's sweet.
0:21:50 > 0:21:54- Sweetness counteracts with the smokiness in the risotto.- Very good.
0:21:54 > 0:21:57I think whatever we do, it'll have to be fish, hasn't it?
0:21:59 > 0:22:02It's all very well what we think, but the real judges are the locals
0:22:02 > 0:22:05who will decide whose dish is best.
0:22:05 > 0:22:09You know, that's where Chris got his plate of food, from the sea.
0:22:09 > 0:22:10We should do the same.
0:22:10 > 0:22:14There's one thing he never did though, and that's the king of fish.
0:22:14 > 0:22:17- The salmon!- Let's do a tribute to salmon in all its glory.
0:22:17 > 0:22:21- That's a proper Moray and Speyside on a plate.- Yes.
0:22:21 > 0:22:22Yes!
0:22:29 > 0:22:33The River Spey lays claim to some of the best salmon fishing in the world.
0:22:33 > 0:22:36One of the prime stretches is on Ballindalloch Estate.
0:22:36 > 0:22:39Luckily, we have been invited along to have a go for ourselves.
0:22:39 > 0:22:43- It is absolutely breathtaking, isn't it?- It's gorgeous.
0:22:43 > 0:22:45What a beautiful building.
0:22:45 > 0:22:47This is what I call fishing.
0:22:48 > 0:22:50Good grief.
0:22:50 > 0:22:53I don't think we're dressed proper.
0:22:56 > 0:22:58Welcome to Ballindalloch.
0:22:58 > 0:23:01- Hello.- Lovely to see you. - Thank you for having us.
0:23:01 > 0:23:03Not at all, it's a pleasure.
0:23:03 > 0:23:08- How long have you lived here? - Well, over 450 years.
0:23:08 > 0:23:11- Good grief, you're looking well on it!- Thank you.- Fantastic.
0:23:11 > 0:23:15- What a beautiful house in a beautiful setting.- Gorgeous. - It's fantastic.
0:23:15 > 0:23:19It's had the family living in it since 1465.
0:23:19 > 0:23:23- And I think I'm the 22nd generation to live here of the family.- Wow.
0:23:23 > 0:23:27You have a remarkable stretch of salmon fishing.
0:23:27 > 0:23:31- We hope you're going to catch some salmon, say I.- Madam, should we try?
0:23:31 > 0:23:32Yes, please.
0:23:37 > 0:23:38Oh, wow!
0:23:40 > 0:23:42- Thank you so much. Not at all.- Really.
0:23:42 > 0:23:47Well, we must get going. You've got to catch some fish. I'll get Steve Brand.
0:23:47 > 0:23:51- Hello, Steve.- Pleased to meet you. - Hello, how are you? Nice to see you.
0:23:51 > 0:23:53Let's get you some waders on, shall we?
0:23:53 > 0:23:55- Thanks, Steve.- And get you into the river.
0:23:55 > 0:23:58- It doesn't get any better, does it? - No, no.
0:23:58 > 0:24:01There we are, gents, this is the Junction Pool.
0:24:01 > 0:24:03- Good grief.- Where the two rivers meet.
0:24:03 > 0:24:07- Shall I take one of you to the top of the pool to start with? - Go on, Dave, go on.
0:24:07 > 0:24:09Dave is going to the top of the pool
0:24:09 > 0:24:11because what you do when salmon fishing,
0:24:11 > 0:24:14you fish separately but on the same beat, you see.
0:24:14 > 0:24:15A beat is a stretch of river.
0:24:15 > 0:24:17It's all very exciting.
0:24:17 > 0:24:20We'll show you a single spey to start with.
0:24:20 > 0:24:25The wind's coming upstream, so we'll try to blow the fly above us so we don't catch ourselves.
0:24:25 > 0:24:29- You hold the top of the cork, so use the tip of the rod.- Yep. - Right hand in the centre.
0:24:29 > 0:24:32Keep it right in the centre of your chest all the time.
0:24:32 > 0:24:34You bring the rod tip up, drop it a couple of inches
0:24:34 > 0:24:37as you swing your body around to form the loop.
0:24:37 > 0:24:39- Then you stroke it forward.- Yep.
0:24:39 > 0:24:41Then point the rod at the line all the way around.
0:24:41 > 0:24:45- This is when the fish will take. - Right.- Hand at the top of the rod.
0:24:45 > 0:24:47So it's up, swing it round,
0:24:47 > 0:24:50form your loop and stroke it forward.
0:24:50 > 0:24:52That's it, let it come.
0:24:52 > 0:24:54We just need the skip to fly back.
0:24:54 > 0:24:56Come on, Kingy. You've gotta get in now.
0:24:56 > 0:24:58It's heaven!
0:24:58 > 0:25:01Well, tight lines. I'll go and get the other rod started.
0:25:01 > 0:25:03- Thanks for your help. - You're welcome.
0:25:04 > 0:25:06Swing it round...
0:25:06 > 0:25:08Stroke it forward.
0:25:08 > 0:25:10- Well done. That's good.- Nice.
0:25:12 > 0:25:14I've fished for over 30 years,
0:25:14 > 0:25:16but the Junction Pool on the Spey,
0:25:16 > 0:25:19it's like being given the keys to the sweet shop.
0:25:19 > 0:25:20Y'know, the fish are here.
0:25:20 > 0:25:23It's just up to me whether I can get them out and get my tea.
0:25:23 > 0:25:26This is a fisherman's dream.
0:25:26 > 0:25:29How are you getting on, dude?
0:25:29 > 0:25:32- Have you had any nibbles? - I've had one tug.
0:25:32 > 0:25:33Yeah, so have I.
0:25:33 > 0:25:37Steve, how many fish come out of this river? Cos it's a popular river, isn't it?
0:25:37 > 0:25:42Well, last year the Spey catchment took 11,500 fish...
0:25:42 > 0:25:45- Wow.- ..Of which we put back 72%.
0:25:45 > 0:25:47- Right.- So the spawn for the year after.
0:25:47 > 0:25:50- That's sustainable fishing. - Absolutely, yes.
0:25:50 > 0:25:52What is it about the salmon fly that's different?
0:25:52 > 0:25:55The salmon don't feed when they come into the river system.
0:25:55 > 0:26:00Really they're run by testosterone, and they're losing their body weight as they come up,
0:26:00 > 0:26:03- and the whole body of the animal's changing.- Yes.
0:26:03 > 0:26:04So they get very aggressive.
0:26:04 > 0:26:08- Yeah.- So basically, we're just trying to annoy them
0:26:08 > 0:26:09with this size of fly.
0:26:09 > 0:26:13- They colour up, get very aggressive, and then get ready to spawn.- Yes.
0:26:13 > 0:26:15Is this a good spot, Steve?
0:26:15 > 0:26:18It's a good spot. They usually hold just below us.
0:26:18 > 0:26:21- There's a formation of rocks just in here.- Yeah.
0:26:24 > 0:26:25It's good. Casting well.
0:26:27 > 0:26:30I'm feeling lovely and relaxed. It's great!
0:26:31 > 0:26:32Kingy?
0:26:32 > 0:26:34How are you doing?
0:26:34 > 0:26:37I think they're having the day off, mate!
0:26:37 > 0:26:39Fishing can be so frustrating.
0:26:39 > 0:26:42You wait around for hours, and then all of a sudden...
0:26:42 > 0:26:43This is a big fish.
0:26:43 > 0:26:46Raise him up.
0:26:49 > 0:26:50BLEEP
0:26:53 > 0:26:57- False alarm, gents. I think. - False alarm?! I think I've got him!
0:26:57 > 0:26:58I had the neck and everything!
0:26:58 > 0:27:00Oh, tough luck, mate.
0:27:01 > 0:27:04Come on, come and have a cup of tea and a sandwich. Come on.
0:27:04 > 0:27:05Away, Gandalf.
0:27:06 > 0:27:09Oh, man.
0:27:09 > 0:27:13- Plus, we've got salmon out of packets in these baps.- I know.
0:27:13 > 0:27:15- Great having a dilly, in't it?- Yeah.
0:27:15 > 0:27:18We can eat baps while Steve carries on fishing.
0:27:18 > 0:27:19Steve?
0:27:19 > 0:27:23You wouldn't by any chance happen to have a salmon in the fridge?
0:27:23 > 0:27:26Caught one this morning for you, just in case you didn't catch one.
0:27:26 > 0:27:28I see. Class act.
0:27:28 > 0:27:32To have a salmon from the Spey, like this, to cook. What a privilege.
0:27:32 > 0:27:34There we are.
0:27:34 > 0:27:37- Yes!- A 2.5lb sea trout and a 10lb salmon.
0:27:37 > 0:27:41I'll bag 'em up for you and take 'em off to you for your cooking.
0:27:41 > 0:27:45We didn't catch fish, but it was one of the best days' fishing of our lives. Thank you, Steve.
0:27:45 > 0:27:48- Thanks, mate. Privileged to be here.- Magic!
0:27:52 > 0:27:58We'll cook Steve's magnificent wild salmon and sea trout with a potato galette and puy lentils.
0:27:58 > 0:28:01But there's another export of Moray that's world famous,
0:28:01 > 0:28:05and it's this special flavour that will give our dish the edge against Chris.
0:28:07 > 0:28:12Lossie Seafoods have been specialising in quality smoked salmon for three generations.
0:28:12 > 0:28:15But in the last six years, their business has grown massively.
0:28:15 > 0:28:21Their salmon is in demand all over the world but only available in exclusive international locations -
0:28:21 > 0:28:25the world's best hotels, delis and restaurants. John Cowe is showing us round.
0:28:25 > 0:28:28- Your family's been doing this for a long time.- Yes.
0:28:28 > 0:28:33In those days it was in Lossiemouth, and wild salmon from the River Spey.
0:28:33 > 0:28:37I used to watch my dad and my grandfather before that when I was just so high
0:28:37 > 0:28:39smoking in old-fashioned, traditional kilns,
0:28:39 > 0:28:43and really tall buildings, tar running down the sides.
0:28:43 > 0:28:46- Obviously it gave it the flavour as well.- Yeah.
0:28:46 > 0:28:48That's where I learned my trade.
0:28:48 > 0:28:51What you have here is 4-5kg fish from the Shetland Islands.
0:28:51 > 0:28:56They've been ready filleted, trimmed fillets, so that they're fully trimmed, hand-salted.
0:28:56 > 0:28:59They're left for approximately six to eight hours.
0:28:59 > 0:29:02- That's not very long for curing fish.- It's not very long, no.
0:29:02 > 0:29:06A salmon will only take the salt it actually wants to take.
0:29:06 > 0:29:10- Is the salt there to draw out the water?- It draws out the moisture.
0:29:10 > 0:29:15We lose about 3% in the salting process.
0:29:15 > 0:29:18We lose a further 8% or 9% in the smoking process.
0:29:18 > 0:29:21So what happens once the fish has been cured, John?
0:29:21 > 0:29:25Then we wash the excess salt off, then we leave them to dry naturally
0:29:25 > 0:29:27in the chill for another twelve hours.
0:29:31 > 0:29:33Here is the curing chill.
0:29:33 > 0:29:38We process approximately 1,600 sides per 24 hours.
0:29:38 > 0:29:40- Wow!- In the process,
0:29:40 > 0:29:44although we cure in the old-fashioned, traditional way,
0:29:44 > 0:29:48the smoking is done with modern technology, with computers,
0:29:48 > 0:29:52so that it's got the proper heat, the proper air, the proper flow.
0:29:52 > 0:29:57You need consistency to make sure that every bit of salmon is as good as the last.
0:29:57 > 0:30:00Absolutely, and that's what we try to do here each and every time.
0:30:00 > 0:30:02This is the post-smoke chill.
0:30:02 > 0:30:06Once the salmon have smoked, this is where we hold them.
0:30:06 > 0:30:09We try at all times to leave the fish for at least 24 hours
0:30:09 > 0:30:13before we further process, so the fish can settle and mature.
0:30:13 > 0:30:16If you process the salmon too soon after smoking,
0:30:16 > 0:30:19you'll find the oil pouring out of the fish.
0:30:19 > 0:30:20- It's true.- You don't want that.
0:30:20 > 0:30:26Some packets of cheap smoked salmon you get, they have rivulets of oil around the packet.
0:30:26 > 0:30:29- Yeah, that's because it's been smoked too quickly.- Right.
0:30:29 > 0:30:33Just taking all the excess brown meat away from the fillet -
0:30:33 > 0:30:36any excess skin, excess fat,
0:30:36 > 0:30:40so that what you have there is 100% red meat.
0:30:40 > 0:30:44- About as good as you get, isn't it? - It's as good as you'll get. - Fabulous.
0:30:45 > 0:30:49What she's doing here is spraying the packs of salmon
0:30:49 > 0:30:51with Glenfarclas 12-year-old whisky.
0:30:51 > 0:30:55- You spray the salmon so it marinates in the packet.- Yes.
0:30:55 > 0:30:59- If you open the packet, that's the smell of Scotland.- That's right. The best.- Wonderful.
0:30:59 > 0:31:02- I want to taste it.- Please!
0:31:02 > 0:31:04What's that?
0:31:04 > 0:31:07This is the one you saw being made in the factory.
0:31:07 > 0:31:10This is fillet royale, cut in tsar style.
0:31:10 > 0:31:12How posh is that?
0:31:12 > 0:31:14Absolutely gorgeous.
0:31:14 > 0:31:18Fills your mouth with that creaminess that you only get from really brilliant salmon.
0:31:18 > 0:31:21- Very smooth taste.- Smooth. Mmm.
0:31:21 > 0:31:25Is it right that you should only have smoked salmon at room temperature,
0:31:25 > 0:31:27never straight from the fridge?
0:31:27 > 0:31:32- It should be at room temperature. - What have we got here?- This is our caviar quality blue label.
0:31:32 > 0:31:34That definitely has a better texture.
0:31:34 > 0:31:36That is fantastic smoked salmon.
0:31:36 > 0:31:40I love the fact that it's a global product,
0:31:40 > 0:31:43and it's taking on the best in the world and winning.
0:31:46 > 0:31:49We're going to do a wild Spey salmon
0:31:49 > 0:31:52dressed with citrus and fine herbs, served on a bed of lentils...
0:31:52 > 0:31:56And honey-roasted sea trout, served on a potato galette.
0:31:56 > 0:31:58A smoked salmon Scotch quail's egg.
0:31:58 > 0:32:01And the finest smoked salmon money can buy, served with a micro salad.
0:32:01 > 0:32:06But will the local diners think our dish is good enough to beat Chris's in the blind tasting?
0:32:06 > 0:32:09More like your halibut.
0:32:09 > 0:32:12- That was amazing fish. This is an amazing fish too.- Bit small.
0:32:12 > 0:32:14Bit small?!
0:32:14 > 0:32:18It's massive, that, dude! Listen, up north we'd call that Moby Dick.
0:32:18 > 0:32:20- It's huge.- Let's get the meat off.
0:32:22 > 0:32:24Oh, yes.
0:32:24 > 0:32:26Oh, look at that, man.
0:32:26 > 0:32:28- It's beautiful, isn't it?- Yeah.
0:32:28 > 0:32:30Imagine where this creature's been.
0:32:30 > 0:32:32- I can't resist.- Thousands of miles.
0:32:34 > 0:32:36- Unreal.- Unreal.
0:32:36 > 0:32:37Will you pin bone that for us?
0:32:37 > 0:32:40- No worries.- Then we'll just get four nice parts off there.
0:32:40 > 0:32:45What happens is when you cut the fillets, you get...
0:32:45 > 0:32:48little bones in them, like that. That's what you don't want to eat.
0:32:48 > 0:32:50We're going to do this honey roast.
0:32:50 > 0:32:53But really, got to be so delicate.
0:32:53 > 0:32:58- They're as rare as hens' teeth, wild sea trout.- Definitely.
0:32:58 > 0:33:00- Look at the colour of that sea trout.- Oh, wow.
0:33:02 > 0:33:04Oh, as foodstuff goes, it's heaven.
0:33:04 > 0:33:10Skin the fish. Just take the skin there, hold it with the knife flat and slide it down.
0:33:10 > 0:33:14As you see, I want to leave as little flesh on the skin as I can.
0:33:15 > 0:33:16There we go.
0:33:18 > 0:33:20I'll see if this works.
0:33:24 > 0:33:27- Are you frightened yet?- No!
0:33:27 > 0:33:29That's a nice one.
0:33:29 > 0:33:32Shall I go and wash these? You have a wipe down.
0:33:33 > 0:33:36Just gently, and dry them.
0:33:36 > 0:33:41I'm going to get the lentils on. We've got about 750ml of water.
0:33:41 > 0:33:47They'll be on for about ten minutes, just to let the lentils go slightly soft.
0:33:47 > 0:33:51We're doing the wild salmon, it's like a herb and citrus crust.
0:33:51 > 0:33:55It needs to be marinated in that for about 20 minutes, but very delicately.
0:33:55 > 0:33:59I've got three herbs going on here, parsley, chives and tarragon,
0:33:59 > 0:34:02and the zest of about half a lemon.
0:34:02 > 0:34:06- Really pungent.- Squeeze of lemon juice, about a teaspoon.
0:34:06 > 0:34:09Teaspoon of sugar. Glug of olive oil.
0:34:09 > 0:34:12Lastly, some salt and pepper.
0:34:12 > 0:34:15- I'll get them quails' eggs on.- Yep.
0:34:15 > 0:34:19I've put some nicks on the back of the salmon. That's to stop it curling up.
0:34:19 > 0:34:21It's also so that the herbs can penetrate the skin.
0:34:21 > 0:34:24Put a bit on there like that.
0:34:24 > 0:34:25Just rub it in.
0:34:25 > 0:34:30We leave those to marinate now for 20 minutes or so. How are you getting on with the eggs?
0:34:30 > 0:34:33Just put them in now.
0:34:33 > 0:34:37We want the Scotch eggs to be just slightly soft on the inside.
0:34:37 > 0:34:41Exactly two minutes, bang, straight into ice cold water.
0:34:41 > 0:34:43That's what we need, to stop them cooking.
0:34:43 > 0:34:47OK. That's the lentils, 15 minutes, halfway through cooking.
0:34:47 > 0:34:51What we're going to add is the carrot, the onion,
0:34:51 > 0:34:54the celery,
0:34:54 > 0:34:57and sprigs of thyme and some garlic.
0:34:57 > 0:34:59And then give it a stir.
0:34:59 > 0:35:03- Let it go another 15 minutes, and we should be there.- Brill.
0:35:03 > 0:35:07This is the outer casing for the Scotch egg.
0:35:07 > 0:35:11Kingy's got the quail's egg, which has been softly boiled, he'll have to peel.
0:35:11 > 0:35:14Smoked salmon's gone in there. Some breadcrumbs.
0:35:14 > 0:35:17This is a shallot that's been cooked a bit.
0:35:17 > 0:35:22We want an egg yolk in this, cos it's going to help bind it all together.
0:35:22 > 0:35:25About a teaspoon of lemon juice, not a lot.
0:35:25 > 0:35:29I've got some chervil, some dill, some chives
0:35:29 > 0:35:31and some parsley, all good herbs that go with salmon.
0:35:31 > 0:35:35This is time-consuming, peeling a soft quail's egg.
0:35:35 > 0:35:38Take that over and just blitz it down.
0:35:41 > 0:35:45Look at that, reduced to atoms in an instant. That's just the job.
0:35:50 > 0:35:52Look at that.
0:35:52 > 0:35:56We're quiet this end, dude, cos it's concentration time.
0:35:56 > 0:35:58- How many have you got out?- Three.
0:35:58 > 0:36:01- We need six.- I know. - It's going all right, then.
0:36:01 > 0:36:03Nowt wrong with them.
0:36:03 > 0:36:06I reckon if I bring that up carefully,
0:36:06 > 0:36:09roll it up,
0:36:09 > 0:36:13I can make a lovely... Look at that, a smoked salmon duvet.
0:36:13 > 0:36:16- Lush, man.- You'll have these on the menu before long.
0:36:16 > 0:36:18As long as you make them for me.
0:36:20 > 0:36:23I've got the galette potatoes to do now, man.
0:36:23 > 0:36:26I wondered why you were relaxing. And now for the mandolin.
0:36:26 > 0:36:29Want to get that perfect round out of that potato.
0:36:29 > 0:36:34Go, Kingy. What about that? That's about the right size, isn't it?
0:36:34 > 0:36:37It's mint. Keep them coming.
0:36:37 > 0:36:40- Are we in a state of happy readiness?- We are.
0:36:40 > 0:36:43Cover it with that, so they don't crisp off.
0:36:43 > 0:36:46Put that in the oven, 180, for about 25 minutes
0:36:46 > 0:36:48until they're crispy and golden.
0:36:48 > 0:36:50Last thing to do is to make the honey dressing
0:36:50 > 0:36:53for the honey roast sea trout. So we've got some honey.
0:36:53 > 0:36:56Oh, yes.
0:36:56 > 0:36:58That's some chopped chives.
0:36:58 > 0:37:01Tablespoon of balsamic vinegar goes in there.
0:37:01 > 0:37:05And the zest of half a lime.
0:37:05 > 0:37:09That's the honey glaze for the honey roasted sea trout.
0:37:09 > 0:37:11Scotch eggs need finishing.
0:37:11 > 0:37:14They need dipping in flour, egg, rolling in sesame seeds.
0:37:14 > 0:37:18Roll it in the flour. Roll it in Mr Egg.
0:37:18 > 0:37:21And toss it in the sesame seeds.
0:37:21 > 0:37:25Why do you use sesame seeds instead of maybe oats, or...?
0:37:25 > 0:37:26Because I like sesame seeds.
0:37:26 > 0:37:29When they fry they toast. It'll be nice with the salmon.
0:37:29 > 0:37:32Stick 'em back in the fridge for a bit, just to firm up.
0:37:32 > 0:37:36At this point, we can get this ready for the oven too.
0:37:36 > 0:37:39What we do with this is paint the sea trout on both sides
0:37:39 > 0:37:41with the honey and citrus.
0:37:41 > 0:37:44- I reckon this honey's going to stick to that.- You know what we need?
0:37:45 > 0:37:48- He's brilliant!- He's good, isn't he?
0:37:48 > 0:37:50Good lad. I've always liked him.
0:37:50 > 0:37:54- I don't care what everybody else says about him, I like him. - He's brilliant.
0:37:54 > 0:37:58- There's heat in the pan. - Mr Fish goes in flesh side down.
0:37:58 > 0:38:01Healthy sizzle.
0:38:01 > 0:38:06Right, now the secret now is not to touch it until it's caramelised slightly,
0:38:06 > 0:38:09so you're not going to tear the meat as we turn it over.
0:38:09 > 0:38:14Because we slashed the skin, note it's not going curly.
0:38:14 > 0:38:16It's staying flat.
0:38:16 > 0:38:20Now we simply place the fish in the bottom of the oven with the galettes.
0:38:20 > 0:38:22And Mr Fish
0:38:22 > 0:38:26will just sizzle away nicely, not too much. Look at that.
0:38:26 > 0:38:28It looks just like a recipe book, doesn't it?
0:38:28 > 0:38:33- I'm nervous about these eggs. - You're not the only one.- Ready?
0:38:33 > 0:38:37Put this under, Dave. These can be cooking.
0:38:37 > 0:38:40Meanwhile, we'll slice the fillet.
0:38:40 > 0:38:42It's a different cut to regular salmon.
0:38:42 > 0:38:44How are the Scotch eggs, Kingy?
0:38:44 > 0:38:47- They're coming out. - They look bonza.
0:38:47 > 0:38:49That's done, isn't it? Lovely.
0:38:49 > 0:38:52- And they're done-did too. - They're done-did?
0:38:55 > 0:38:56Salad dressing's dead easy.
0:38:56 > 0:38:59Lemon juice, rapeseed oil.
0:38:59 > 0:39:01Look at that.
0:39:01 > 0:39:06That's super-duper, canary yellow salad dressing.
0:39:06 > 0:39:07Little bit of micro salad here.
0:39:07 > 0:39:12You put this on the top, and people think you smell of roses.
0:39:15 > 0:39:17Ah-ha-ha!
0:39:17 > 0:39:20They're hot, them. Potato galette.
0:39:22 > 0:39:25- Look at that. Holy moly. - I'm going to halve the Scotch eggs.
0:39:28 > 0:39:30Look at that!
0:39:30 > 0:39:31Bloomin' heck. I've dropped one.
0:39:31 > 0:39:33Go slowly with it.
0:39:35 > 0:39:37Yes. That one.
0:39:39 > 0:39:41Now, drizzle of this.
0:39:43 > 0:39:45Twist of black pepper on the salmon.
0:39:45 > 0:39:47That is our tribute to Moray.
0:39:47 > 0:39:49We have a wild Speyside salmon,
0:39:49 > 0:39:52with a citrus and herb crust on a bed of lentils...
0:39:52 > 0:39:56With a honey grilled sea trout served on a galette potato...
0:39:56 > 0:39:59And a smoked salmon Scotch quail's egg...
0:39:59 > 0:40:04And the finest, finest tsar cut smoked salmon you can buy.
0:40:04 > 0:40:06What do you reckon, chef? Get stuck in.
0:40:09 > 0:40:12Scotch egg.
0:40:12 > 0:40:14- Very nice.- Very nice?
0:40:14 > 0:40:19Try the sea trout and the potato galette, a marriage made in heaven.
0:40:22 > 0:40:24Very nice.
0:40:24 > 0:40:26It's all we're going to get out of him, isn't it?
0:40:26 > 0:40:30The wild salmon with the herbs, the citrus and the lentils.
0:40:30 > 0:40:33Really good, aye. I said I'd change it.
0:40:33 > 0:40:37Saved by a sentence.
0:40:37 > 0:40:41I like the egg better. The egg's magic.
0:40:41 > 0:40:43It's the moment of truth.
0:40:43 > 0:40:48The diners will taste both dishes, but without any idea of who cooked which.
0:40:48 > 0:40:51First up, is Chris's grilled fillet of halibut and langoustine tails,
0:40:51 > 0:40:54with smoked haddock risotto and a lobster foam.
0:40:54 > 0:40:56Melts in your mouth. It's beautiful.
0:40:56 > 0:40:59I think the risotto is very nicely cooked.
0:40:59 > 0:41:02You just wanted to tuck right in and finish the whole plate.
0:41:02 > 0:41:06You could taste the sea, almost, through the whole dish.
0:41:06 > 0:41:09I have to say, I thought the fish had been a bit overcooked.
0:41:09 > 0:41:12The halibut was beautiful, had a very delicate flavour to it.
0:41:12 > 0:41:16I thought it was moist. For me, scrumptious.
0:41:16 > 0:41:19I thought the langoustines looked better than they tasted.
0:41:19 > 0:41:21Particularly liked the sauce.
0:41:21 > 0:41:24It was very intense, absolutely beautiful.
0:41:24 > 0:41:27The only thing maybe I would have done differently
0:41:27 > 0:41:30would be to put something with a bit of crunch on the plate.
0:41:30 > 0:41:35'That proved very popular. Time to find out how our dish stands up'.
0:41:39 > 0:41:42- Delicious. - Presentation was just fabulous.
0:41:42 > 0:41:46The colours, just everything on the plate was, "Come eat me".
0:41:46 > 0:41:50As it went on the table, our jaws all dropped. It looked spectacular.
0:41:50 > 0:41:54I think probably the flavours did get a bit confused.
0:41:54 > 0:41:56For me, there were too many things on the plate.
0:41:56 > 0:42:00I've never had quail Scotch egg.
0:42:00 > 0:42:02That was amazing.
0:42:02 > 0:42:05I wish there was a whole plate of them. They were fantastic.
0:42:05 > 0:42:09I am a sucker for smoked salmon, and that was excellent smoked salmon.
0:42:09 > 0:42:14Maybe the potato galette underneath was a bit unnecessary with the lentils.
0:42:14 > 0:42:19We've got all these lovely things on our doorstep, and we're very lucky.
0:42:25 > 0:42:28Thank you for coming. We've had a wonderful time here.
0:42:28 > 0:42:32The motorcycling here is just heaven, isn't it?
0:42:32 > 0:42:35I absolutely love it. It's very close to both of our hearts.
0:42:35 > 0:42:38It is. The food, the people, the country, you can't whack it.
0:42:38 > 0:42:40This man's no exception.
0:42:41 > 0:42:48Right. Could I have a clear show of hands, please, for the halibut?
0:42:49 > 0:42:50One, two.
0:42:50 > 0:42:52Thank you very much. The salmon.
0:42:52 > 0:42:58One, two, three, four, five, six, seven. Thank you very much indeed.
0:42:58 > 0:43:02The halibut was Chris's, and the salmon was David and I's.
0:43:02 > 0:43:04Thank you very much.
0:43:06 > 0:43:10Lastly, all that remains is to thank Chris for having us in the restaurant.
0:43:10 > 0:43:11Thank you very much.
0:43:11 > 0:43:14- We've had a great time. - Thanks, mate.
0:43:14 > 0:43:20- And thank you to Moray for giving us such a wonderful time.- Top drawer.
0:43:20 > 0:43:21Thanks very much.
0:43:21 > 0:43:25'Steve's sea trout and wild salmon were a winning combination.
0:43:25 > 0:43:27'Thank goodness he managed to catch them for us.'
0:43:27 > 0:43:31Moray has so much stunning food, incredible countryside
0:43:31 > 0:43:35and welcoming people, it's definitely worth the journey.
0:43:41 > 0:43:44Subtitles by Red Bee Media Ltd
0:43:44 > 0:43:48E-mail subtitling@bbc.co.uk