Gordon Ramsay expertly demonstrates fish filleting but, in a surprising turn, accidentally breaks a knife in the process.
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Now time for the main course which is Brill poach and red wine served with crushed salc finished with a touch of cream and roasted salfy table’s going now up people don’t actually think about cooking a white fish in a red wine but it actually tastes amazing and it looks
Fantastic when you cut into it real razor sharp knife fill it nice long slices that’s the first one off up Brill bones and turbet bones are the most sought after in any kitchen that will make the most perfect fish top skin and just pull this little bit here is called the
Skirt that’s lovely inside a fish pie it really is delicious season both sides Red Wine Time bile Leaf garlic salt pepper and olive oil Poach the sauce shots um it’s a bit of a sort of cooks thing really because onions are far too strong a shalot it’s quite mellow butter and get some real nice color on there want this nice real nut brown flavor on the [Applause] [Applause] sugar really starts to caramelize those shots beautiful shine on there raspberry vinegar in and it just sort of wakes everything up a little bit add poaching wine reduce 50 g of butter shake it into the sauce fish SCE onto the plate brille the red wine sauce
Done now when you’re fting a fish use a very flexible sharp knife because let the knife do the work and a brew like this actually comes with his own instructions cuz all you have to do is follow the lines so we start from the head and come in cut around the
Head and then just one clean sweep down that line and just go all the way down to the tail and look what happens the knife actually Cuts away the filp and then lay the filp back on top of the grill and just follow the knife all the way through that’s the first
Fill it off literally two sweeps every every drawer should have these four very simple straightforward knives the fil knife that does the work for you that’s a flexible blade that bends round the bone on the fish and doesn’t allow it oh me okay I ow [ __ ] I’ve just stabbed
Danny um have we got a plaster Neil I owe your knife okay to together with a Brill we’re serving two vegetables you may not have cooked with for crushed CC B together with some cream and then some roasted salsify salsifi tastes like a cross between aroke and turnip don’t overcook
It as it adds great texture to the dish I add it to onions sated in oil a knob of butter Browns them nicely and finishes off the flavor that’s the larac is a very versatile vegetable great as a puree even great in soups and you can actually eat it raw oh