what are you going to do for us this
afternoon chef I was only two dishes
today I’m going to make a seafood burger
that’s actually both these dresses
actually a bow from from my new book may
finale’s fish kitchen and these are
quickly quite simple dishes ones in the
whole books about techniques so it runs
through from raw to sows to pickle all
the way through to barbecue which is the
burger and to deep fry which is going to
be the pollock we’re going to do so the
burger is a seafood burger it’s going to
be some Pollack which we got here of
some choice and cod Phillip some prawns
and some crabmeat I mean make them
wasabi mayonnaise I am got some pickled
onions and some char grill let it that’s
going to be the burger and then the
crispy Pollock is a nice light tempura
batter but you marinate the Pollock
first Pollock’s when the fish that
really needs some help it’s not you know
a lot of people go on about eating
Pollock this ain’t sustainability
reasons a reason probably why we didn’t
eat as much of it before is because it
is actually quite bland so what i do is
i marinate it with some lime juice
coriander and a little bit of paprika
and then we make it a take on a tempura
batter and a really nice correct carrot
salad as well as go with that and kit
gonna do Kim is a come see you man yeah
Kim Kim’s gonna do the barbecue so he’s
on a green egg over there and get Kim’s
actually the hero of all this he
actually gets all the old all the stuff
prepped for us out the back so he’s on
stage this time so brother came
everybody okay so i’m going to start off
with the with the burger mix now one of
the things I really don’t like about
burgers in general and I know some
people in the audience my about it
before is the rawness of the onions so
what I do with these you know Sherlock’s
and you can use onions if you want is
we’re just going to cook them off and
you need to cook them off just sweat
them off now just take away that rawness
which wouldn’t be very nice well I don’t
think it’s very nice with a meat burger
but I don’t but I also think it’s
definitely not nice with a fish
and and all you need to do is very
quickly dice out the Sherlock mind your
fingers okay we only need one sh a lot
for this and then we got a little bit
garlic as well again I do exactly the
same thing with a garlic I just do nice
little slices down a little sort of
across and then straight through okay
now what I like about cooking yeah well
I like cooking in general the favorite
part of me is actually where you can
make up your own stuff I’ve always been
one of these people as to tamper with
things and you could get told off a lot
when I was younger about tampering with
stuff but with my recipes you can take
them out how you want to so it doesn’t
have to be Sherlock seen any ghosts
which lots in there if you don’t want to
you don’t use to use green chilies you
have to use garlic so but this is the
way I like to do it and but the basic
recipe will always work so you could put
yo red chilies in there you could put
some extra herbs in there if you want it
and I’m just going to this is the way I
like to do it what we’re gonna do is
just turn this on that’s it lovely
stoves aren’t they they are absolutely
fantastic the only thing we do have to
watch out because we’re outdoors because
we’ve got LPG here sometimes when the
wind blows in we have to keep an eye
because it does blow out occasion I so
but we’ll we’ll keep an eye on that
Nathan alright so you don’t need too
much oil in the pan and why don’t we if
we’re gonna put that in there I’m just
gonna soften it off okay it doesn’t have
to be a roaring hot pan it just needs to
be a warm pan that gets that sort of a
softened off a bit more oil in there as
well now when you’re making a fish
burger the actual proteins of the
whitefish sort of if you leave them for
half an hour in the fridge actually sort
of firm together okay so you don’t need
to put you might think you’ll need to
put egg a bit of egg or a bit of bread
crumbs that you don’t need to do that
all you need to do is just give it a bit
of time okay so just going to cut this
fish up into sort of some smaller pieces
just so when you blend it it’s easier to
actually blend it and what you also
reason why you would cut it up small as
well is yeah the more you blend it the
hotter the actual mix will get in the
blender and you don’t want with fish
it’s sort of 40 sort of 30 to 40 degrees
it starts to cook so taller the better
if you’re doing a large batch of this if
you wanted to make I know 40 burgers or
sank you having a party you wanna almost
you want to eat you want to kill the
fish down to the point that it’s almost
frozen so it’s still you know when it
starts to sort of get firm from being in
the freezer and then blend it down
that’s just a little tip so just sweat
them down I’m going to take this over to
the blender alright and also I got here
as well let’s get that so literally
that’s all you need to do the slop a
snack that’s enough feat would leave
that imagine that’s going into the
fridge there’s something there it’s
already been done alright you just call
that down the reason why you’d call it
down you don’t want to be putting hot
sure lots and stuff into that into the
cold fish okay so we got here as well as
some prawns these are nicer so a tiger
prawn if you what you want to do with
them make sure you read the labels when
you’re buying prawns and these have been
deveined as well so we’ve taken the
little sort of vein as it runs down the
back off
we’re going to cut them up as well the
reason why i put these separately
because the actual fish flesh is going
to be the softest sort of like the finer
part of the burger and then I want
chunks of prawn through it okay I don’t
want the printer so I want to be able to
see the prawn in the burger and then we
got some yeah mr. Hicks it’s not your
recipe you’ll get your be on your menu
soon though I thought I recognized that
voice hey good you’re right alright so
into the blender go the prawns just
pulse them for just for about five
seconds
just so you can still see the actual
prawn in there when that cooks the
problems obviously a lot of pink in your
source all you know he’s a bit Chevy but
it looks pretty looks pretty pretty just
six foot five person with 21 stone be
something about pretty anything so right
so got some white crab meat in there as
well and that just literally needs to be
going through there like that you notice
I’ve not put any seasoning in there yet
I don’t use pepper with this because
I’ve got the heat from the chili that’s
going to go in there so we’re just gonna
put a little bit of salt now what the
salt does when I was talking about
before about not having to put any egg
or anything in there or break crumbs to
firm it up the salt actually starts to
cure the fish and by curing the fish it
firms up therefore doesn’t fall apart
when you cook it ok now we’ll transfer
this into a bowl this stage it doesn’t
look the most beautiful thing in the
world but trust me it’s gone on the over
there on the barbecue it’s going to be
lovely so get rid of that all right what
got here is some of the actual
Sherlock’s in the chili mixture that’s
actually just cooled down so you can see
you can put anything in there you want
so I’ll just chose the poop but ash lots
garlic and the Chilean ever you can put
you know whatever you want now this
stage what we do is you just give it a
bit of a mix you probably see that on
the camera there that it’s all coming
together can you see how it’s holding
there that’s it now what we do is now a
nice clean hand just going to take some
of the mix
paired together okay the form your fish
burger okay all right
and what we’ll do now is a bit of blue p
betta magic you’ll suddenly ever made
earlier seems to be a bit redder that’s
probably where the prawns okay now i’m
going to take you take these ones and
start cooking knows they’re going to
take about four minutes to cook they
won’t take too long because the fish
cooks so quickly alright why is cooking
them I’m going to make some some
mayonnaise now the idea of this
mayonnaise you haven’t made mayonnaise
before its egg yolks vinegar but you can
use lemon juice as well if you want to
anything acidic so any type of vinegar
any time of citrus juice give a bit of a
with you put mustard in there as well if
you want but because i’m using this
wasabi just going to go in there boom
this is my this is in place of my
mustard ok so i like a good kick with my
wasabi mayonnaise now will you go movies
when you’re making mayonnaise everything
you put in into the mayonnaise dilutes
in flavor so where you might think well
that’s a lot of wasabi I’ll just put in
there the actual oil will take away it’s
almost like it by magic it takes a
flavor wave what it is is the fat the
fat content in there actually sort of
coats your um your taste buds and then
leaves you with here it actually then
dilutes the flavors so slowly pour in
hyrum oil I’m using a light rapeseed oil
here um it’s not really a place for
olive oil this this dish is more sort of
Japanese Ian style I suppose because
obviously the seafood in the wasabi and
they wouldn’t usually use olive oil in
Japan or in Asian food so using just a
rapeseed also like a neutral flavor not
looking for the oil to give it any
flavor I just want the wasabi to give it
a good kick
oh it’s quite fun making your own
mayonnaise yeah you can buy a shockball
mayonnaise good quality one then just
put some wasabi in it if you want to
save some time do something like this is
quite good fun just make sure you use it
on the day that you actually make it
though you’ll see using raw eggs and
stuff so just to be safe then you see it
starting to thicken up they’re doing
things with one hand like this is
because when i first started cooking in
my first restaurant called the black pig
i was 25 when i opened it and I had
nobody else in the kitchens and I was I
get used to use it doing a lot of things
with no help so there’s no excuse at
home you know whatever got doing this
all right so we’re looking for is sort
of a sort of mayonnaise consistency now
that’s going to need a touch of salt
again I’m not going to pay any pepper in
there it’s got that sort of wasabi kick
from it the chili that’s in the burger
as well we don’t doesn’t necessarily
need pepper if you like pepper you can
put pepper in it yourself ok so the
mayonnaise ready yeah so what I’ve done
I thought that I’ve done everything for
the burger now that I can do so what I’m
getting on with here is making a pickle
this is my basic pickle when I pickle
pretty much everything I do in my
restaurant with this basic recipe so you
take any alcohol it can be red wine
white wine cider anything you want you
one part of that so say one cup one cup
of wine one cup of the vinegar of your
choice so side of any red wine white
wine vinegar water and sugar equal
quantities bring that to the boil and
that’s my basic pickling liquor that i
use for everything i do what we’re doing
here is carrots and so I’m gonna do is
up we’ll bring that all to the boil and
I put a pinch of sugar in there as well
that was all white wine okay we’re going
to just cut these carrots just be
careful and what I’m looking for is to
make a nice sort of
fine slice the carrot now the same thing
again applies if you want to do a basic
sort of quick pickle like this you can
use anything root vegetables for me work
the best because they got that sort of
texture that sort of lends itself if
you’re going to put anything green and
the chlorophyll the heat from the actual
pickle will actually you’ll lose the
color and but it will still work in the
same way so we’re going to do is we’re
just going to take some of these carrots
sensible little piles because you don’t
want to cut yourself and then cut
straight through now I’m being a bit
Chevy and making this is what we call it
a julienne but you don’t need to do this
thin strips it’s probably better way to
explain it and you can just leave them
like that if you want to yeah they look
nice that as well I think in the in the
book I’ve actually used baby like sort
of young carrots and just slice them but
these are quite these are saw lights or
a donkey size carrots so we’re going to
cut them up a bit but says this is the
good thing to have in your store
cupboard just to have you know you’ve
got if you’ve gotten a lot money or
you’re growing a few things you don’t
want to do them pickle it chutneys
pickles that’s a great great thing to do
and it’s very very straightforward to do
as well so just going to take the
carrots put them into a small bowl I get
rid of their minds as well and then what
we do is bring this up to the boil when
it comes to the ball and you just pour
it over okay now while we’re waiting for
that to boil you’re going to get the
marinade basically for the fish to go in
the Pollock so we’ve got some smoked
paprika this is the I think this is the
sweeter variety of that a little bit of
chopped coriander and some lime zest now
it was than if you’ve seen these micro
playing graters the very fine ones
they’re perfect for this because they
actually they’re not the actual texture
is edible so I
okay and then we got a little bit of
green chili in there that we’re going to
put in there as well just hard for that
okay then we’re going to get some the
fish there’s that
okay so we got side of Pollock here it’s
just when the cat-lair into nice little
chunks that’s important when you’re deep
frying fish is to make sure all the
pieces of fish are roughly the same size
basically you want them to cook the same
size you cooking things in batter is
essentially like and it’s not the health
most healthiest way it’s a really really
good way of cooking fish because he
actually steams in its little jacket of
batter and that’s the nice way yo Steven
seen fish is a really really good thing
to do I know that’s what happens when
it’s in that they were in the crispy
batter so you’re going to cut the middle
what I’ve done there was just cut the
middle line out so it’s got almost like
a bloodline it’s not very attractive
when it comes off but I wouldn’t chuckle
that fish away that I just go straight
into a stock now back to the pickles
let’s come to the boil okay and then
it’s simple as that she’s pour it
straight over the carrots now in an
ideal world I let that cool down but you
like I get well bore with listening to
me so we’re gonna in a minute we’ll just
let that cool a little bit but you’ll
get the gist but all you need to do is
you’ve got a kill in a jar at home just
put that in there let it cool down when
it’s this cold put the lid on put it in
your ladder or song way cool it’ll be
fine you’ll be fine sit there for months
no no problem at all okay so I’m going
to cut the sir Pollock up into nice
chunks that way to maybe two centimeter
by two centimeter chunks of polyp do you
tell us how you how you met Valentine in
the first place Valentine that’s very
that maybe six years ago and actually
mr. Hicks was there as well he’s out of
the fact he went on a truffle trip in
Italy and sounds very high recall is
that loads of judge the truffle trip so
white hot white truffle hunting for a
weekend all I can say is that the whole
long weekend it’s probably spent truffle
hunting for about half an hour the rest
of it was spent in vineyards trying
tasting wine so now what I’ve done there
it’s just marinating the Pollock now you
could leave that up to about an hour
don’t leave it any longer than that
you’ll get too strong
but what that’s going to do just make
that fish the Pollock fish more exciting
you know it’s something is quite bland
and then flavors or just give it a bit
of well I’m waiting for that gonna make
those are doing I think we’ve got some
quite cold winds blowing in here so I’ve
just turned that up a little bit just
take a look it’s about 165 at the moment
yeah and what I need some we’re gonna do
on the barbecue as well I’m gonna change
this chopping board got a spare chopping
board there James just grab another one
for your show yeah sure I don’t want to
use that again everyone will be watching
me out that he had fish on that board
then he’s cut the lettuce on it I’m
gonna be in trouble when I so we’re
going to make the batter here so what
I’ve got is cool flower okay again nice
simple recipe to remember equal
quantities of cool flower and playing
flour and then what we do is we get some
soda water should be in here yep perfect
thanks James lovely and what it is yet
get the ice cold and what it does he
keeps it alive so if you wanted to make
this at home and do like a trip dinner
party you can get it ready but keep the
actual batter over over some ice and it
will keep it cold seems to me don’t know
why and I think you got Ashley palm
what’s on a timer on you that’s right
duck yeah he’ll be able to explain to
you why the bubbles girl and I don’t
know yeah either the executive of the
fatback see exactly what’s happening
there but yeah just keep it do it at the
last minute but if you want to do in
advance just just keep it over a bowl of
ice now what you’re looking for as well
is the batter to be not too thick but
not too thin and if there’s a few lumps
of corn flour flour in there actually I
could don’t don’t mind out thinking it’s
all right they’ll cook anyway
right since the batter ready let’s get
rid of that now as I was saying before a
nice clean ball we’ve got some baby gems
here I’m gonna ask in our master on the
barbecue over there it’s just just a
child grill these these gems just taking
the root off but not too much so they
all hold it hold together okay I pass
them over where’s that little plate gone
haha the very thing so look we’re pretty
much almost on time now so that’s a 180
yelling study so pretty much ready to go
i think yeah so long ago do is just
finish off these these burgers I’ll make
a couple I think and then we need to
just fry off this as well how we doing
over there with a place cool okay so
take your Pollock be careful you say you
have a slip-up within words here he
likely not listening to me now now the
Pollock now into the fryer just be
careful when you’re dropping stuff into
a fryer obviously very very hot
I love this idea of barbecuing
vegetables that’s brilliant how long
have you been into that yeah now it’s
really nice for you to do me especially
lettuce lettuce as always I quite like
cook lettuce and miss not sort of thing
you think about doing that sir he works
really well especially them sort of
little gem lettuces they got love such a
lovely sort of sort of nutty note to
them it works really well with that char
so yeah we’re big fans of sort of firm
char grilled vegetables in general but
the lettuces are really good so we’re
going to Chris that up they won’t take
long if I can excuse me cameraman thank
you actually get the spoon the carrots
now have been soaking and pickling so
they’re going to go they create their
own dressing so you don’t need to make a
set of dress and you got the vinegar
from that some shallots some spring
onions in there some coriander a little
bit more lime zest goes in there as well
let’s move them out the white ok thank
you and then what we do is I take this
fish out when it’s nice and crispy so
with a tempura batter you’re not looking
for it to be golden like a you know like
a fish and chip shop batter you’re
looking for it to be nice and crispy
because there’s no sugar in there or
anything or honey or anything like that
would make it go crispy or beer or
frylock a beer batter it’s just going to
be nice and white like that as soon as
he comes out the fryer which little bit
of sea salt over the top like that okay
and then what we’ll do is we’ll say when
these plates schmick’s up this salad
we’ve got a little bit of like extra
virgin rapeseed oil there
and this is one of the dishes you’ll
find a my fish kitchen import Isaac it’s
very very popular this salad it seems
very simple but coriander and the spring
onions the lime and everything works so
well together in that pickled and then
crispy Pollack on top like that making
fish that you might think boring unborn
and these are my favorite bits when I
was a kid you always ask from
scratchings in the inner in the fish and
chip shop agar scratchings never use the
charges for that so that’s the first
dish crispy Pollack with a carrot sweet
vinegar dressing and how does that look
ladies and gents and then what I’ll do
is now is just build this burger so we
got some of this wasabi mayonnaise or
put on the bottom a little bit of this
child lettuce
I got some of these pickled onions out
of people before these onions would be
done exactly the same way as them
carrots okay very easy to do fish burger
have a little a banyan on their touch
more mayonnaise Oh who’s feeling hungry
everybody oh if you get this in your
mouth I’ll be very impressed we should I
like a challenge oh that’s brilliant and
there you go so this is my seafood
burger let’s get a little plate over
there thank you need em out of weight
now George coming up now that is a
burger and a half that’s my seafood
burger wasabi mayonnaise and child
related I’ll buy that ladies and gents
lovely
afternoon chef I was only two dishes
today I’m going to make a seafood burger
that’s actually both these dresses
actually a bow from from my new book may
finale’s fish kitchen and these are
quickly quite simple dishes ones in the
whole books about techniques so it runs
through from raw to sows to pickle all
the way through to barbecue which is the
burger and to deep fry which is going to
be the pollock we’re going to do so the
burger is a seafood burger it’s going to
be some Pollack which we got here of
some choice and cod Phillip some prawns
and some crabmeat I mean make them
wasabi mayonnaise I am got some pickled
onions and some char grill let it that’s
going to be the burger and then the
crispy Pollock is a nice light tempura
batter but you marinate the Pollock
first Pollock’s when the fish that
really needs some help it’s not you know
a lot of people go on about eating
Pollock this ain’t sustainability
reasons a reason probably why we didn’t
eat as much of it before is because it
is actually quite bland so what i do is
i marinate it with some lime juice
coriander and a little bit of paprika
and then we make it a take on a tempura
batter and a really nice correct carrot
salad as well as go with that and kit
gonna do Kim is a come see you man yeah
Kim Kim’s gonna do the barbecue so he’s
on a green egg over there and get Kim’s
actually the hero of all this he
actually gets all the old all the stuff
prepped for us out the back so he’s on
stage this time so brother came
everybody okay so i’m going to start off
with the with the burger mix now one of
the things I really don’t like about
burgers in general and I know some
people in the audience my about it
before is the rawness of the onions so
what I do with these you know Sherlock’s
and you can use onions if you want is
we’re just going to cook them off and
you need to cook them off just sweat
them off now just take away that rawness
which wouldn’t be very nice well I don’t
think it’s very nice with a meat burger
but I don’t but I also think it’s
definitely not nice with a fish
and and all you need to do is very
quickly dice out the Sherlock mind your
fingers okay we only need one sh a lot
for this and then we got a little bit
garlic as well again I do exactly the
same thing with a garlic I just do nice
little slices down a little sort of
across and then straight through okay
now what I like about cooking yeah well
I like cooking in general the favorite
part of me is actually where you can
make up your own stuff I’ve always been
one of these people as to tamper with
things and you could get told off a lot
when I was younger about tampering with
stuff but with my recipes you can take
them out how you want to so it doesn’t
have to be Sherlock seen any ghosts
which lots in there if you don’t want to
you don’t use to use green chilies you
have to use garlic so but this is the
way I like to do it and but the basic
recipe will always work so you could put
yo red chilies in there you could put
some extra herbs in there if you want it
and I’m just going to this is the way I
like to do it what we’re gonna do is
just turn this on that’s it lovely
stoves aren’t they they are absolutely
fantastic the only thing we do have to
watch out because we’re outdoors because
we’ve got LPG here sometimes when the
wind blows in we have to keep an eye
because it does blow out occasion I so
but we’ll we’ll keep an eye on that
Nathan alright so you don’t need too
much oil in the pan and why don’t we if
we’re gonna put that in there I’m just
gonna soften it off okay it doesn’t have
to be a roaring hot pan it just needs to
be a warm pan that gets that sort of a
softened off a bit more oil in there as
well now when you’re making a fish
burger the actual proteins of the
whitefish sort of if you leave them for
half an hour in the fridge actually sort
of firm together okay so you don’t need
to put you might think you’ll need to
put egg a bit of egg or a bit of bread
crumbs that you don’t need to do that
all you need to do is just give it a bit
of time okay so just going to cut this
fish up into sort of some smaller pieces
just so when you blend it it’s easier to
actually blend it and what you also
reason why you would cut it up small as
well is yeah the more you blend it the
hotter the actual mix will get in the
blender and you don’t want with fish
it’s sort of 40 sort of 30 to 40 degrees
it starts to cook so taller the better
if you’re doing a large batch of this if
you wanted to make I know 40 burgers or
sank you having a party you wanna almost
you want to eat you want to kill the
fish down to the point that it’s almost
frozen so it’s still you know when it
starts to sort of get firm from being in
the freezer and then blend it down
that’s just a little tip so just sweat
them down I’m going to take this over to
the blender alright and also I got here
as well let’s get that so literally
that’s all you need to do the slop a
snack that’s enough feat would leave
that imagine that’s going into the
fridge there’s something there it’s
already been done alright you just call
that down the reason why you’d call it
down you don’t want to be putting hot
sure lots and stuff into that into the
cold fish okay so we got here as well as
some prawns these are nicer so a tiger
prawn if you what you want to do with
them make sure you read the labels when
you’re buying prawns and these have been
deveined as well so we’ve taken the
little sort of vein as it runs down the
back off
we’re going to cut them up as well the
reason why i put these separately
because the actual fish flesh is going
to be the softest sort of like the finer
part of the burger and then I want
chunks of prawn through it okay I don’t
want the printer so I want to be able to
see the prawn in the burger and then we
got some yeah mr. Hicks it’s not your
recipe you’ll get your be on your menu
soon though I thought I recognized that
voice hey good you’re right alright so
into the blender go the prawns just
pulse them for just for about five
seconds
just so you can still see the actual
prawn in there when that cooks the
problems obviously a lot of pink in your
source all you know he’s a bit Chevy but
it looks pretty looks pretty pretty just
six foot five person with 21 stone be
something about pretty anything so right
so got some white crab meat in there as
well and that just literally needs to be
going through there like that you notice
I’ve not put any seasoning in there yet
I don’t use pepper with this because
I’ve got the heat from the chili that’s
going to go in there so we’re just gonna
put a little bit of salt now what the
salt does when I was talking about
before about not having to put any egg
or anything in there or break crumbs to
firm it up the salt actually starts to
cure the fish and by curing the fish it
firms up therefore doesn’t fall apart
when you cook it ok now we’ll transfer
this into a bowl this stage it doesn’t
look the most beautiful thing in the
world but trust me it’s gone on the over
there on the barbecue it’s going to be
lovely so get rid of that all right what
got here is some of the actual
Sherlock’s in the chili mixture that’s
actually just cooled down so you can see
you can put anything in there you want
so I’ll just chose the poop but ash lots
garlic and the Chilean ever you can put
you know whatever you want now this
stage what we do is you just give it a
bit of a mix you probably see that on
the camera there that it’s all coming
together can you see how it’s holding
there that’s it now what we do is now a
nice clean hand just going to take some
of the mix
paired together okay the form your fish
burger okay all right
and what we’ll do now is a bit of blue p
betta magic you’ll suddenly ever made
earlier seems to be a bit redder that’s
probably where the prawns okay now i’m
going to take you take these ones and
start cooking knows they’re going to
take about four minutes to cook they
won’t take too long because the fish
cooks so quickly alright why is cooking
them I’m going to make some some
mayonnaise now the idea of this
mayonnaise you haven’t made mayonnaise
before its egg yolks vinegar but you can
use lemon juice as well if you want to
anything acidic so any type of vinegar
any time of citrus juice give a bit of a
with you put mustard in there as well if
you want but because i’m using this
wasabi just going to go in there boom
this is my this is in place of my
mustard ok so i like a good kick with my
wasabi mayonnaise now will you go movies
when you’re making mayonnaise everything
you put in into the mayonnaise dilutes
in flavor so where you might think well
that’s a lot of wasabi I’ll just put in
there the actual oil will take away it’s
almost like it by magic it takes a
flavor wave what it is is the fat the
fat content in there actually sort of
coats your um your taste buds and then
leaves you with here it actually then
dilutes the flavors so slowly pour in
hyrum oil I’m using a light rapeseed oil
here um it’s not really a place for
olive oil this this dish is more sort of
Japanese Ian style I suppose because
obviously the seafood in the wasabi and
they wouldn’t usually use olive oil in
Japan or in Asian food so using just a
rapeseed also like a neutral flavor not
looking for the oil to give it any
flavor I just want the wasabi to give it
a good kick
oh it’s quite fun making your own
mayonnaise yeah you can buy a shockball
mayonnaise good quality one then just
put some wasabi in it if you want to
save some time do something like this is
quite good fun just make sure you use it
on the day that you actually make it
though you’ll see using raw eggs and
stuff so just to be safe then you see it
starting to thicken up they’re doing
things with one hand like this is
because when i first started cooking in
my first restaurant called the black pig
i was 25 when i opened it and I had
nobody else in the kitchens and I was I
get used to use it doing a lot of things
with no help so there’s no excuse at
home you know whatever got doing this
all right so we’re looking for is sort
of a sort of mayonnaise consistency now
that’s going to need a touch of salt
again I’m not going to pay any pepper in
there it’s got that sort of wasabi kick
from it the chili that’s in the burger
as well we don’t doesn’t necessarily
need pepper if you like pepper you can
put pepper in it yourself ok so the
mayonnaise ready yeah so what I’ve done
I thought that I’ve done everything for
the burger now that I can do so what I’m
getting on with here is making a pickle
this is my basic pickle when I pickle
pretty much everything I do in my
restaurant with this basic recipe so you
take any alcohol it can be red wine
white wine cider anything you want you
one part of that so say one cup one cup
of wine one cup of the vinegar of your
choice so side of any red wine white
wine vinegar water and sugar equal
quantities bring that to the boil and
that’s my basic pickling liquor that i
use for everything i do what we’re doing
here is carrots and so I’m gonna do is
up we’ll bring that all to the boil and
I put a pinch of sugar in there as well
that was all white wine okay we’re going
to just cut these carrots just be
careful and what I’m looking for is to
make a nice sort of
fine slice the carrot now the same thing
again applies if you want to do a basic
sort of quick pickle like this you can
use anything root vegetables for me work
the best because they got that sort of
texture that sort of lends itself if
you’re going to put anything green and
the chlorophyll the heat from the actual
pickle will actually you’ll lose the
color and but it will still work in the
same way so we’re going to do is we’re
just going to take some of these carrots
sensible little piles because you don’t
want to cut yourself and then cut
straight through now I’m being a bit
Chevy and making this is what we call it
a julienne but you don’t need to do this
thin strips it’s probably better way to
explain it and you can just leave them
like that if you want to yeah they look
nice that as well I think in the in the
book I’ve actually used baby like sort
of young carrots and just slice them but
these are quite these are saw lights or
a donkey size carrots so we’re going to
cut them up a bit but says this is the
good thing to have in your store
cupboard just to have you know you’ve
got if you’ve gotten a lot money or
you’re growing a few things you don’t
want to do them pickle it chutneys
pickles that’s a great great thing to do
and it’s very very straightforward to do
as well so just going to take the
carrots put them into a small bowl I get
rid of their minds as well and then what
we do is bring this up to the boil when
it comes to the ball and you just pour
it over okay now while we’re waiting for
that to boil you’re going to get the
marinade basically for the fish to go in
the Pollock so we’ve got some smoked
paprika this is the I think this is the
sweeter variety of that a little bit of
chopped coriander and some lime zest now
it was than if you’ve seen these micro
playing graters the very fine ones
they’re perfect for this because they
actually they’re not the actual texture
is edible so I
okay and then we got a little bit of
green chili in there that we’re going to
put in there as well just hard for that
okay then we’re going to get some the
fish there’s that
okay so we got side of Pollock here it’s
just when the cat-lair into nice little
chunks that’s important when you’re deep
frying fish is to make sure all the
pieces of fish are roughly the same size
basically you want them to cook the same
size you cooking things in batter is
essentially like and it’s not the health
most healthiest way it’s a really really
good way of cooking fish because he
actually steams in its little jacket of
batter and that’s the nice way yo Steven
seen fish is a really really good thing
to do I know that’s what happens when
it’s in that they were in the crispy
batter so you’re going to cut the middle
what I’ve done there was just cut the
middle line out so it’s got almost like
a bloodline it’s not very attractive
when it comes off but I wouldn’t chuckle
that fish away that I just go straight
into a stock now back to the pickles
let’s come to the boil okay and then
it’s simple as that she’s pour it
straight over the carrots now in an
ideal world I let that cool down but you
like I get well bore with listening to
me so we’re gonna in a minute we’ll just
let that cool a little bit but you’ll
get the gist but all you need to do is
you’ve got a kill in a jar at home just
put that in there let it cool down when
it’s this cold put the lid on put it in
your ladder or song way cool it’ll be
fine you’ll be fine sit there for months
no no problem at all okay so I’m going
to cut the sir Pollock up into nice
chunks that way to maybe two centimeter
by two centimeter chunks of polyp do you
tell us how you how you met Valentine in
the first place Valentine that’s very
that maybe six years ago and actually
mr. Hicks was there as well he’s out of
the fact he went on a truffle trip in
Italy and sounds very high recall is
that loads of judge the truffle trip so
white hot white truffle hunting for a
weekend all I can say is that the whole
long weekend it’s probably spent truffle
hunting for about half an hour the rest
of it was spent in vineyards trying
tasting wine so now what I’ve done there
it’s just marinating the Pollock now you
could leave that up to about an hour
don’t leave it any longer than that
you’ll get too strong
but what that’s going to do just make
that fish the Pollock fish more exciting
you know it’s something is quite bland
and then flavors or just give it a bit
of well I’m waiting for that gonna make
those are doing I think we’ve got some
quite cold winds blowing in here so I’ve
just turned that up a little bit just
take a look it’s about 165 at the moment
yeah and what I need some we’re gonna do
on the barbecue as well I’m gonna change
this chopping board got a spare chopping
board there James just grab another one
for your show yeah sure I don’t want to
use that again everyone will be watching
me out that he had fish on that board
then he’s cut the lettuce on it I’m
gonna be in trouble when I so we’re
going to make the batter here so what
I’ve got is cool flower okay again nice
simple recipe to remember equal
quantities of cool flower and playing
flour and then what we do is we get some
soda water should be in here yep perfect
thanks James lovely and what it is yet
get the ice cold and what it does he
keeps it alive so if you wanted to make
this at home and do like a trip dinner
party you can get it ready but keep the
actual batter over over some ice and it
will keep it cold seems to me don’t know
why and I think you got Ashley palm
what’s on a timer on you that’s right
duck yeah he’ll be able to explain to
you why the bubbles girl and I don’t
know yeah either the executive of the
fatback see exactly what’s happening
there but yeah just keep it do it at the
last minute but if you want to do in
advance just just keep it over a bowl of
ice now what you’re looking for as well
is the batter to be not too thick but
not too thin and if there’s a few lumps
of corn flour flour in there actually I
could don’t don’t mind out thinking it’s
all right they’ll cook anyway
right since the batter ready let’s get
rid of that now as I was saying before a
nice clean ball we’ve got some baby gems
here I’m gonna ask in our master on the
barbecue over there it’s just just a
child grill these these gems just taking
the root off but not too much so they
all hold it hold together okay I pass
them over where’s that little plate gone
haha the very thing so look we’re pretty
much almost on time now so that’s a 180
yelling study so pretty much ready to go
i think yeah so long ago do is just
finish off these these burgers I’ll make
a couple I think and then we need to
just fry off this as well how we doing
over there with a place cool okay so
take your Pollock be careful you say you
have a slip-up within words here he
likely not listening to me now now the
Pollock now into the fryer just be
careful when you’re dropping stuff into
a fryer obviously very very hot
I love this idea of barbecuing
vegetables that’s brilliant how long
have you been into that yeah now it’s
really nice for you to do me especially
lettuce lettuce as always I quite like
cook lettuce and miss not sort of thing
you think about doing that sir he works
really well especially them sort of
little gem lettuces they got love such a
lovely sort of sort of nutty note to
them it works really well with that char
so yeah we’re big fans of sort of firm
char grilled vegetables in general but
the lettuces are really good so we’re
going to Chris that up they won’t take
long if I can excuse me cameraman thank
you actually get the spoon the carrots
now have been soaking and pickling so
they’re going to go they create their
own dressing so you don’t need to make a
set of dress and you got the vinegar
from that some shallots some spring
onions in there some coriander a little
bit more lime zest goes in there as well
let’s move them out the white ok thank
you and then what we do is I take this
fish out when it’s nice and crispy so
with a tempura batter you’re not looking
for it to be golden like a you know like
a fish and chip shop batter you’re
looking for it to be nice and crispy
because there’s no sugar in there or
anything or honey or anything like that
would make it go crispy or beer or
frylock a beer batter it’s just going to
be nice and white like that as soon as
he comes out the fryer which little bit
of sea salt over the top like that okay
and then what we’ll do is we’ll say when
these plates schmick’s up this salad
we’ve got a little bit of like extra
virgin rapeseed oil there
and this is one of the dishes you’ll
find a my fish kitchen import Isaac it’s
very very popular this salad it seems
very simple but coriander and the spring
onions the lime and everything works so
well together in that pickled and then
crispy Pollack on top like that making
fish that you might think boring unborn
and these are my favorite bits when I
was a kid you always ask from
scratchings in the inner in the fish and
chip shop agar scratchings never use the
charges for that so that’s the first
dish crispy Pollack with a carrot sweet
vinegar dressing and how does that look
ladies and gents and then what I’ll do
is now is just build this burger so we
got some of this wasabi mayonnaise or
put on the bottom a little bit of this
child lettuce
I got some of these pickled onions out
of people before these onions would be
done exactly the same way as them
carrots okay very easy to do fish burger
have a little a banyan on their touch
more mayonnaise Oh who’s feeling hungry
everybody oh if you get this in your
mouth I’ll be very impressed we should I
like a challenge oh that’s brilliant and
there you go so this is my seafood
burger let’s get a little plate over
there thank you need em out of weight
now George coming up now that is a
burger and a half that’s my seafood
burger wasabi mayonnaise and child
related I’ll buy that ladies and gents
lovely
Please follow and like us: