hi everyone i’m bart of buzz fishtails
and today i’m going to make you a
delicious fancied organic salmon Filat
green asparagus and a warm dressing and
this delicious salmon has been farmed
here on the causeway coast in Northern
Ireland so the first thing I’m going to
do is making this warm dressing I’m
going to chop one shallot
okay so garlic chop it fine I take a
nice tomato cut it in quarters and I cut
out the seeds and again I’m going to cut
them in small little cubes I’m going to
chop up some olives like one tablespoon
take a handful of capers which give the
acidity to the sauce I’m going to chop
some parsley stalks I’ve got my stove
medium heat and I’m going to add like
two tablespoons of good extra virgin
olive oil I’m going to simmer the
shallot and garlic so now I add the
parsley stalks after two minutes give it
a little stir the tomatoes I add the
olives and at the Kapus so now the juice
of half a lemon with some pepper and
some salt I take it off the heat next
step I have a really nice grill pan
which I’m going to make really hot so
green asparagus I just cut off the end
part which is around two centimetres and
I’m going to toss it around in a mixture
of olive oil pepper and salt just to
give it a bit of seasoning so it’s time
to give these beautiful asparagus at
grill so we turn them around look at
this beautiful grill marks so we’re
almost there and now it’s time to go to
our hero this salmon we’re going to meet
Nigel he’s the organic salmon farmer my
job I bought nice to see is the video so
Nigel is the manager of the Glen arm
organics Elmen farm and it’s the only
Atlantic salmon farm in the iris here I
see good so we got some fish yes we’ll
go look at some fish good
so while surrounded by this beautiful
scenery we arriving at the tents yes I
see the pans I plan on bay how many pens
you have here there’s twelve and total
we’ve got sex within them at the minute
what is the main difference between
farming organically or the regular stuff
that we get in the super model main
differences would be the stock and then
say yeah a lot less salmon per page so
they have more space to live in
so organic fish meals number two and
very low impact on the environment they
need feed now they’re ready for feeding
yeah okay let’s give some feed them
right
so now we will start with the real work
we’re going to fish this beautiful
organic salmon right yep we’re gonna cut
your fish part we’re going to cage we’re
going to scoop it we’re gonna scoop all
night with you on that
okay so let’s find one this is beautiful
guys your feeder the bright eyes and
look at the gills they’re more red than
red
let’s go cooking let’s go so I’m going
to cut steaks of around 150 160 grams so
here we have these beautiful salmon
steaks which I’m going to season with
some salt and some pepper from both
sides so I had like what 1/2 tablespoon
of ground nut oil into the pan on medium
heat
start pan frying on the skin side so the
important thing now is you’re not moving
your salmon because there’s juice coming
out of the salmon and you’re creating
this crispy skin and you don’t want to
have this crispy skin touching the juice
because then it will be sloppy I’m going
to cook it on the skin like two three
minutes turn it around for another
minute and then my feathers will be
perfectly done so now it’s time to turn
them around Wow look at this perfectly
pan-fried skin and never turn back
the skin side into the pan because
there’s juicy so I take the salmon and
it will be really crispy from the
outside both sides actually tender and
juicy from the inside you still see that
the color of the salmon the original
color is still here so
back there Antipas it’s not warm anymore
so I’m going to heat it up again finish
it off with some chopped parsley leaves
okay play it up green asparagus a scoop
of this beautiful warm dressing the
organic salmon which has been caught
here at the causeway coast in Northern
Ireland and I finish it up with some
fresh lemon zest so now the big big
moment we’re going to taste this
beautiful organic salmon Nigel please
this is your salmon
yep and this what I made with it so
please take a fork and take a bit of the
salmon we’re going to have it taste
Wow do you think of it as a miso it’s
good yeah
beautiful very good it’s the crunchiness
outside and the tenderness and juiciness
yeah full of flavor it’s full of flavor
and it tastes even better because I know
it’s hundred percent natural
it’s organic yeah it’s the fish for the
future so thank you Nigel for having me
here
it was amazing to fish with you
beautiful scenery delicious food so if
you have the opportunity visit to visit
Northern Ireland you really should do it
if you have any comments any questions
leave them down in the box below if you
want sieves more seafood recipes please
head over to my channel Bart’s fish
tails and hope to see you soon bye bye
you
and today i’m going to make you a
delicious fancied organic salmon Filat
green asparagus and a warm dressing and
this delicious salmon has been farmed
here on the causeway coast in Northern
Ireland so the first thing I’m going to
do is making this warm dressing I’m
going to chop one shallot
okay so garlic chop it fine I take a
nice tomato cut it in quarters and I cut
out the seeds and again I’m going to cut
them in small little cubes I’m going to
chop up some olives like one tablespoon
take a handful of capers which give the
acidity to the sauce I’m going to chop
some parsley stalks I’ve got my stove
medium heat and I’m going to add like
two tablespoons of good extra virgin
olive oil I’m going to simmer the
shallot and garlic so now I add the
parsley stalks after two minutes give it
a little stir the tomatoes I add the
olives and at the Kapus so now the juice
of half a lemon with some pepper and
some salt I take it off the heat next
step I have a really nice grill pan
which I’m going to make really hot so
green asparagus I just cut off the end
part which is around two centimetres and
I’m going to toss it around in a mixture
of olive oil pepper and salt just to
give it a bit of seasoning so it’s time
to give these beautiful asparagus at
grill so we turn them around look at
this beautiful grill marks so we’re
almost there and now it’s time to go to
our hero this salmon we’re going to meet
Nigel he’s the organic salmon farmer my
job I bought nice to see is the video so
Nigel is the manager of the Glen arm
organics Elmen farm and it’s the only
Atlantic salmon farm in the iris here I
see good so we got some fish yes we’ll
go look at some fish good
so while surrounded by this beautiful
scenery we arriving at the tents yes I
see the pans I plan on bay how many pens
you have here there’s twelve and total
we’ve got sex within them at the minute
what is the main difference between
farming organically or the regular stuff
that we get in the super model main
differences would be the stock and then
say yeah a lot less salmon per page so
they have more space to live in
so organic fish meals number two and
very low impact on the environment they
need feed now they’re ready for feeding
yeah okay let’s give some feed them
right
so now we will start with the real work
we’re going to fish this beautiful
organic salmon right yep we’re gonna cut
your fish part we’re going to cage we’re
going to scoop it we’re gonna scoop all
night with you on that
okay so let’s find one this is beautiful
guys your feeder the bright eyes and
look at the gills they’re more red than
red
let’s go cooking let’s go so I’m going
to cut steaks of around 150 160 grams so
here we have these beautiful salmon
steaks which I’m going to season with
some salt and some pepper from both
sides so I had like what 1/2 tablespoon
of ground nut oil into the pan on medium
heat
start pan frying on the skin side so the
important thing now is you’re not moving
your salmon because there’s juice coming
out of the salmon and you’re creating
this crispy skin and you don’t want to
have this crispy skin touching the juice
because then it will be sloppy I’m going
to cook it on the skin like two three
minutes turn it around for another
minute and then my feathers will be
perfectly done so now it’s time to turn
them around Wow look at this perfectly
pan-fried skin and never turn back
the skin side into the pan because
there’s juicy so I take the salmon and
it will be really crispy from the
outside both sides actually tender and
juicy from the inside you still see that
the color of the salmon the original
color is still here so
back there Antipas it’s not warm anymore
so I’m going to heat it up again finish
it off with some chopped parsley leaves
okay play it up green asparagus a scoop
of this beautiful warm dressing the
organic salmon which has been caught
here at the causeway coast in Northern
Ireland and I finish it up with some
fresh lemon zest so now the big big
moment we’re going to taste this
beautiful organic salmon Nigel please
this is your salmon
yep and this what I made with it so
please take a fork and take a bit of the
salmon we’re going to have it taste
Wow do you think of it as a miso it’s
good yeah
beautiful very good it’s the crunchiness
outside and the tenderness and juiciness
yeah full of flavor it’s full of flavor
and it tastes even better because I know
it’s hundred percent natural
it’s organic yeah it’s the fish for the
future so thank you Nigel for having me
here
it was amazing to fish with you
beautiful scenery delicious food so if
you have the opportunity visit to visit
Northern Ireland you really should do it
if you have any comments any questions
leave them down in the box below if you
want sieves more seafood recipes please
head over to my channel Bart’s fish
tails and hope to see you soon bye bye
you
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