[Music]
hi foodtube I’m part of BOTS fishtails
and look at this beautiful beautiful
scenery I’m in the north part of Norway
the Lofoten it’s a group of islands
where the kitchen may be the most
delicious cot in the world in these
months the winter months we’re going to
make been fried Cray which is Norwegian
Cup and ratatouille okay so we kick off
we’re going to make this recipe for four
persons so step number one pepper so I
cut all these ingredients in more or
less the same size – which is like
squared one centimeter and actually I’m
standing right here in a port of a huge
field which is really on the top of
Norway so I’m using a red and a yellow
one
okay so the next step I add a bit of
olive oil into the pan and I’m going to
simmer I’m going to pan fry it without
caramelizing these red and yellow pepper
so I give this a little stir
every now and then and meanwhile I start
cutting zucchini in the same size cubes
so keep these aside and now it’s time to
grab the eggplant
so the pepper has cooked now for eight
minutes has been soft now if I keep
these aside I’m using the same thing
again a little bit of olive oil to cook
to simmer the eggplant and the zucchini
and this time it will not be eight
minutes with maybe five six minutes
until they have reached the same texture
the eggplant and actually I’m not
seasoning the ingredients right now this
is what I will do at the very end of the
ratatouille okay so this is ready and I
had this – the paprika
so I here bring some water to boil why
because I want to be skinned these
Tomatoes so I score the tomato here as a
cross then I take out this part by
cutting it
around so I’ll wait until the water is
boiling meanwhile I take another pen
here and I fill it with it with some
snow but at home you will use some cold
running water so add these to the
boiling water maybe for 10-15 seconds
actually when you see at the cross of
the tomato it’s like a bit pulling out
starting to pull out it’s time to take
them out and to cool them down
immediately take them out cool them down
take the skin off so next step I’m going
to take out the seats of the tomato
start cubing the tomatoes – ok so the
last cutting part of making the router 3
is 1 onion so start with a bit of olive
oil I’m going to start simmering the
onion you don’t want to caramelize you
want to have them soften ok so now it’s
time to add the pepper the eggplant and
the zucchini look at these colors really
really beautiful next step adding their
tomato cubes so I have some fresh thyme
leaves add them to the ratatouille so
add some salt and some black pepper so
now I have to lid on top and I keep it
there for 10 minutes on low heat so now
all these beautiful flavors have infused
but you want to give it a bit of
evaporation and then it’s time for the
hero so I remove the pin I keep it warm
aside and now it’s time for the hero
that’s clay and this piece of cop is not
only stunningly delicious very important
it’s sustainably caught it’s certified
by the Marine Stewardship Council
ok so first step is I dry the skin of
the fish you want to have it really dry
you want to create the crunchy crispy
skin I add a bit of salt so I’ve got my
frying pan on high heat I add a bit of
vegetable oil
so I start been flying the fish and
actually the recipes for four persons
but I am starting with two lines what’s
really important not to move to fish too
much because the we created crispy skin
and but there’s a bit of juice coming
out of this discard and as soon as the
skin touches this juice goes a bit
rubbery so now it’s time to flip them
over I’ve got a spatula which is really
important because the fish is easily
breaks there we go beautifully crispy
skin so if we kind of find them like
three four minutes on one side beautiful
caramelized crispy I’ve turned them
around and we get them up maybe it’s
quite a thick filler so we give them two
three minutes more but there’s an easy
trick to see if you’re caught your piece
of fish is properly cooked so if you
press your finger on these lathe and
they fall apart quite easy and it’s
properly cooked so this one is almost
done so now it’s time to play this dish
up so I’ve got the Rutter two year right
here
[Music]
so I’ve placed a card on top and I just
add a bit of extra olive oil nice tiny
tiny bit of rock salt and this dish is
ready its wrapper to you with a local
called beautiful piece of stray this is
such a pleasure this is such a treat
it’s the true taste of the ocean it’s
maybe the best piece of code I ever had
and a combination with the fresh veggies
purely made with a bit of olive oil is
just stunning
if you want to see more delicious
seafood recipes please head over to my
channel bars fish tails were travel the
world to fish cook and live together
with the most amazing sustainable
fishing communities don’t forget to
subscribe see you soon
[Music]
you
hi foodtube I’m part of BOTS fishtails
and look at this beautiful beautiful
scenery I’m in the north part of Norway
the Lofoten it’s a group of islands
where the kitchen may be the most
delicious cot in the world in these
months the winter months we’re going to
make been fried Cray which is Norwegian
Cup and ratatouille okay so we kick off
we’re going to make this recipe for four
persons so step number one pepper so I
cut all these ingredients in more or
less the same size – which is like
squared one centimeter and actually I’m
standing right here in a port of a huge
field which is really on the top of
Norway so I’m using a red and a yellow
one
okay so the next step I add a bit of
olive oil into the pan and I’m going to
simmer I’m going to pan fry it without
caramelizing these red and yellow pepper
so I give this a little stir
every now and then and meanwhile I start
cutting zucchini in the same size cubes
so keep these aside and now it’s time to
grab the eggplant
so the pepper has cooked now for eight
minutes has been soft now if I keep
these aside I’m using the same thing
again a little bit of olive oil to cook
to simmer the eggplant and the zucchini
and this time it will not be eight
minutes with maybe five six minutes
until they have reached the same texture
the eggplant and actually I’m not
seasoning the ingredients right now this
is what I will do at the very end of the
ratatouille okay so this is ready and I
had this – the paprika
so I here bring some water to boil why
because I want to be skinned these
Tomatoes so I score the tomato here as a
cross then I take out this part by
cutting it
around so I’ll wait until the water is
boiling meanwhile I take another pen
here and I fill it with it with some
snow but at home you will use some cold
running water so add these to the
boiling water maybe for 10-15 seconds
actually when you see at the cross of
the tomato it’s like a bit pulling out
starting to pull out it’s time to take
them out and to cool them down
immediately take them out cool them down
take the skin off so next step I’m going
to take out the seats of the tomato
start cubing the tomatoes – ok so the
last cutting part of making the router 3
is 1 onion so start with a bit of olive
oil I’m going to start simmering the
onion you don’t want to caramelize you
want to have them soften ok so now it’s
time to add the pepper the eggplant and
the zucchini look at these colors really
really beautiful next step adding their
tomato cubes so I have some fresh thyme
leaves add them to the ratatouille so
add some salt and some black pepper so
now I have to lid on top and I keep it
there for 10 minutes on low heat so now
all these beautiful flavors have infused
but you want to give it a bit of
evaporation and then it’s time for the
hero so I remove the pin I keep it warm
aside and now it’s time for the hero
that’s clay and this piece of cop is not
only stunningly delicious very important
it’s sustainably caught it’s certified
by the Marine Stewardship Council
ok so first step is I dry the skin of
the fish you want to have it really dry
you want to create the crunchy crispy
skin I add a bit of salt so I’ve got my
frying pan on high heat I add a bit of
vegetable oil
so I start been flying the fish and
actually the recipes for four persons
but I am starting with two lines what’s
really important not to move to fish too
much because the we created crispy skin
and but there’s a bit of juice coming
out of this discard and as soon as the
skin touches this juice goes a bit
rubbery so now it’s time to flip them
over I’ve got a spatula which is really
important because the fish is easily
breaks there we go beautifully crispy
skin so if we kind of find them like
three four minutes on one side beautiful
caramelized crispy I’ve turned them
around and we get them up maybe it’s
quite a thick filler so we give them two
three minutes more but there’s an easy
trick to see if you’re caught your piece
of fish is properly cooked so if you
press your finger on these lathe and
they fall apart quite easy and it’s
properly cooked so this one is almost
done so now it’s time to play this dish
up so I’ve got the Rutter two year right
here
[Music]
so I’ve placed a card on top and I just
add a bit of extra olive oil nice tiny
tiny bit of rock salt and this dish is
ready its wrapper to you with a local
called beautiful piece of stray this is
such a pleasure this is such a treat
it’s the true taste of the ocean it’s
maybe the best piece of code I ever had
and a combination with the fresh veggies
purely made with a bit of olive oil is
just stunning
if you want to see more delicious
seafood recipes please head over to my
channel bars fish tails were travel the
world to fish cook and live together
with the most amazing sustainable
fishing communities don’t forget to
subscribe see you soon
[Music]
you
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