well up foodtubers I hope you’re very
well from me mr. Oliver and the one only
Toby Puttock whoo hey there food tubers
me Toby have cooked together for since
the 90s brother since the nineties we
sound like an old dodgy band and kind of
our own or don’t agree are today we’re
gonna have a look at how to perfectly
cook a whole fish in this case I’m gonna
be using trap I’m gonna show you guys
how to dry grill vegetables and I’m
gonna show you how to make a little
marinade as well I thought we’d take a
look at this it’s actually really cheap
you can get a whole fish like twelve or
fourteen dollars as well so okay that’s
awesome the same here in England
obviously they’re a bit smaller but
great value great flavor do you want to
make kind of three incisions along here
yeah absolutely
take some little garlic slivers as well
and push them into there what do you
think yeah go for it so shall I rub it
with salt and pepper first I think so
so look times just so you know top so
you I got some basil soft some fennel
tops which is soft it looks aged and
some thyme and some oregano and there’s
a nice little mix it so I’m going to
take some lemon here and put this into
quite thick slices about five mils thick
so you’ve seasoned the cavity evidence I
have found a good man good man and you
want to get some of those herbs into
there or should i opting like a piece of
meat some stuff them in Holly’s place
let’s tie up while we’re tying this up
I’ve got all these beautiful really fine
garlic slivers some of them are so fine
but that’s okay cause it’s gonna cook
for quite a while in here cos we’ll see
you on my darling so guys this is gonna
go in the oven a fish of this size will
take about 22 minutes about a hundred
and eighty degrees Celsius which is 350
degrees Fahrenheit so Angie goes okay
make the fish is in what are we gonna
serve with that it’s such awesome
technique for dry grilling veggies
you’ve done that much before no it’s
awesome it retains all the nutrients
will make a really really cool easy
marinade for
nice let’s do it got some veggies how
many baby leeks you want bro I reckon if
we grab about six or seven
you got some couple of narrow kale or
yep just over there take me to it mr.
Oliver okay follow me little bit we’d
walk around with a knife in my hand but
anyway so I reckon if we get about I
don’t know nine ten twelve leaves of
this this works well but kale works
really good as well hello
so it’s going to take some coals and put
it directly on top of there but you
could also get a grill plate or whatever
girl thing you’ve got here you go mate
so rack on top homemade barbecue I’m
gonna dry girl them directly on here but
the first thing I wanna do is look at
that little dressing and I’m going to
take a couple of these clothes and it’s
going to put them directly on top of
here so a really nice thing to do with
that is take some Tomatoes just sort of
cut them into large chunks and then we
can look at grilling eyes up as well
these are baby leeks you can just put
them directly on this grill do your zxn
might might the fish the fish is done
the fish is done mate the way I always
tell if a fish is cooked is kind of by
touching it around here which is one of
the thickest parts absolutely and as
soon as that gets kind of a little bit
firm you know you’re pretty much ready
to rock so this is starting to char up
really nicely here please don’t take
along at all these smaller ones are done
those bigger ones just need a little bit
more yeah these tomatoes are probably
good let’s grab them off just pop them
here for a sec okay and I’m gonna pull
the skin off there while they’re hot
look how easy that skin comes off her
radar picture we start to think about
cooking this cavalo now as well this
doesn’t take long at all you can pretty
much eat this raw colors gone beautiful
it awesome isn’t it huh come on here
Carl Spencer done here go so to make
this dressing just gonna take a little
bit of whole-grain mustard about a
teaspoon of that loosen that up with a
couple tablespoons of extra virgin olive
oil chop those tomatoes in half and just
kind of squeeze those in a little bit so
we get the juices into there keeping the
flesh intact as well and then that hot
kale and the hot baby leeks in there
will really kind of saw up all these
juices and wienie it this garlic in
there as well joy just kind of pop that
into there if I’m coming in alright come
in let’s get a little bit of salt
and then we can get some of this lemon
juice and I’m just sort of scrunching
this up a little bit it’s really ideal
to get in there with your hands
we got the whole fish here and that over
half of the lemon just squeezed that all
the way along get rid of the pips off
with obviously we eat some yeah let’s
see you try portion some up please get
in there I’m just gonna hop around
behind use my hands I quite soon Oh Mike
get in there I mean look at the color of
this fish guys
then you can just take some of this
juice and just kind of pop this over the
top just a little bit this skin by the
way if this goes back on the grill
creates the most incredible like a kind
of preen girly crisp like pork
cracklings but trout cracklings this is
now super super crispy don’t waste a bit
mate that’s beautiful whole cooked fish
with dry grilled veggies dressed in a
beautiful healthy dressing thank you for
the clean food thank you
guys check out his channel is channel
Toby on the food Tube family of course
click the link below right there or look
in the description box below thanks very
much guys lots of love oh
you
well from me mr. Oliver and the one only
Toby Puttock whoo hey there food tubers
me Toby have cooked together for since
the 90s brother since the nineties we
sound like an old dodgy band and kind of
our own or don’t agree are today we’re
gonna have a look at how to perfectly
cook a whole fish in this case I’m gonna
be using trap I’m gonna show you guys
how to dry grill vegetables and I’m
gonna show you how to make a little
marinade as well I thought we’d take a
look at this it’s actually really cheap
you can get a whole fish like twelve or
fourteen dollars as well so okay that’s
awesome the same here in England
obviously they’re a bit smaller but
great value great flavor do you want to
make kind of three incisions along here
yeah absolutely
take some little garlic slivers as well
and push them into there what do you
think yeah go for it so shall I rub it
with salt and pepper first I think so
so look times just so you know top so
you I got some basil soft some fennel
tops which is soft it looks aged and
some thyme and some oregano and there’s
a nice little mix it so I’m going to
take some lemon here and put this into
quite thick slices about five mils thick
so you’ve seasoned the cavity evidence I
have found a good man good man and you
want to get some of those herbs into
there or should i opting like a piece of
meat some stuff them in Holly’s place
let’s tie up while we’re tying this up
I’ve got all these beautiful really fine
garlic slivers some of them are so fine
but that’s okay cause it’s gonna cook
for quite a while in here cos we’ll see
you on my darling so guys this is gonna
go in the oven a fish of this size will
take about 22 minutes about a hundred
and eighty degrees Celsius which is 350
degrees Fahrenheit so Angie goes okay
make the fish is in what are we gonna
serve with that it’s such awesome
technique for dry grilling veggies
you’ve done that much before no it’s
awesome it retains all the nutrients
will make a really really cool easy
marinade for
nice let’s do it got some veggies how
many baby leeks you want bro I reckon if
we grab about six or seven
you got some couple of narrow kale or
yep just over there take me to it mr.
Oliver okay follow me little bit we’d
walk around with a knife in my hand but
anyway so I reckon if we get about I
don’t know nine ten twelve leaves of
this this works well but kale works
really good as well hello
so it’s going to take some coals and put
it directly on top of there but you
could also get a grill plate or whatever
girl thing you’ve got here you go mate
so rack on top homemade barbecue I’m
gonna dry girl them directly on here but
the first thing I wanna do is look at
that little dressing and I’m going to
take a couple of these clothes and it’s
going to put them directly on top of
here so a really nice thing to do with
that is take some Tomatoes just sort of
cut them into large chunks and then we
can look at grilling eyes up as well
these are baby leeks you can just put
them directly on this grill do your zxn
might might the fish the fish is done
the fish is done mate the way I always
tell if a fish is cooked is kind of by
touching it around here which is one of
the thickest parts absolutely and as
soon as that gets kind of a little bit
firm you know you’re pretty much ready
to rock so this is starting to char up
really nicely here please don’t take
along at all these smaller ones are done
those bigger ones just need a little bit
more yeah these tomatoes are probably
good let’s grab them off just pop them
here for a sec okay and I’m gonna pull
the skin off there while they’re hot
look how easy that skin comes off her
radar picture we start to think about
cooking this cavalo now as well this
doesn’t take long at all you can pretty
much eat this raw colors gone beautiful
it awesome isn’t it huh come on here
Carl Spencer done here go so to make
this dressing just gonna take a little
bit of whole-grain mustard about a
teaspoon of that loosen that up with a
couple tablespoons of extra virgin olive
oil chop those tomatoes in half and just
kind of squeeze those in a little bit so
we get the juices into there keeping the
flesh intact as well and then that hot
kale and the hot baby leeks in there
will really kind of saw up all these
juices and wienie it this garlic in
there as well joy just kind of pop that
into there if I’m coming in alright come
in let’s get a little bit of salt
and then we can get some of this lemon
juice and I’m just sort of scrunching
this up a little bit it’s really ideal
to get in there with your hands
we got the whole fish here and that over
half of the lemon just squeezed that all
the way along get rid of the pips off
with obviously we eat some yeah let’s
see you try portion some up please get
in there I’m just gonna hop around
behind use my hands I quite soon Oh Mike
get in there I mean look at the color of
this fish guys
then you can just take some of this
juice and just kind of pop this over the
top just a little bit this skin by the
way if this goes back on the grill
creates the most incredible like a kind
of preen girly crisp like pork
cracklings but trout cracklings this is
now super super crispy don’t waste a bit
mate that’s beautiful whole cooked fish
with dry grilled veggies dressed in a
beautiful healthy dressing thank you for
the clean food thank you
guys check out his channel is channel
Toby on the food Tube family of course
click the link below right there or look
in the description box below thanks very
much guys lots of love oh
you
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