字幕表 動画を再生する 英語字幕をプリント Okay, I'm going to show you a lovely recipe now, with salmon, new potatoes. We're going to make a nice salad. Now to introduce flavor I'm going to give mister fish his best friend fennel. Fennel seeds, okay if you've never bought this before just have a look in the supermarkets it's all there one little tablespoon of fennel seeds in there works with all chicken, pork and fish brilliantly. A good pinch of salt and a good pinch of pepper just give it a really good bash up. Drizzle that salmon with some olive oil then sprinkle that with half of the fennel, salt and pepper mixture. We'll do exactly the same on the other side. Now the other thing is, loads of people hate salmon skin. I'm gonna show you how you can make people love it with a passion. And it's exactly the same as roasting a bit of pork, it's about crackling really crispy crackling. I've got some new potatoes that have been boiled. I'm just gonna drain these little fellows, as you do. That's why I like cooking outside. Just going to cut them into like halves quarters basically rough and ready is what we're looking for. They're already boiled but I'm looking for I want to kind of put another element in them with the fish so with these potatoes here, little sea salt, olive oil again, some lemon juice and then your salmon can go skin side up right in the middle. I'm going to do a nice fresh salad, three parts extra virgin olive oil to one part acid. We're then going to hit it with lemon, of course, salt and pepper and then herbs. Let's be really confident about herbs We've got mint here and dill. Chop up those herbs like that and then straight into that dressing I'm going to use a few bits and pieces that you might not have used in supermarkets before. Red and green chicory here. So we cut in half first And then from this top half you can just click these lovely kind of crunchy cuppy like salad leaves. So the same with the red one trim up the base. Then we're going to finely sliced those again we'll move that over to here. Cucumber, throw that in. A few radishes. And if you want to kind of give the salad a bit of a hum just literally smoe spring onions or a little red onion is lovely. Another veg I am using is fennel. Either grate it, or finely slice it. A touch more salt I'll dress that at the very last minute, ok that's what you want there. Let's come back to this. There you go. Well i know that we've achieved a beautiful crispy skin and also I can try and pull that off Just use a knife. That is what i'm talking about; people will fight about that. A little bit of salt, back in the oven. Crackling, this is basically what we're talking about. Just let that sit for a minute and then here you can see if your salmon's cooked just by going to the thickest part which is here and is it flaking. Have a look here. I think so, perfectly cooked. Right, let's go and get our skin Now as that cools down it will go like a big old I'm going to put that there. Look you can see it's gone hard straight away. That is what I'm talking about!! Right, let's serve this dish up and stop talking rubbish. Let's get our potatoes, got beautiful sort of baked potatoes but a bit of color on them and then with the salmon just break out into some big bits. Like that. And then, just put that in the middle. You can serve this hot, you can serve this warm and even cold, it doesn't matter and then any of that juice in the bottom you can use as well. It's all juice, only oil, lemon and lovely fish juices. Just a few little bits of, of lemon zest some nice herbs and then I love getting some sour cream or yogurt a couple of little spoons here Don't forget out. Incredible, listen to this. You know what I'm saying? Right and just clank it up and just put it over also to go with it, at the very last minute dress that salad. So there you go guys Beautiful, beautiful baked salmon, crispy skin, baked potatoes, lovely crunchy salad. Hope you enjoy it, lots of love.