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  • GORDON RAMSAY: I've still got lots to learn,

  • so I'm off to try a traditional Christmas

  • dish that I hear tastes much better than it smells.

  • Now, trust me, I want to get the best of Christopher,

  • and I'm up here to meet two guys who make this amazing delicacy

  • that can only be found here.

  • [music playing]

  • First of all, I'm excited to see and taste

  • this incredible delicacy that is rockfish.

  • Rakfisk.

  • [inaudible]

  • MAGNUS: Rakfisk.

  • - Fisk. - Fisk.

  • Rakfisk.

  • Rakfisk.

  • Rakfisk.

  • Rockfish, no. Rakfisk.

  • Rakfisk.

  • OK.

  • (VOICEOVER) After what seems like hours are saying

  • the same thing back and forth, [inaudible] and his nephew

  • Magnus show me how they make the crown jewel of their family

  • business-- fermented fish.

  • What a smell.

  • Very strong.

  • Is that normal, that strong?

  • MAGNUS: Yeah.

  • Trout, and what is that one there?

  • This is Arctic char.

  • GORDON RAMSAY: Arctic char.

  • And how long do you cure it for?

  • It's in for three months.

  • GORDON RAMSAY: Bloody hell.

  • So you pack it with salt. And then--

  • Sugar as well. GORDON RAMSAY: Sugar.

  • So it cures it.

  • Yeah, exactly.

  • And how old is this method?

  • Dates back to the Viking age.

  • Now it's more popular than ever.

  • Shall we?

  • MAGNUS: First, you put salt in the belly, like this.

  • And you just put them in the bucket.

  • And then it's heads, tails, heads,

  • tails all the way through.

  • Opposite.

  • And you build. MAGNUS: Exactly.

  • GORDON RAMSAY: (VOICEOVER) Sounds pretty straightforward--

  • or so I thought.

  • But the rakfisk master is not impressed.

  • Ooh, ooh, ooh, ooh, ooh.

  • Too much? MAN: Too much.

  • Too much.

  • Less.

  • Less salt. How's that one, uncle?

  • MAN: Ah, good.

  • Good?

  • Thank god for that.

  • I've never seen this method before like this.

  • It's only here in the [inaudible] and [inaudible]..

  • GORDON RAMSAY: So it literally is indigenous to this area.

  • MAGNUS: It is.

  • We're very proud.

  • It's very popular, especially around Christmas.

  • Oh, no, no, no, no, no.

  • Little more.

  • Little more.

  • MAGNUS: You have to use your wrist.

  • Nei, nei, nei, nei.

  • So.

  • That's it?

  • Perfect.

  • Man, your uncle's amazing.

  • Do you ever upset him?

  • Yeah, a lot of times.

  • It's better. Good.

  • GORDON RAMSAY: Good? Better.

  • He's happy now.

  • He's been a little bit tough on me.

  • Yeah, have been with me for 10 years as well.

  • GORDON RAMSAY: He's a proper Viking.

  • I'm dying to taste it. - Perfect.

  • Oh, there it is there.

  • Wow, that's it there.

  • Yeah.

  • It's strong.

  • It's this cross between a sort of cured salmon

  • but with a Vacheron cheese.

  • It was so strong, very acidic.

  • This is not very strong.

  • That's not very strong?

  • No.

  • Let's try a stronger one.

  • No, stop it.

  • MAGNUS: Let's try it. - Really?

  • Stronger than that?

  • Let's try our special Christmas batch.

  • Bloody hell.

  • (VOICEOVER) I'm worried that special, in this case,

  • is not a good thing.

  • So what's special about this batch?

  • MAGNUS: We have had it in the barrel

  • for a longer amount of time.

  • Now, oh, my god, the smell of that.

  • Bloody hell.

  • Pfft.

  • It doesn't look very appetizing.

  • And the smell gets stronger the farther down the bucket

  • you go.

  • Bloody hell.

  • Seriously.

  • Oh my god.

  • This is sticky as--

  • [chuckles] Don't [bleep] around.

  • You don't eat this, do you?

  • Oh my god.

  • Mm.

  • You like that smell?

  • Yeah.

  • Oh, no.

  • [bleep] No.

  • Look at the juice.

  • The color of the juice.

  • MAGNUS: That's the right texture.

  • Can you cut that, please?

  • Is this a joke?

  • Oh my lord.

  • Oh my god.

  • It's like putty.

  • Why is this so--

  • a special rare delicacy when it stinks?

  • You should not think about the smell.

  • It's the flavor.

  • Don't!

  • [chuckling]

  • GORDON RAMSAY: No, no, no.

  • MAGNUS: That's the right texture.

GORDON RAMSAY: I've still got lots to learn,

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Gordon Tries Fermented Fish | Gordon Ramsay: Uncharted

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    林宜悉 posted on 2020/11/18
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