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  • 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.

Okay, I'm going to show you a lovely recipe now, with salmon, new potatoes. We're going to make a

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B1 JamieOliver salmon fennel salad salt lemon

Mouth-Watering Fennel Crusted Salmon by Jamie Oliver

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    ying posted on 2014/10/20
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