Gordon Cooks Whitefish | Gordon Ramsay: Uncharted
[Music] River and I finally caught something. It's a fish, right?
Makuu: No, not fish, but stone. The only stone there! Damn, I thought I had one then.
Yeah, come on, baby. [Music] The river is clearly not in a given mood. Maybe today is not my lucky day.
Yeah, listen, what I'd love to do, yeah, if you don't mind, is taste one. Yeah, and we have a special way to cook this white fish that's hard.
Yeah, a lot harder than you think.
Yeah, exactly. It's quite unique to be given a chance to fish with this family because only a few families have the right to fish along these banks. So, a unique experience. I just hate going home empty-handed.
Makuu has asked his friend Kimo to teach me the traditional way to cook white fish. We're tasting here this bean Finland. It obviously involves a very warm wooden hut.
Kimo: Hello!
Me: Hello, how are you?
Kimo: Oh, give me, give me a nice seat, Gordon.
Me: Wow, this is beautiful! Yeah!
Oh my god! So, traditionally, they're all cooked on sticks like that?
Kimo: Yeah, this inspirational way. A couple hundred years.
Me: The fish are rested for 24 hours before they're cooked and then put on this open fire to roast.
Kimo: He’s turning around every—what? Every three or four minutes?
Me: What's your colored?
Kimo: Yeah, that's amazing.
Me: And what are you seasoning with? What's the seasoning?
Kimo: Just natural, nothing before.
Me: Nothing until—wow!
Kimo: Wow, what is that?
Me: Very strong salt water, and that's the only way to prepare it.
Kimo: And after—after it's ready?
Me: So he cools them down in the salted water?
Kimo: Yeah, the salt water prevents them from cooking any further and flavors the fish.
Me: What an amazing technique! They look incredible! The smell, yeah, is amazing.
Kimo: How do you know they're cooked?
Me: Yes, thermometer on his finger, right?
Kimo: He's got the—you’ve made the skin almost like bacon.
Me: It's crispy?
Kimo: Yeah, not too hard, no, but not too soft, no, but beautiful color.
Me: Maybe it's the chef in me, but I can't stand by and watch Kimo do all the work without offering a hand.
Me: Kimo, do you want them turned?
Kimo: Uh, which ones?
Me: This, turn that one.
Kimo: On this man, into the water.
Me: Okay, in! And next one, you gotta move fast because all of a sudden this one.
Kimo: You start off with nothing and then they're all going.
Me: This one, check!
Kimo: Hey, yeah, fast fast!
Me: This one now?
Kimo: Last two, Kimo! Two to go!
Me: Yeah, one each, because you've done—no, you've done the work! You just stood there!
Kimo: Yes, but I have the fish around too!
Me: Yeah, really, seriously, last one!
Kimo: Look at that! Great! [Music] Come on, huh?
Me: Please, now we eat?
Kimo: Yes, thank you!
Me: God, look how white that is, huh?
Kimo: Yeah, there's snowball, Milton, my still.
Me: Oh my goodness me! It doesn't need salt!
Kimo: Chemo, it is really delicious! Honestly, that's the only village you can get in the world?
Kimo: Really?
Me: Yeah, I've eaten a lot of fish in my life, sometimes with chips, but that on its own is delicious.
Um, it's given me a lot of inspiration for the final cook at the end of the week, and I'd love for both of you to join us at the final cookbook.
Kimo: Okay, now, would you do me a favor and go out and get some fish for the cook at the end of the week?
Me: That's—I do immediately after this.
Kimo: Will you catch any this time?
Me: Yeah, for sure.
Kimo: Uh, delicious!
Me: Thank you! Great job! What an amazing fish! Delicious!
It's definitely giving me inspiration now for the final cook.
Don't get too clever with this white fish. First of all, we have to follow that technique and cook it over wood. Otherwise, if you start filleting it, cooking it skin side down in a non-stick pan, you're going to get absolutely slaughtered!
So, um, keep it simple, but a nice little— a nice little find the white fish. [Music]
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