- Hello everyone.
So today I'm cooking up a really,
really posh fish and chips.
The only catch, huh, for Ebbers,
is that he has to use all of my scraps,
which I don't use in my dish,
to create something completely different and delicious.
And how are you getting on, mate?
- So far so good,
but it hasn't quite come together yet.
- It's gonna be a great video.
(upbeat music)
Let's get started.
So Ebbers, I am making posh fish and chips
Spanishly.
- Spanishly?
Spanishly and you're gonna have
to really open your mind
when you think about chips
'cause I went on a journey to get there.
- I was gonna say,
I can definitely see shellfish.
I can't see potatoes.
- What started as an idea
as potato croquettes turned into Spanish croquetas,
which have no potato in them,
but they do have a Béchamel sauce,
which is why I'm melting butter.
And I'm gonna stir through some flour
and then add milk until I have
a really lovely white sauce.
I'm then gonna stir through some Manchego cheese,
of which I don't need all of it.
So Ebbers, there's your first scrap.
Have some Manchego.
- [Ben] That's a very generous scrap.
- [Mike] It is good, isn't it?
- It's the nature of having a recipe
and only needing a certain weight of cheese
and having to buy a chunk,
unless you go to your cheese monger
and they'll cut off exactly the amount you need.
- So let me tell you about my dish.
Scallops, Serrano ham, and Manchego croquetas.
Deep fried.
- Hmm-hmm.
Which is your potato bit
that has no potato in it.
- Yeah. Broccoli couscous.
- Mascarading as mushy peas. - Mushy peas?
(laughs)
You know me so well.
Then I'm gonna knock up a cheats paprika,
garlic mayo, not aioli, but with aioli vibes.
- Nice.
- Excited for that, Ebbers?
Think about how many delicious leftovers there will be.
There will be herb stalks,
there will be orange cores,
there will be broccoli stalks.
- So you're so very generous.
- There will be scallop roe.
- Oh, I mean that's pretty good.
- Also, you'll have my
pané mixture left over too.
- Your dirty bowls of flour, egg and breadcrumbs.
(laughs)
- Exciting, right?
- What did we do last time?
Like fish cakes with like
a cucumber beurre blanc.
- Last time we did this,
Barry, who was in my position,
ended up making the dish that looked
like it was made out scraps. (laughs)
That was my favourite part.
- Now the thing with the Spanish croquetas
is they're based around a very thick,
very cheesy Béchamel,
but one that when it's cold
is firm enough to pané.
But then when it's fried,
it is nice and soft and gooey
when you bite into it.
Not liquid, but gooey.
- I don't think I want to go any further.
So there you go.
Have some milk.
- So generous. (laughs)
- Okay, that can now come off the heat.
We can stir in my cheese
and I will chop up some ham.
Oh, Ebbers.
That is lazy.
(sighs)
- Strong bones.
- Obviously you don't want to
be eating a delicious croqueta
and chewing through the fat.
So Ebbers, I'm gonna also give you
some of my ham fat.
(sighs)
- Haven't got a use for them.
- I mean this is such high quality ham.
I definitely don't need to be doing this.
Oh, look at those.
Look at all that.
There you go.
Have some flavour.
Mm, mm, mm, mm, you're welcome.
Ham through my sauce,
which has now melted all my
cheese in the residual.
Delicious. I'm gonna have a good body of
herbs left for you.
Here you go. Look.
Have loads of tarragon, loads of parsley.
- It is a challenge 'cause
if you do just want a little bit
of herb to go through your sauce,
and you're right,
a little bit of tarragon goes a long way,
you still have to buy 30 grammes of it.
- That's now going onto a baking tray.
I'm gonna flatten it out,
cover it with cling film,
get it in the freezer to solidify
so it's ready for pané.
Let's prep a scallop. (upbeat music)
So look at these.
Fantastic.
- The great thing about scallops
and most bivalves is they are so good
for our oceans because they clean
and filter out the water.
- You can have some roe and some gonads.
(laughs)
- [Ben] Thanks?
- [Mike] Excited?
- I mean genuinely.
There's lots of flavour there.
Lots of lovely deliciousness.
I'll take it.
- I'm gonna leave the shells on the back
in case you wanna make a mermaid bra later.
(record scratching) (laughs)
- I've left my mermaid days in the past.
♪ My money don't jiggle jiggle ♪
♪ It folds. ♪
♪ I like to see you wiggle wiggle ♪
♪ For sure. ♪
- [Mike] Let's wipe down and shave a broccoli.
- Do you reckon I could start prepping some stuff?
- [Mike] Yeah, if you think you've
got enough to go on.
- I mean there's not yet a dish,
but I can start at least prepping
what you've left behind.
- Be my guest.
Is now a good time to mention that
not only am I doing this
because of the mushy peas link,
but also because I dream of giving
you something this sad to work with.
(laughs)
- There's also nothing wrong with all of
these gonads you've left me,
which aren't gonads. (laughs)
Look at those.
They are beautiful, beautiful roe.
- [Mike] They're roenads.
- And all I'm just doing is trimming them up.
It has been known for good restaurants,
hotels to completely up cycle the roes.
So think about how many times
you might have scallops on the menu.
You get scallops in.
If you always save the roe
and whack them in the freezer
trimmed up like that,
when you've got 100, 200 of them,
and you've got a wedding or a big event,
you can quickly pané and fry those
and serve literally scallop canapés
and charge an absolute bomb for them.
And people don't really notice it's roe inside.
It just tastes scallopy.
I'm also gonna up cycle the shell.
So once it's all trimmed and clean,
I'm gonna scrub the shell clean,
possibly even put it through the dishwasher
or just boiling water over it
to completely sterilise it
and use that as the plate.
- There you go, Ebbers.
- Thanks.
- [Mike] If you're enjoying this,
there are some small things you can do
that make a big difference to us.
Like the video.
Subscribe if you aren't.
Click the notification bell and select all.
Thanks.
So I'm gonna add some oil, some salt
and then grate in some zest of an orange.
Cover it, stick it in the microwave
and steam it for four minutes.
- Did you say you were
finishing your dish with butter?
- Yes.
- How much butter?
- Um. - A Knob?
- Yeah.
- Could I have everything that isn't your knob
that you need for the scallop?
(upbeat music)
I'm gonna take a good chunk and melt it.
You absolutely wouldn't want to eat that
'cause it's a bit yuck,
but it'll flavour the butter deliciously.
All of that lovely sort of pork fat
I'm gonna render down in the scallop butter.
So we end up with this kind of
surf and turf vibe going on.
(upbeat music continues)
- Let's make a cheat garlic and paprika aioli.
We've got crushed garlic going into a pan of oil.
I'm gonna heat that through
and then I'm gonna add some
really high quality paprika.
And basically I want a garlicy, paprika-y, oil
which I'm then gonna add to store-bought mayonnaise
to give it an extra kick.
- I didn't realise you were doing that.
I'm gonna make exactly the same,
which is a garlic and smoked paprika oil
to fry some breadcrumbs off in.
- Great minds, unfortunately for you.
(laughs)
- Okay, broccoli stalks.
Thanks, mate.
- No problem, mate.
- What's great with broccoli? Cheese.
Cauliflower cheese is great.
Broccoli Mornay is great.
Mike, you know that milk that I drank?
- Yeah, you need it?
- Now I'm gonna have the rest
of it from the bottle.
- Oh, you cheat.
- Well you still left some.
- Would you like some garlic?
I have quite a lot of garlic there.
- One clove.
Thank you.
(upbeat music continues)
- [Mike] Very tasty.
My croqueta mix has solidified right up.
So now I'm just gonna shape it
and then I'm gonna pané it.
Ebbers, I'm gonna have used flour,
egg and breadcrumb if you want it.
- I'll think.
- [Mike] Now I just want you to know that this leftover
Mornay is for more of these.
I'm not donating it to you 'cause I'm gonna-
- It's too good for scraps.
- [Mike] Yeah, I'm gonna use those just
for us all to eat later.
Let's fry these bad boys.
- [Ben] Are you done with the first two,
flour and egg?
- [Mike] I am done with those if you want 'em.
- Lovely.
- What the heck are you gonna do with those?
- The egg, some of your fresh parsley that you left over.
(upbeat music continues)
So all I've got is this wonderful butter,
which infused with all the scallop leftovers
and that pork fat.
So this kind of pork and scallopy butter
is going into a pan.
And then in with his paned egg,
should I put the parsley through.
I'm just doing that kind of fold
and push to get these lovely wispy layers of egg.
A little bit of Manchego, some of that ham.
Never waste eggs.
Clover garlic going into a pan with some oil.
The panko breadcrumbs,
generous pinch of salt
and some smoked paprika.
Make sure all of those breadcrumbs are coated
in that garlic, smoked paprika crumb.
And once you've made this,
it will keep in a container for weeks
and you can basically just add it on
to pasta dishes, risottos, on top of any dish,
like a nice soup or Minestrone
that just needs a bit of garlic, salty, smoky crumb.
- [Mike] Right. These have had about four minutes.
Let's get them draining.
Some of the sauce has escaped.
So I'm going to trim that off.
- So I've got some of his leftover pané batter seasoned.
And I'm just gonna add in enough
sparkling cold water to create
almost a tempura batter.
Are you done with that oil, chef?
- [Mike] Yeah, I am.
- What I'm gonna do is take a roe,
dust it in seasoned flour.
The beautiful thing here is the tempura batter
is so light and crispy.
You should still be able to see
the fleck of roe through it.
Crispy, golden, delicious.
It's worked to treat.
- So let's talk scallops.
I've got a really hot pan there.
I'm gonna season them with salt and pepper.
And then they go into that searingly hot pan
for two minutes on one side.
Then I flip them, add butter for flavour
and then they're done.
- A dream of a scallop is to cook
it about a third of the way up.
And so you can see a nice crust before you flip it.
As you flip it, throw in some butter
and the rest will kind of happen in residual.
If you flip 'em too soon,
whilst lovely,
they're not yet there.
Broccoli scraps now cooked.
So I'm going to scoop them out into a blender
along with the garlic, some of the milk,
Manchego and parsley.
(blending)
Top tip, this is just table salt
and a little bit of water.
Just enough to form a slurry.
Never a particularly nice word.
- [Mike] Oh, what a delicious food term.
- But it basically becomes a
salty stand for your plate.
- Okay, they're good.
We're gonna turn them.
Butter in.
- Right. In that case,
I'm gonna start plating as well.
Got this broccoli and Manchego puree.
(upbeat music continues)
What I've got is some of Mike's tarragon stalks
going into a cocktail shaker along with.
Mike, remember last time we did this?
- I'm distracted, Ebbers.
- I made some cucumber vodka.
The orange that he zested but didn't juice.
Shaken up over ice,
poured out and topped up with soda water.
(upbeat music continues)
- Looking good.
You've gone for the 3, 2, 1 rule.
Three scallops, two croquettes, one smear.
- Yeah. Beautiful.
- It's something.
- That was your plan?
And these three, - Oh.
were your leftovers.
- Interesting. What is that?
That looks ridiculous and fantastic.
And you made an omelette, lovely.
(laughs)
(upbeat music)
Ebbers, how do you think you got on?
I can't wait to try that.
- Yeah, I mean, interesting.
Let's talk yours,
'cause yours had a plan.
- Yes.
- [Ben] Whereas this just happened.
- [Mike] I know.
- It looks great.
I had a little sneaky taste
of your croqueta filling before it was even fried.
(upbeat music)
Rich and gooey.
You can get the herb through that
as well as the ham.
And that is very garlicy and delicious.
- Yeah.
- Broccoli couscous is an odd name
for something very, very delicious.
And your scallop cooking.
- [Mike] Let's find out.
- Perfect.
- Oh, yeah! Nice.
Do you think this does the job
of posh fish and chips Spanishly?
- I think I'd be offended if it was
on a menu of posh fish and chips,
'cause it's worlds apart,
but it's very delicious.
- Great. Well, no one really cares about that.
Let's find out how this tastes.
- That was an accident
(laughs)
because I couldn't think what else to do with your eggs
you paned. - It just slipped out.
- And I often do omelettes
at home with leftover ingredients.
But this used the scallop butter.
- [Mike] Oh, wow.
There is some stuff in there.
- Some Manchego and some ham.
It's a cheese and ham omelette.
- Yeah.
- But made with scallop butter.
- I've never tasted an omelette like that.
- It's fine.
Surf and turf.
One slice of that ham through the middle.
- That's so rich.
I think the fact that you are having to
call this an omelette does it a disservice.
- And just, just cooks with a little
Baveuse in the middle of
that sort of molten cheese.
And some people say there's
too much colour for an omelette.
And I would completely agree.
A classical French omelette shouldn't be that colour,
but that's delicious and how I like it.
It's yummy.
- That is really good.
You must be really happy with that,
- I mean that, for an omelette.
For me, that's the throw together,
work from home, kind of lunch.
It's eggs and whatever's in the fridge.
In this case it was a little bit of cheese,
a little bit of ham and some scallop butter.
Interesting enough, the scallop butter
will keep and turn that through pasta or something
and it's absolutely delicious.
- Whoa!
- Fishy umami.
- Tastes like it should be on lobster.
- Or put it through a lobster roll
and you're winning.
- Wow!
- Broccoli and Manchego puree.
- Okay. - With tempura roe.
- Cheers.
That - And some cheese and parsley.
puree should be awful for you
because of how good it tastes.
- Got a little bit of cheese in it
but mostly it is broccoli stalk.
- It's so thick and creamy,
quite, it's lovely.
- And wash it down with a long botanical screwdriver.
(laughs)
It's a vodka orange, but it's cucumber vodka.
And it's used your tarragon
and it's fresh orange squeezed
orange juice instead of carton.
- One of the weirdest phrases you've ever said.
Wash it down with a long botanical screwdriver.
- You're welcome.
I think a screwdriver would typically
be more orange than vodka, like two to one.
And this probably was,
because it's freshly squeezed, - Man, that is-
rather than carton.
- Why is it so refreshing?
- Tarragon, cucumber
and freshly squeezed orange
with vodka over ice.
- That is banging.
Mate, what a job.
What a job.
You made an omelette that's impressive.
And that's impressive. (laughs)
Lovely bit of business.
- Thank you very much. (clapping)
But comment down below,
how do you think we both got on
all four dishes or three and a half,
if you count the cocktail,
what would you have done differently?
- And if you wanna see us do
more of these in the future,
give it a like.
And if we get tonnes of likes, we'll do more.
It's easy as that.
- Sounds like a plan.