Hi FoodTube! I'm Bart of Bart's fishtales and look at this beautiful beautiful scenery.
I'm in the north part of Norway, the Lofoten. It's a group of islands
where the catch may be the most delicious cod in the world in these
months, the winter months. We're going to make pan fried Cray which is Norwegian
cod and ratatouille. Okay, so we kick off we're going to make this recipe for four
persons. So, step number one: pepper. So I cut all these ingredients in more or
less the same size - which is like squared one centimeter and actually I'm
standing right here in a port of Nusfjord. Which is really on the top of Norway.
So, I'm using a red and a yellow one.
Okay, so the next step I add a bit of olive oil into the pan and I'm going to
simmer, I'm going to pan fry it without caramelizing these red and yellow pepper.
So, I give this a little stir every now and then and meanwhile I start
cutting zucchini in the same size cubes. So, keep these aside and now it's time to
grab the eggplant.
So, the pepper has cooked now for eight minutes has been soft now. If I keep
these aside I'm using the same thing again a little bit of olive oil to cook,
to simmer the eggplant and the zucchini and this time it will not be 8 minutes
but maybe 5-6 minutes until they have reached the same texture.
The eggplant and actually I'm not seasoning the ingredients right now.
This is what I will do at the very end of the ratatouille. Okay, so this is ready and I
add this to the paprika.
So, I here bring some water to boil. Why? Because I want to de-skin these tomatoes.
So, I score the tomato here as a cross then I take out this part by
cutting it around. So, I'll wait until the water is
boiling. Meanwhile, I take another pan here and I fill it with it with some
snow but at home you will use some cold running water. So, add these to the
boiling water maybe for 10-15 seconds. Actually, when you see at the cross of
the tomato, it's like a bit pulling out starting to pull out, it's time to take
them out and to cool them down. Immediately, take them out cool them down
Take the skin off. So, next step I'm going to take out the seeds of the tomato
Start cubing the tomatoes - ok so the last cutting part of making the ratatouille
is 1 onion. So, start with a bit of olive oil. I'm going to start simmering the onions.
You don't want to caramelize, you want to have them soften. Ok, so now it's
time to add the pepper, the eggplant and the zucchini. Look at these colors really
really beautiful. Next step, adding their tomato cubes. So, I have some fresh thyme
leaves add them to the ratatouille. So, add some salt and some black pepper.
So, now I put the lid on top and I keep it there for 10 minutes on low heat. So, now
all these beautiful flavors have infused but you want to give it a bit of
evaporation. Then it's time for the hero. So, I remove the pin I keep it warm
aside and now it's time for the hero that's skrei. This piece of cod is not
only stunningly delicious, but very importantly, it's sustainably caught it's certified
by the Marine Stewardship Council. Ok, so first step is I dry the skin of
the fish you want to have it really dry you want to create the crunchy crispy skin.
I add a bit of salt so I've got my frying pan on high heat I add a bit of
vegetable oil. So, I start been flying the fish and
actually the recipes for four persons but I am starting with two loins.
What's really important not to move to fish too much because the we created crispy skin
and but there's a bit of juice coming out of this cod and as soon as the
skin touches this juice goes a bit rubbery. So, now it's time to flip them
over I've got a spatula which is really important because the fish is easily breaks.
There we go, beautifully crispy skin. So, if we kind of find them like
3-4 minutes on one side. Beautifully caramelized, crispy. I've turned them
around and we get them up maybe it's quite a thick fillet. So we give them two-
three minutes more but there's an easy trick to see if your cod, your piece
of fish is properly cooked. So if you press your finger on these layers and
they fall apart quite easy and it's properly cooked. So this one is almost
done. So now it's time to plate this dish up, so I've got the ratatouille right here.
So I've placed the cod on top and I just add a bit of extra olive oil. Nice thyme leaf.
Tiny bit of rock salt and this dish is ready. It's ratatouille with a local
cod. Beautiful piece of Skrei. This is such a pleasure, this is such a treat.
It's the true taste of the ocean, it's maybe the best piece of cod I ever had.
And a combination with the fresh veggies, purely made with a bit of olive oil, is
just stunning. If you want to see more delicious
seafood recipes please head over to my channel Bart's Fish Tales, where I travel the
world, to fish cook and live together with the most amazing, sustainable
fishing communities. Don't forget to subscribe! See you soon!
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