What up footubers! I hope you're very well
from me, Mr Oliver and the one and only Tobie Puttock woo, hey there foodtubers
Me and Tobie have cooked together for...
since the 90's brother. Since the nineties, we sound like an old dodgy band
We kind of are an old dodgy band. We probably are.
Today we're gonna have a look at how to perfectly cooked
a whole fish in this case I'm going to be using trout, I'm going to show you guys how to dry
grill vegetables and I'm going to show you how to make a little marinade as well
I thought would take a look at this it's actually really
cheap you can get a whole fish for like twelve or fourteen dollars as well so
that's awesome, and the same here in England, obviously they're a bit smaller but great value, great flavour
Do you want to make kinda 3 incisions along there? Yeah absolutely
take some little garlic slivers as well push them into there, what do you think?
yep go for it, so shall I rub salt and pepper into it first? I think so
So look tobes just so you know. Talk to me. I got some basil
soft, some fennel tops which is soft. It looks beautiful
but I've got some sage and some thyme and some oregano and it's a nice little mix it
So I'm going to take some lemon here and put it into quite thick slices, about 5mls thick
So you've seasoned the cavity, haven't you? I have
I have chef. Good man good man. And do you want to get some of those herbs into there or should I? I'd love to
Do you want me to stuff them in hard? Please, please.
Let's tie it up, while we're tying this up, I've got all these beautiful, really fine garlic slithers
some of them aren't so fine but that's okay because it's going to cook for quite a while in here
Pass us the oil my darling, so guys this is gonna go in the oven
A fish of this size will take about 22 minutes
at about a 180 degrees Celsius which 350 degrees
fahrenheit so in she goes
Okay mate, the fish is in, what are we going to serve with that?
A such awesome technique for dry grilling veggies you done that much before? No
It's awesome it retains all the nutrients. We'll make a really, really cool, easy marinade for it
Nice, let's do it, let's go. Pick some veggies. How many baby leeks do you want bro?
I reckon if we grab about six or seven
You got some cavolo nero or kale or?
yep just over there. Take me to it Mr Oliver.
Okay follow me. I feel a bit weird walking around with a knife in my hand but anyway
So I reckon if we get I don't know about 9, 10, 12 leaves of this
this works well but kale work really good as well. Come on then bro.
So we're just going to take some coals and put it directly on top of there
but you can also get a grill plate or whatever grill thing you've got
there you go mate, so a rack on top, home made BBQ. I'm going to dry grill them directly on here
but the first thing I want to do is look at that little dressing
and I'm gonna take a couple of these cloves and I'm just going to put them directly on top of here
so a really nice thing to do with that is take some tomatoes
just sort of cut them into large chunks and then we can look at grilling those up as well
these are baby leeks, you can just put them directly
on this grill. Do your Aussie accent. Mate, mate
the fish the fish is done the fish is done mate
The way I always tell if a fish is cooked is kinda by touching it around here
which is one of the thickest parts. Absolutely. And as soon as that gets
kind of a little bit firm you know you pretty much ready to rock
So this is starting to char up really nicely here
These don't take long at all but these smaller ones are done, those big ones
just need a little bit more
yep these tomatoes are probably good. Let's get them off, just pop them here for a sec
and I'm going to pull the skin off there while they're hot
Look how easy that skin comes off. Straight off. Just pinch it off.
We can start to think about cooking this cavolo now as well
This doesn't take long at all you can pretty much eat this raw
Colour's gone beautiful. It's awesome isn't it?
Chuck them on here cause once they're done, here you go
So to make this dressing, just going to take a bit of wholegrain mustard about a teaspoon of that
loosen that up with a couple of tablespoons of extra-virgin olive
Chop those tomatoes in half and just kind of squeeze those in a little bit
keeping the flesh intact as well and then that hot kale
and the hot baby leeks in there will really kind of sop up all those juices
and we're going to get this garlic in there as well J, just kind of pop that into there
So I'm coming in alright. Come in let's get a little bit of salt
and then we can get some of this lemon juice
I'm just sort of scrunching this up a little bit. It's really ideal to get in there with your hands
We've got the whole fish here and that other half of the lemon just squeeze that
all the way along, get rid of the pips afterwards obviously
Shall we eat some? Yeah let's eat. Shall I portion some up? Please
Get in there. I'm just gonna hop around behind you and put some - Shall I just use my hands? I quite like doing it like that
Mate get in there, I mean look at the color of this fish guys
and you can just take some of this juice and kind of just pop this over the top
just a little bit this skin by the way
if this goes back on the grill creates the most incredible
like kind of pringely crisp, like pork cracklings but trout cracklings
this is now super super crispy don't waste a bit
Mate that's beautiful whole cooked fish with dried grilled veggies dressed in a beautiful healthy
dressing thank you for the clean food. Thank you. Guys check out his channel it's
Channel Tobie
on the foodtube family of course, click the link below, right there
or look in the description box below thanks very much guys
Lots of love, bye