hi guys welcome to another fresh fish tail and today a dream is coming true
tail and today a dream is coming true
tail and today a dream is coming true because I’m cooking on the Yukon River
because I’m cooking on the Yukon River
because I’m cooking on the Yukon River in Alaska the longest Selman river in
in Alaska the longest Selman river in
in Alaska the longest Selman river in the whole wide world I’m going to pan
the whole wide world I’m going to pan
the whole wide world I’m going to pan fry Salman Phillips I’m going to serve
fry Salman Phillips I’m going to serve
fry Salman Phillips I’m going to serve you some beautiful lentils with it and a
you some beautiful lentils with it and a
you some beautiful lentils with it and a salsa verde if you look behind me you
salsa verde if you look behind me you
salsa verde if you look behind me you can see there Maxine and a cousin
can see there Maxine and a cousin
can see there Maxine and a cousin fishing for Salman look at these guys
fishing for Salman look at these guys
fishing for Salman look at these guys beautiful kita Salman just God and this
beautiful kita Salman just God and this
beautiful kita Salman just God and this Salman just started to his or her
Salman just started to his or her
Salman just started to his or her journey at the end of the Yukon River
journey at the end of the Yukon River
journey at the end of the Yukon River and I can tell you the longer the river
and I can tell you the longer the river
and I can tell you the longer the river the better the Salman is full of fat is
the better the Salman is full of fat is
the better the Salman is full of fat is full of omega-3 beautiful taste let’s
full of omega-3 beautiful taste let’s
full of omega-3 beautiful taste let’s cook with it
so first we D scale the fish especially
so first we D scale the fish especially when you bend fry it on the skin it’s
when you bend fry it on the skin it’s
when you bend fry it on the skin it’s not nice to have all these pieces into
not nice to have all these pieces into
not nice to have all these pieces into your meal
your meal
your meal okay ready fulfilling whoa look at this
okay ready fulfilling whoa look at this
okay ready fulfilling whoa look at this color it’s so beautiful
color it’s so beautiful
color it’s so beautiful freshest Selman in the world because you
freshest Selman in the world because you
freshest Selman in the world because you want to serve the salmon hot from the
want to serve the salmon hot from the
want to serve the salmon hot from the pan we first make the lentils we take a
pan we first make the lentils we take a
pan we first make the lentils we take a nice saucepan going to cut some celery I
nice saucepan going to cut some celery I
nice saucepan going to cut some celery I use some parsley not the leaves but the
use some parsley not the leaves but the
use some parsley not the leaves but the stalks three leaves of sage cold water
stalks three leaves of sage cold water
stalks three leaves of sage cold water and we bring this to boil the same time
and we bring this to boil the same time
and we bring this to boil the same time I’m going to start my salsa verde I’m
I’m going to start my salsa verde I’m
I’m going to start my salsa verde I’m going to use some capers I’m going to
going to use some capers I’m going to
going to use some capers I’m going to cut them really fine I’m here outdoor
cut them really fine I’m here outdoor
cut them really fine I’m here outdoor cooking but if you’re at home you can
cooking but if you’re at home you can
cooking but if you’re at home you can use a blender to make this green sauce
use a blender to make this green sauce
use a blender to make this green sauce your garlic clove what French master and
your garlic clove what French master and
your garlic clove what French master and now of course for the salsa verde we use
now of course for the salsa verde we use
now of course for the salsa verde we use green herbs nice parsley coriander if
green herbs nice parsley coriander if
green herbs nice parsley coriander if you have basil use basil if you have
you have basil use basil if you have
you have basil use basil if you have mints use mint tell Maxine it’s not
mints use mint tell Maxine it’s not
mints use mint tell Maxine it’s not they’re pulling in their net the State
they’re pulling in their net the State
they’re pulling in their net the State Department of fishing Gaming in Alaska
Department of fishing Gaming in Alaska
Department of fishing Gaming in Alaska they tell exactly when you are allowed
they tell exactly when you are allowed
they tell exactly when you are allowed to fish and when not they want to have
to fish and when not they want to have
to fish and when not they want to have enough fish coming through the river so
enough fish coming through the river so
enough fish coming through the river so there is enough fish for next
there is enough fish for next
there is enough fish for next generations so now we have the green
generations so now we have the green
generations so now we have the green herbs we have the capers we have the
herbs we have the capers we have the
herbs we have the capers we have the garlic we have the French mustard we add
garlic we have the French mustard we add
garlic we have the French mustard we add some olive oil two tablespoons and we
some olive oil two tablespoons and we
some olive oil two tablespoons and we use a bit of red wine vinegar we add
use a bit of red wine vinegar we add
use a bit of red wine vinegar we add some pepper and a pinch of salt squeeze
some pepper and a pinch of salt squeeze
some pepper and a pinch of salt squeeze a bit of lemon
perfect now for the lentils half an
perfect now for the lentils half an onion again I chop some parsley so as
onion again I chop some parsley so as
onion again I chop some parsley so as soon as the lentils have cooked like
soon as the lentils have cooked like
soon as the lentils have cooked like 2025 minutes
2025 minutes
2025 minutes we take them off we drain them and we
we take them off we drain them and we
we take them off we drain them and we add the onion and the parsley when the
add the onion and the parsley when the
add the onion and the parsley when the lentils are still hot yet some olive oil
lentils are still hot yet some olive oil
lentils are still hot yet some olive oil some red wine vinegar some salt some
some red wine vinegar some salt some
some red wine vinegar some salt some pepper and some lemon mmm delicious
pepper and some lemon mmm delicious
pepper and some lemon mmm delicious so now we’re going to pan fry the Selman
so now we’re going to pan fry the Selman
so now we’re going to pan fry the Selman steaks what you really need to do is
steaks what you really need to do is
steaks what you really need to do is make sure the skin is really dry then we
make sure the skin is really dry then we
make sure the skin is really dry then we make sure the skin will be very crispy
make sure the skin will be very crispy
make sure the skin will be very crispy we season the fish and we add some
we season the fish and we add some
we season the fish and we add some vegetable oil on the skin of the salmon
vegetable oil on the skin of the salmon
vegetable oil on the skin of the salmon we put the salmon in the pan skin side
we put the salmon in the pan skin side
we put the salmon in the pan skin side down Wow we have this a piece of fresh
down Wow we have this a piece of fresh
down Wow we have this a piece of fresh Yukon Selman and don’t move it in order
Yukon Selman and don’t move it in order
Yukon Selman and don’t move it in order to have a crispy crispy skin press the
to have a crispy crispy skin press the
to have a crispy crispy skin press the the skin of the fish to cook the skin
the skin of the fish to cook the skin
the skin of the fish to cook the skin crispy evenly ah let me see here on the
crispy evenly ah let me see here on the
crispy evenly ah let me see here on the under meat around there it’s getting a
under meat around there it’s getting a
under meat around there it’s getting a bit wide so there the meat is cooked so
bit wide so there the meat is cooked so
bit wide so there the meat is cooked so if this is cooked a bit more than this
if this is cooked a bit more than this
if this is cooked a bit more than this I’m going to turn it around so now it’s
I’m going to turn it around so now it’s
I’m going to turn it around so now it’s on 30% I turn it around and let’s see on
on 30% I turn it around and let’s see on
on 30% I turn it around and let’s see on the other side if the skin is oh wow
the other side if the skin is oh wow
the other side if the skin is oh wow look at this
look at this
look at this it’s crispy and we cook it for another
it’s crispy and we cook it for another
it’s crispy and we cook it for another maybe one minute and drink no problem to
maybe one minute and drink no problem to
maybe one minute and drink no problem to have it a bit raw inside it’s warm but
have it a bit raw inside it’s warm but
have it a bit raw inside it’s warm but still has a scholar still oily because a
still has a scholar still oily because a
still has a scholar still oily because a dry piece of Selma’s reading up tasty
dry piece of Selma’s reading up tasty
dry piece of Selma’s reading up tasty and really here with this Selma you
and really here with this Selma you
and really here with this Selma you should taste this most perfect Selma of
should taste this most perfect Selma of
should taste this most perfect Selma of the world it’s also better we hope you
the world it’s also better we hope you
the world it’s also better we hope you like it
it’s good yeah it’s really good been
it’s good yeah it’s really good been fried you come Tita seven salsa verde
fried you come Tita seven salsa verde
fried you come Tita seven salsa verde and lentils I’ve got loads more great
and lentils I’ve got loads more great
and lentils I’ve got loads more great fish dishes from all around the world on
fish dishes from all around the world on
fish dishes from all around the world on my own channel please click the link to
my own channel please click the link to
my own channel please click the link to take a look I’d love to see you there
take a look I’d love to see you there
take a look I’d love to see you there and don’t forget to subscribe we say
and don’t forget to subscribe we say
and don’t forget to subscribe we say goodbye here from the Yukon River Maxine
goodbye here from the Yukon River Maxine
goodbye here from the Yukon River Maxine may we see you next time thank you for
may we see you next time thank you for
may we see you next time thank you for watching this show and see you soon
watching this show and see you soon
watching this show and see you soon again for a new fish tail hi guys I’m
again for a new fish tail hi guys I’m
again for a new fish tail hi guys I’m Bart and welcome to my fish tails
Bart and welcome to my fish tails
Bart and welcome to my fish tails Cooking Channel I’m living here in
Cooking Channel I’m living here in
Cooking Channel I’m living here in Amsterdam but more often you will see me
Amsterdam but more often you will see me
Amsterdam but more often you will see me traveling the world to live and to cook
traveling the world to live and to cook
traveling the world to live and to cook together with the most amazing fishing
together with the most amazing fishing
together with the most amazing fishing communities around the globe on my
communities around the globe on my
communities around the globe on my channel it’s all about lovely seafood
channel it’s all about lovely seafood
channel it’s all about lovely seafood it’s a stable of course there are the
it’s a stable of course there are the
it’s a stable of course there are the Gilligan I know many of you find it
Gilligan I know many of you find it
Gilligan I know many of you find it difficult to cook fish but why I will
difficult to cook fish but why I will
difficult to cook fish but why I will show you cooking seafood is so easy and
show you cooking seafood is so easy and
show you cooking seafood is so easy and so much fun to do mmm delicious
so much fun to do mmm delicious
so much fun to do mmm delicious besides I’m really proud being part of
besides I’m really proud being part of
besides I’m really proud being part of jamie oliver’s foodtube Network weekly
jamie oliver’s foodtube Network weekly
jamie oliver’s foodtube Network weekly on Fridays I’ll show you great new
on Fridays I’ll show you great new
on Fridays I’ll show you great new recipes based on world’s best seafood
recipes based on world’s best seafood
recipes based on world’s best seafood from now on I’ll be here to inspire your
from now on I’ll be here to inspire your
from now on I’ll be here to inspire your fishy Friday and it’s free so stay tuned
fishy Friday and it’s free so stay tuned
fishy Friday and it’s free so stay tuned and subscribe here subscribe subscribe
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