This is our winning fish. It's a beautiful turbot. Ideally, try to find a fish market you can put your trust in, and always buy your fish whole. It's the best guarantee of freshness.
這是我們的優勝魚。牠是條漂亮的比目魚。理想來說，試著找到一個你能夠信任的魚市場，然後買魚就要買整條。那是鮮度的最佳保證。
There's a few things to look for when choosing fresh fish. First, go to the gills here. And they should be pink and clean. That's wonderful. And the eyes, the eyes should be glistening, shining. They shouldn't be sunken, glazed over. And the skin, well, it should have a nice resistance. You can see here. There's a lovely sheen to it.
挑選新鮮的魚時有幾件事情要注意。首先，看看這邊的鰓。而它們應該是粉紅色且乾淨。那很棒。還有眼睛，眼睛應該要是閃閃發光、明亮的。它們不應該是凹陷、混濁的。還有魚皮，嗯，它應該很堅實。你可以看看這裡。光澤很美。
So, now, we need to fillet the fish. Let's do this. There's a central bone around this down here. What we're gonna do is run the knife along that bone first. I'm left-handed, so I might be doing it differently, to some of you, but working from the tail...up.
所以，現在，我們要將魚切片。開始吧。大概在這下面有塊主要的骨頭。我們要做的是首先將刀沿著那塊骨頭劃下。我是左撇子，所以可能會做得跟你們一些人不一樣，而是從尾巴開始...往上。
You can feel...two bones have come out from the central bone. Just get the knife...running along that, and just work it, slide it along the bones to the outside of the fillet. You'll feel the fillet coming away, nice and easily. Came with this... Just be very gentle. You've taken all the care to choose this fish. Now, be very careful when filleting it.
你能感覺到...兩塊骨頭從主要骨頭上分出來。只要將刀子...沿著那個劃下，就這麼做、沿著骨頭劃到魚片的外側。你會感覺到魚片很棒、很簡單的分離了。這樣弄...就是要很溫柔。你已經非常謹慎小心地選了這條魚。現在，在切魚片的時候要很小心。
I'm leaving the skin on, because I like the flavor and the texture of the skin, but...if you want to, just remove it after you taking the fillet off. Here we are. Here's a beautiful fillet of turbot. You can see here the thickness of flesh. This is really important, if we're gonna keep that moisture and juiciness inside our fish.
我要把皮留在上面，因為我喜歡魚皮的味道還有口感，但...如果你想，只要在切好魚片之後將它移除就好。這就對了。這是片漂亮的比目魚排。這裡可以看到厚厚的魚肉。如果我們要保持我們魚肉內濕潤多汁，這真的很重要。
My test revealed the Aaron Victory is the best variety for making chips. If you can't get those, go for Maris Piper. I'm cutting the potatoes into fairly regular size chips, because that makes for interesting range of textures. The only important thing here is "don't cut them too thick." If you do, there will be too much moisture inside the potato, inside the chip. What that would do, is to render the chips soggy.
我的測試結果顯示Aaron Victory(英國馬鈴薯品種)是做薯條最棒的種類。如果你弄不到那些，就用Maris Piper(馬鈴薯品種)吧。我把馬鈴薯切成完全是一般大小的薯條，因為那產生耐人尋味的口感層次。這裡唯一重要的事情是「別把它們切得太厚」。如果那樣，馬鈴薯、薯條裡面會有太多水分。那會使薯條變得濕濕的。
So, once you cut the chips, place them in a bowl of water. And just leave them among the tap for about five minutes, just until the water becomes clear, washing out some of the starch. I devise this recipe to make the fluffiest, crispiest chips imaginable. It's a three-stage process.
所以，一旦你切好薯條，把它們放在一碗水中。然後就把它們放在自來水龍頭下沖大約五分鐘，直到水變澄清，洗掉一些澱粉。我設計這食譜來做出人們能想像到最鬆軟，最酥脆的薯條。這是三個階段的步驟。
For the first step, after the potatoes have been washed, place them in the pan of lightly salted water and cook them on simmering. And that will take between ten and twenty minutes, depending on the potato. And what we are looking for here is we want the potato to be...just as close as possible to breaking up. Be very careful of those. A few seconds too long, and you're gonna end up with potato soup.
第一步，在馬鈴薯洗過之後，把它們放進稍微加鹽巴之平底鍋的水中，用微火慢煮。而那會花上十到二十分鐘，視馬鈴薯而定。然後這裡我們要的是，我們想要馬鈴薯成為...就是盡可能的接近散開。那些要很小心。多煮幾秒鐘，結果你就會煮成馬鈴薯湯。
These are just about ready. I can show you this. You'll see outside of the potato. It's all broken up. All those crannies and cracks will absorb the oil and make the outside of the chip wonderfully crisp. So, (at) this point, we need to drain them. I've got here a cake rack sets over a tray. Just place them on the rack. There's still a lot of steam inside that chip, a lot of moisture, we want to get rid of some of that. We do that by using the fridge. Now, the air in here is very dry. We put this in here for about thirty minutes. So here's some that have been in for about half an hour or so. You can see it got that wonderful rough surface. What's happened is while the potato's cooled down, the starch in there that you recrystallized has firmed up the chip. And that will mean we're gonna have a wonderful crust.
這些就快好了。我可以給你看看這個。你會看到馬鈴薯外部。它整個都快要散開了。那所有的縫隙和裂痕會吸收油脂並讓薯條外部驚人的酥脆。所以，在這時候，我們需要讓它們排出水分。我這有個架在托盤上的蛋糕網架。就把它們放在網架上。薯條裡面還有很多蒸氣、很多水分，我們想要除掉一些。我們用冰箱來除水。現在，這裡面的空氣非常乾燥。我們把這放在這裡大約三十分鐘。所以這有些已經在裡面大約半小時左右了。你可以看到它有那很棒的粗糙表面。發生的事情是，當馬鈴薯冷卻，那裡面你使其重新結晶的澱粉讓薯條結實彈牙。而那意味著我們會有很棒的外皮。
So now, for the step two of the three-stage process: The first frying. In here, chips that we dried in the fridge. They're all set to a hundred and thirty degree centigrade. They've been in here for about five minutes. They're just about ready. What we're looking for...is the outside of each chip is just beginning to color, but no more than that. At this stage, we dry them out once more. There's still a little bit too much moisture inside each chip. If we don't get rid of that, these chips are still gonna become a little bit soggy. So, we turn them back on a cake rack, and repeat the process again. Put them in the fridge, leaving them to dry out a little bit further. And once that's done, you can place them in a sealed container, and leave them until you're ready for the third stage: the final fry.
所以現在，三階段步驟中的第二步：第一次油炸。在這裡面，我們在冰箱中風乾的薯條。它們都被設定到攝氏一百三十度。它們已經在這邊約五分鐘了。它們快好了。我們所想要的是...每根薯條外面剛開始變色，但不要超過那樣。在這時候，我們再一次的弄乾它們。每根薯條裡面仍然有稍微多了點的水分。如果我們不除掉，這些薯條仍會變得有點濕濕的。所以，我們把它們放回蛋糕網架上，再一次重複該步驟。將它們放入冰箱，將它們放著乾燥更久一點。而一旦那完成了，你可以把它們放在一個封閉的容器中，並把它們放著直到你準備好第三階段：最後的油炸。
Well, after a lot of head-scratching, we managed to crack the recipe for the batter. What you need is one of these, a soda siphon used in making carbonated drinks. We're gonna use it to put more bubbles in the batter. So, to make the batter recipe, in here, I've got flour and rice flour. I'm gonna add to that some honey. Now this will just help the color of the batter. And then, Vodka. And finally, I'm gonna add the beer. It's important to open this last minute, because you wanna keep as much gas in here as possible. It's gonna make the batter even lighter.
嗯，在經過一番苦思不解之後，我們設法破解了麵糊的食譜。你需要的是一個這種東西，用來做碳酸飲料的蘇打水瓶。我們要利用它在麵糊中加入更多氣泡。所以，要做出麵糊食譜，在這兒，我有麵粉和糯米粉。我要在那加進一些蜂蜜。然後這正好會幫助麵糊上色。然後，伏特加。而最後，我要加啤酒。最後一刻在打開這個很重要，因為你要盡可能地在這裡面留住更多的氣體。它甚至會讓麵糊更清爽。
Mix everything together. Again, it's important to keep the bubbles. Don't be too worried if you've got some...lumps in here. If anything lumps there, it's gonna make for a more interesting texture. Now I need to fill the siphon. And you can see these lumps going in. Those lumps are gonna give this really wonderful little nugget its crisp batter.
把所有東西混在一起。再說一次，保留氣泡是很重要的。如果你有一些...疙瘩在裡面，別太擔心。如果任何東西在那結塊，它將會產生更多耐人尋味的口感。現在我得充填蘇打水瓶。而你能看到這些疙瘩進到裡面。那些疙瘩會給這個非常棒的小金塊它的酥脆麵糊。
To charge the siphon, the can is the CO2 here...and when we do that three times, get...we get as much carbon dioxide in here as possible. So when this is fully charged, it needs to go into the fridge, and the reason for this is carbon dioxide is much more soluble in cold liquid. So by cooling the batter down, we're gonna get more gas, more bubbles. That will make for crisper, lighter batter.
要填充蘇打水瓶，這裡這瓶是二氧化碳...而當我們那樣做三次，讓...我們盡可能地將很多二氧化碳放進這裡。所以當這完全裝滿，它需要被放進冰箱，而這樣做的原因是二氧化碳在冰冷液體中更容易溶解。所以藉由冷卻這麵糊，我們將得到更多氣體、更多氣泡...那會產生更酥脆、更清爽的麵糊。
So now to our chips: this is the third and final stage for our chips. After the second drying in the fridge, they need to be fried one more time. Now, these have been in here for three minute, about a hundred and ninety degrees centigrade. Another four or five minutes, that will be ready.
所以現在到我們的薯條上：這是我們薯條的第三個也是最後的階段。在冰箱裡第二次乾燥之後，它們需要再被油炸一次。現在，這些薯條已經在這裡三分鐘了，大約攝氏一百九十度。再四或五分鐘，那就會準備好了。
Onto the fish: I've got in here a pan of oil. We use a pan for the fryer for two reasons: One, because the size of it. The second and more importantly, we need to cook this batter really quickly. Most fryers are not very accurate reliable at higher temperatures. So I've got a probe. It's very important to make sure... you know the temperature. We're looking for 220. Meter approach may show all those are getting too hot.
回到魚上面：我這裡有一平底鍋的油。我們用平底鍋當煎鍋有兩個原因：第一，因為它的大小。第二也是更重要的，我們需要非常快速的炸麵糊。大部分的煎鍋在較高溫的時候不是很準確可靠。所以我有個探針。要確保...你知道溫度很重要。我們要220度。儀表量測的方式可以顯示所有變得太熱的部分。
The batter, just empty this out into the bowl. You can see all the bubbles. The reason for coating the fish in seasoned flour, is to make sure the batter stays; otherwise it's gonna fall off. Into the batter, and straight into the oil. Here's something I picked up from the tempura restaurant. Just taking your spatula, and drizzling that batter on top of the fish, and you're gonna get these wonderful shards of really light crisp batter.
麵糊，只要把這清空到碗裡。你能看到所有的氣泡。用調味麵粉包裹住魚肉的原因，是為了要確保麵糊留在上面；否則它會剝落。放入麵糊中，然後直接放入油中。這是我從天婦羅餐廳學到的。只要用你的刮刀，將那麵糊滴到魚面上，然後你將會得到這些非常棒的、用非常清爽酥脆麵糊製成的外殼。
Ok, these chips are now ready. This batter, so crispy, looks fantastic. And the chips... Now, I just wanna have a look at the fish. That is perfect!
好，現在這些薯條準備好了。這麵糊 – 如此的酥脆 – 看起來很棒。而這薯條...現在，我只想要看一下魚肉。那真完美!
- 「信任、相信」- Put Trust In
Ideally, try to find a fish market you can put your trust in, and always buy your fish whole.
理想來說，試著找到一個你能夠信任的魚市場，然後買魚就要買整條。 - 「(眼珠、目光)混濁、呆滯無神」- Glaze Over
And the eyes—the eyes should be glistening, shining. They shouldn't be sunken, glazed over.
還有眼睛－－眼睛應該要是閃閃發光、明亮的。它們不應該是凹陷、混濁的。 - 「產生、造成」- Make For
If anything lumps there, it's gonna make for a more interesting texture.
如果任何東西在那結塊，它將會產生更多耐人尋味的口感。 - 「使堅硬、使結實」- Firm Up
What's happened is while the potato's cooled down, that starch in there that you recrystallized has firmed up the chip.
發生的事情是，當馬鈴薯冷卻，那裡面你使其重新結晶的澱粉讓薯條結實彈牙。 - 「產生、造成」- Make For
If anything lumps there, it's gonna make for a more interesting texture.
如果任何東西在那結塊，它將會產生更多耐人尋味的口感。 - 「產生、造成」- Make For
If anything lumps there, it's gonna make for a more interesting texture.
如果任何東西在那結塊，它將會產生更多耐人尋味的口感。 - 「剝落」- Fall Off
The reason for coating the fish in seasoned flour is to make sure the batter stays; otherwise it's gonna fall off.
用調味麵粉包裹住魚肉的原因，是為了要確保麵糊留在上面；否則它會剝落。
