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Fly Fishing

Fly Fishing

Farm to Plate - Sn 1/Ep 8Farm to Plate - Sn 1/Ep 8

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In Seattle, Guy is Fly fishing for trout in Puget Sound and tossing together a chargrilled trout salad.

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- Good day, guys. My name's Guy Turland from Bondi Harvest and every chef knows fresh is best. In this series, we're foraging, fishing and farming for the freshest ingredients. We're leaving the kitchen behind, getting in the great outdoors, cooking seasonal recipes on the beach, in the forest, and on the paddock, so come join us. We're off the coast of Seattle, Washington, a region famous for some of the world's finest seafood. Today's recipe is going to be a beautiful barbecued trout. It's going to be citrus-y with some lemon and fresh herbs for the center. I'm going to do a char grilled pepper salad so it's going to be sweet, savory, smoky, it's going to be a whole bunch of herbs. It's going to be delicious. The first step is, we gotta go fishing. We're here with Dave on the shores of the Puget Sound, trying our hand at fly fishing to catch some trout. - My name is Dave McCoy and I run a fly fishing guide service here in Seattle. I've spent 16 years building the business here. - [Guy] Fly fishing is a specialized form of fishing that combines both skill and artistry, while offering the fisherman a chance to connect with nature and their surroundings. In fly fishing, fish are caught using an artificial fly that are cast using a rod and a fly line. The fly line is heavy enough to send the fly to the target. Artificial flies are made by fastening hair, fur, feathers, and other materials to a hook. - [Dave] This is the sound searcher. It's intended to be a little bait fish that's injured, so that's what we're imitating. - [Guy] Imitating natural bait for the fish. - [Dave] Absolutely. - You find that means fly fishing, you're sort of more connected to nature and what's going on, you've got to understand. - [Dave] You have to understand it better. - To be successful. - [Dave] Yeah, well, you don't have to. You can get lucky - Yeah, well - Washington is really diverse. This time of year, we're really focused on Puget Sound for sea run cutthroat trout. Wait. There you go. There you go, then stop right about here. Yeah, now we're casting. Yeah. - [Guy] You feel a difference, you can feel the flick. - Yeah, absolutely, you feel that rod unloading right? Yeah, the wrist, I usually tell people whether you believe in God or Darwin, the wrist was put on you to make this hard. Because it wants to break naturally and it's not a natural part of the cast and throw. - [Guy] Yeah it's wanting to do it's movement, right? - Exactly, it takes all the energy out of the rod, so. Wait, wait. There you go, yeah. - You can seriously feel it. The technique is more challenging than I could ever imagine but I understand why the sport of fly fishing is so enjoyable. The rhythm, the movement, the casting, it's almost like a form of meditation. - [Dave] Don't lose him! - [Guy] What've we got here? What is that? - This particular species is the costal cutthroat which is resident to everywhere from Southeast Alaska all the way down into Northern California. - [Guy] And how big do they get? - [Dave] We caught one out here that was almost 25 inches long so it was probably a four or five pound fish. - [Guy] How do you tell it's-- - So the cutthroat typically have these red slashes on the bottom of their throat, but when they're anadromous and go back and forth for protection in the salt water, they tend to get more white and silver along the belly and bottom of them and those things disappear. When they go into fresh water, they tend to loose that silvery complexion, but when they come back to the salt they regain it, so this is a cutthroat but there's no sign of slashing on its throat. - It's so, so beautiful but it's a catch and release here, so we're gonna give him a little pat, take a few photos and send him home. Okay, so, David was nice enough to catch some trout yesterday so we're going to fill up the trout and then we're going to make like a little sandwich and basically char grill and smoke it over the barbecue, put it together, it's going to be delicious. It's a beautiful day. Let's get cooking. Okay, before we char grill our peppers, our first step is to hit them with a bit of olive oil, some salt and pepper. Alright, so these are going to go straight onto the char grill. Alright so we just want one part of a garlic. Just pop that off. Just a little one. And we're just going to mince that out with the chili. So just run your knife through the chili and garlic so it's super fine and delicate. Handful of currants or sultanas straight into the mixing bowl. Some lemon rind. We're going to pick some basil or some parsley or any fresh herb you have on hand. To add texture to our salad, we're going to slice up some beautiful toasted almonds and mix that through. Alright so that's exactly what you're after. A gorgeous even color. They really come off. You don't have to be too pedantic about it. You can leave some on there. It adds a little bit of flavor. Sort of char grilled pepper noodles almost. Put your peppers in there. I'm going to just mix gorgeous salad together, bring all those flavors and ingredients. Dress it with some lemon juice, little hit of olive oil. Alright, so that's our salad all ready to go. The next step is the fillet, our beautiful trout, so just using the spine of the fish as a guide for your knife, take your time. Fillet should just come off like that. How beautiful is that. And then take your fillet off and that's it. Gorgeous, trout fillet, almost ready to be trussed and cooked off. Then it's as simple as flipping it over and going the other side. Now for the final touches. A little oil. Some pepper. A few sage leaves. And some slices of lemon. And stuff the fillets, truss them together and place them on the grill. This is a little trick that I learned camping. Throw a few sticks on the grill just to stop the fish from sticking and to keep it off the direct heat. And then just finish it with a little pinch of salt. All these beautiful charred peppers, the herbs, the fresh lemon. It's a really nice mix. Alright, mate, it's time to taste. - [Dave] Alright, let's do it. - Have a go. Thank you for showing us around too. - Oh, absolutely. - Thanks for teaching me and giving me hints on how to fly fish. - That was awesome. You kicked serious butt out there. - Thanks. Let me know what you think, tell me how you think it goes. Yeah? - Oh yeah. - Doesn't get any fresher, huh? - No, my God, that's so good. - I mean, that is a supermarket. - Yeah, out there. - Alright guys. Thanks for watching. Make sure you check out all the other episodes. Check up on the harvest and we'll see you next week.

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