×

Usamos cookies para ayudar a mejorar LingQ. Al visitar este sitio, aceptas nuestras politicas de cookie.

image

Overheard Podcast at National Geographic, Gordon Cooks Whitefish | Gordon Ramsay: Uncharted

Gordon Cooks Whitefish | Gordon Ramsay: Uncharted

[intense music]

Come on.

OK.

Now you got fish.

GORDON RAMSAY (VOICEOVER): I'm on the Tornio River,

and I've finally caught something.

It's a fish, right, Marcu?

No, it's not fish, but stone.

There are only stone there.

Damn.

I thought had one, then.

Yeah.

Come on, baby.

[intense music]

GORDON RAMSAY (VOICEOVER): The river is

clearly not in a giving mood.

Maybe today is not my lucky day.

Yeah.

Listen, what I'd love to do--

Yeah.

If you don't mind, is taste one.

Yeah.

And we have a special way to cook this whitefish.

That's hard.

Yeah.

A lot harder than you think.

Yeah.

Exactly.

It's quite unique to be given a chance to fish

with this family because only a few families have the rights

to fish along these banks.

So a unique experience.

I just hate going home empty handed.

GORDON RAMSAY (VOICEOVER): Marcu has asked

his friend Kimmo teach me the traditional way

to cook whitefish.

We're gonna taste it in here.

GORDON RAMSAY (VOICEOVER): This being Finland,

it obviously involves a very warm wooden hut.

Hello.

Hello.

How are you?

Oh, Kimmo.

Kimmo, nice to see you.

Gordon.

Wow, this is beautiful.

Yeah.

Oh my God.

So traditionally, they're all cooked on sticks like that?

Yeah, this is traditional way.

Couple hundred years.

GORDON RAMSAY (VOICEOVER): The fish are rested for 24 hours

before they're cooked and then put on this open fire to roast.

He's turning them round every, what,

every three or four minutes?

Yeah.

Once they're colored?

Yeah.

That's amazing.

And what are you seasoning them with?

What's the seasoning?

Just natural.

No.

Nothing before.

Nothing at all.

Wow.

Hello.

Well, let me show.

Golden.

Wow.

That's golden.

This is ready.

They're ready.

It's crispy.

What's he putting in there?

Yeah.

This is--

What is that?

Very strong salt water.

And that's the only way you prepare it.

And after it's ready.

So he cools them down in the salted water?

Yeah.

GORDON RAMSAY (VOICEOVER): The saltwater

prevents them from cooking any further and flavors the fish.

What an amazing technique.

They look incredible.

The smell--

Yeah.

-- is amazing.

Kimmo, how do you know they're cooked?

[speaking finnish]

He has a thermometer on his finger.

Right.

He's got therm--

You've made the skin almost like bacon.

It's crispy.

Yeah.

Not too hard.

No.

But not too soft.

No.

Got a beautiful color.

Crispy.

GORDON RAMSAY (VOICEOVER): Maybe it's the chef in me,

but I can't stand by and watch Kimmo do all the work

without offering a hand.

Kimmo, do you want them turned?

Yeah?

Which ones?

This.

Turn that one.

And this.

Man.

Ah?

It's the water.

It's ready.

In?

And next one.

[bleep] You got to move fast because all of a sudden--

Crispy.

This one?

You start off with nothing, and then they're all going.

This one?

Check.

That's helpful, hey.

[speaking finnish]

Yes.

Fast, fast.

Fast, fast.

Coming up.

Coming up.

[speaking finnish]

Oh.

That one.

That one.

Go, go.

Go, go.

[bleep] Go fast.

This one?

Oh, [bleep].

Oh.

[bleep]

Last two.

Kimmo, two to go.

Yeah?

One each, because you've done no--

you've done no work.

Yeah.

You just stood there.

Yeah, I'm--

Yes.

But I am the fisherman, too.

Yeah.

[bleep]

Really?

Seriously?

Last one.

Look at that.

Great.

[gentle music]

Kimmo.

Oh.

Please may we eat now?

Yes.

Thank you.

God, look how white that is.

Oh?

No, there's no bone.

Mm.

[speaking finnish]

Oh my goodness, me.

It doesn't need salt, Kimmo.

It is really delicious.

Honestly.

It's the only village you can get it in the world.

Really?

Yeah.

I've eaten a lot of fish in my life, sometimes with chips.

But that on its own is delicious.

And it's given me a lot of inspiration for the final cook

at the end of the week.

And I'd love for both of you to join us at the final cook.

Really?

OK.

Now, would you do me a favor and go out

and get some fish for the cook at the end of the week?

Yeah.

Let's say, I do immediately after this.

Will you catch any this time?

Yeah.

For sure.

Delicious.

Thank you.

Great job.

What an amazing fish.

Delicious.

It's definitely given me inspiration

now for the final cook.

Don't get too clever with this white fish.

First of all, I'm going to have to follow that technique

and cook over wood, otherwise if you start filleting it,

cooking it skin side down, nonstick pan,

you're going to get absolutely slaughtered.

So keep it simple, but a nice little find, the whitefish.

[thoughtful music]

Learn languages from TV shows, movies, news, articles and more! Try LingQ for FREE

Gordon Cooks Whitefish | Gordon Ramsay: Uncharted Gordon||Beyaz balık||Ramsay|Keşfedilmemiş ||Peixe-branco||Ramsay| Gordon Ramsay kocht Weißfisch | Gordon Ramsay: Uncharted Gordon Cooks Whitefish | Gordon Ramsay: Uncharted Gordon Cooks Whitefish | Gordon Ramsay : Uncharted Gordon Cooks Whitefish | Gordon Ramsay: Uncharted ゴードン・クックス・ホワイトフィッシュ|ゴードン・ラムゼイ:アンチャーテッド Gordonas ruošia sykus | Gordonas Ramzis: neišbandyta Gordon Cooks Whitefish | Gordon Ramsay: Uncharted Gordon Beyaz Balık Pişiriyor | Gordon Ramsay: Keşfedilmemiş Gordon Cooks White Fish | Гордон Рамзі: Незвідане Gordon Cooks Whitefish | Gordon Ramsay: Uncharted

[intense music] yoğun|

Come on.

OK.

Now you got fish. Şimdi|||

GORDON RAMSAY (VOICEOVER): I'm on the Tornio River, ||seslendirme||||Tornio| ||||||Tornio|

and I've finally caught something. |||yakaladım|

It's a fish, right, Marcu? ||||Marcu ||||Marcu

No, it's not fish, but stone. |||||taş

There are only stone there.

Damn.

I thought had one, then.

Yeah.

Come on, baby.

[intense music]

GORDON RAMSAY (VOICEOVER): The river is

clearly not in a giving mood.

Maybe today is not my lucky day.

Yeah.

Listen, what I'd love to do--

Yeah.

If you don't mind, is taste one. ||etmezseniz||||

Yeah.

And we have a special way to cook this whitefish. |||||||||Weißfisch |||||||||beyaz balık

That's hard.

Yeah.

A lot harder than you think.

Yeah.

Exactly.

It's quite unique to be given a chance to fish

with this family because only a few families have the rights

to fish along these banks. balık tutmak için||||kıyılar

So a unique experience.

I just hate going home empty handed. ||nefret ediyorum||||eli boş

GORDON RAMSAY (VOICEOVER): Marcu has asked

his friend Kimmo teach me the traditional way ||Kimmo|||||

to cook whitefish.

We're gonna taste it in here.

GORDON RAMSAY (VOICEOVER): This being Finland,

it obviously involves a very warm wooden hut. ||||||ahşap|kulübe |||||||cabana

Hello.

Hello.

How are you?

Oh, Kimmo.

Kimmo, nice to see you.

Gordon.

Wow, this is beautiful.

Yeah.

Oh my God.

So traditionally, they're all cooked on sticks like that? ||onlar||pişirilmiş||||

Yeah, this is traditional way.

Couple hundred years.

GORDON RAMSAY (VOICEOVER): The fish are rested for 24 hours |||Balık|||||

before they're cooked and then put on this open fire to roast. ||||sonra|||||||

He's turning them round every, what,

every three or four minutes?

Yeah.

Once they're colored? ||renkli

Yeah.

That's amazing.

And what are you seasoning them with? E con cosa li condite?

What's the seasoning? ||baharat karışımı

Just natural.

No.

Nothing before.

Nothing at all.

Wow.

Hello.

Well, let me show.

Golden.

Wow.

That's golden.

This is ready.

They're ready.

It's crispy. |gevrek |crocante

What's he putting in there?

Yeah.

This is--

What is that?

Very strong salt water.

And that's the only way you prepare it.

And after it's ready.

So he cools them down in the salted water? Böylece|||||||| |||||||salgada|

Yeah.

GORDON RAMSAY (VOICEOVER): The saltwater

prevents them from cooking any further and flavors the fish. |||||daha fazla|||| |||||||temperar||

What an amazing technique.

They look incredible.

The smell--

Yeah.

-- is amazing.

Kimmo, how do you know they're cooked?

[speaking finnish]

He has a thermometer on his finger. |||termometre||| |||termômetro|||

Right.

He's got therm-- |sahip oldu|termal ||termômetro

You've made the skin almost like bacon. ||||||domuz pastırması

It's crispy.

Yeah.

Not too hard.

No.

But not too soft.

No.

Got a beautiful color.

Crispy.

GORDON RAMSAY (VOICEOVER): Maybe it's the chef in me,

but I can't stand by and watch Kimmo do all the work

without offering a hand. elle yardım etmeden|||

Kimmo, do you want them turned? |yap||||

Yeah?

Which ones?

This.

Turn that one.

And this.

Man.

Ah?

It's the water.

It's ready.

In?

And next one.

[bleep] You got to move fast because all of a sudden-- kızım|sen|||||||||

Crispy.

This one?

You start off with nothing, and then they're all going.

This one?

Check.

That's helpful, hey.

[speaking finnish]

Yes.

Fast, fast.

Fast, fast.

Coming up.

Coming up.

[speaking finnish]

Oh.

That one.

That one.

Go, go.

Go, go.

[bleep] Go fast.

This one?

Oh, [bleep].

Oh.

[bleep]

Last two.

Kimmo, two to go.

Yeah?

One each, because you've done no--

you've done no work.

Yeah.

You just stood there.

Yeah, I'm--

Yes.

But I am the fisherman, too.

Yeah.

[bleep]

Really?

Seriously?

Last one.

Look at that.

Great.

[gentle music]

Kimmo.

Oh.

Please may we eat now?

Yes.

Thank you.

God, look how white that is.

Oh?

No, there's no bone. |||kemik

Mm.

[speaking finnish]

Oh my goodness, me.

It doesn't need salt, Kimmo.

It is really delicious.

Honestly.

It's the only village you can get it in the world.

Really?

Yeah.

I've eaten a lot of fish in my life, sometimes with chips.

But that on its own is delicious.

And it's given me a lot of inspiration for the final cook

at the end of the week. |||||Woche

And I'd love for both of you to join us at the final cook.

Really?

OK.

Now, would you do me a favor and go out

and get some fish for the cook at the end of the week?

Yeah.

Let's say, I do immediately after this.

Will you catch any this time?

Yeah.

For sure.

Delicious.

Thank you.

Great job.

What an amazing fish.

Delicious.

It's definitely given me inspiration

now for the final cook.

Don't get too clever with this white fish.

First of all, I'm going to have to follow that technique ||||||||||Technik

and cook over wood, otherwise if you start filleting it, ||||||||filetleme| ||||||||desfiando|

cooking it skin side down, nonstick pan, |||||yapışmaz| |||||antiaderente|

you're going to get absolutely slaughtered. |||||katledileceksin |||||esfolado

So keep it simple, but a nice little find, the whitefish.

[thoughtful music]