I'm my continent I'm one of those few little fancy food school today I'm going to show you how to prepare a whole and we're gonna bake them in the oven first thing we need to do is make sure the fish is nice to help it's much clearer eyes etc it's still got a stomach so what we need to do is trim down through the belly we don't want to punch the knife into that because you want to keep the guts feeling whole so what you need to do is little piece in just run your knife up towards the base of the scope and you've got like a little plate here whether it's it's run round each side gives you room to move because you get anything this is basically with the tail starts so the stomach sets into that cavity here what you do need to do now is remove the stuff as much as possible with one half I've just put the knife in me and it's just basically removed with the gland sets and where the fish dispose of its waste and I'm using my hand just to get in there and let's lift the stomach away it's quite important that you try to keep everything as whole as possible because you don't want a stomach country when you get to a stage like this you need to just tackling like them and come around accordingly and this is a really fresh butter that's really great which means that there is no smell it's really fresh and just trimming accordingly you kick the stomach whole will find a be a bit of sand in there so if I'm keeping it whole you're not actually really the fish at all and you're not getting any person doesn't discoloration and as you can see the fish is fairly clean on the inside will click run settle some calls wouldn't and that's basically all we need to do for the cleaning and preparation if you do punch to the stomach but you need to cleaned out really well because it can be quite bitter in the clinics you ruin the sweetness and flavor on fish itself you can run them your water down through the gills and that will help flush it out at the same time but pretty much that's it I've been clean now that you've cleaned our first we've kept that dry we've kept mate a nice and clean we've made sure that there's no extra scales on it or anything else like that nothing needs trimming back which is fine what I'm gonna do is because it looks really attractive when it's cooked with it's got its fins on it them and that sort of thing so we want to sort of keep it its integrity to a point what I do want to do though is just scouring the flesh a little bit and then we'll start allowing some different flavors to come in so all I'm doing is just licking the flesh at the top at the side okay and that's going to help us to introduce some salt some different flavors we we trimmed it and below we've opened up that cavity which is great because what that does it allows a natural point with a Fishman setter I'm going to get a line you can use a lemon as well and we're going to use that to help pack the cavity door sit on the top the fish stand mostly when we put it into our pan what we do want to do is put a little bit of oil in the white and it's two of your pain and it's just to help us wrong we put our fish into our pain it's a good size Panthro with beans around if you've given a salmon or longer piece of fish along the whole fish that I say the best way to do it is to break the backbone so you need to just cut through the paper and you can bend it accordingly and fold around so a bad presentation we want a little bit of butter on there and then that is gonna give it a little bit of flavor and a little bit of consistency to it as well so flavor comes about from a little bit of color coming back from the salt on the batter at the same time and it's in that little as that we need what I do want to do is probably pulling a little bit of oil just on top and just take a look give it a bit of a shine just rub that in so it's going to help protect the fish it's also going to help add a little bit of color at the same time we're gonna add some salt we have a flaky sea salt I'll kind of hit too much because they can always season a little bit later on but it's certainly enough economy I like using a crazed black pepper it's deep color consistency and flavor also it's not so much an agent flavor after we're going to hit some Chinese rice wine just a little bit it's gonna help stink produce some flavors as well we've got a little bit of mirin it's just to edit a little bit of hint of flavor because we've got a wine there at the moment the wonderful thing that we're supplying is my sweet sort of flavors so a bit of wine on me a bit of mirin school you're going to help - at night - as well what we came to the very once it's Colette that liquid can be used to make the dressing or a source accordingly I'm gonna put in some line I'm gonna squeeze a little bit of line over out fish and into our water and this is what would be a base of a stock without flavor base as well that's it lol on 200 degree Celsius you put a little bit lower and you bake it for a slower time but we don't want to shock the fish we want to bring the temperature up and slowly around the fish when we cook them and a and like this Tim - these two come inside now all this is ready isn't it great 315 12 minutes we put it in a white white a little bit of murder but some lemon and some lime remains the same so there's wonderful aroma coming through it's just nicely cooked and if you can see the skins to started to fall off but I like serving it in the dish itself there's a lot of flavor in there at the same time as you can see this liquid has a wonderful flavor of the fish itself is just great to use presenters and what you can do is use a knife and a fork into what would happen is the first of all just fill it will just come off the bone so all we're doing is rubbing it down one side of the bone itself you can cut that and as you can see and there's no phones the bones of it behind it you can see rib cages get behind here and all you're doing is pulling the beautiful Filat off okay put a little bit of liquid on there serve it a new plate absolutely brilliant thanks for watching your bit seafood school video I hope that's been like relevance to you for more information visit Gordon see the school