hi guys if you look just past where that green field is when those line the trees that's the river that's the river 7 in Worcester and from that River comes these right then the big reveal check this out this court down in that river down there just over the road from my house it's a Zander I mean I would look at that that is awesome also known as a pipe perch obviously it's got that long body like a pike and these two dorsal things look at the spines on that and I'll see you have a look at that mouth I can get that open you wouldn't want to get stuck in there I mean my mate phone me up people keep giving me fish nowadays I mean I have those two lovely trout the other week and while mate cube said to one hander I said you better believe I do so what I'm going to do I'm going to scale this and then we're going to collect it I'm going to do something real special with that I mean they love these in Europe it's a delicacy you know they love this kind of stuff you know very often you see them so say goodbye to my little friend right make that one incision by the head they're following that backbone I don't think I should do it on this block really because I can't maneuver that's it just keep going out to the tailor so around that undertale we can go down those rip bones up nice and gentle to your mouth with the fit kit that lovely white flesh that's fantastic on this so anyway I'll get on do the other outfit we'll get back I want you just trim that fill it up just going to cut across there just tidy up a bit tear off look at that flesh so I mean I'm so amazed it's just absolutely also truly is lovely that is and not much left on the bone I should do this really Verdi written use up for some stock that's what we're gonna do is that the portion these beauties up I might even skinny yet and then we'll cook something with it so what I'm going to do then I'm going to cut into three nice portion I'll say about that and that I've been truly stunning isn't it you know amazing and for nothing as well brilliant so there's my portions for the pot mommy plates chilling down a bit to be a nice close-up on that afternoon folks right let's cook miss Lander that beautiful Zander where I showed you just over the road from my house we're going to poach it and we're going to poach it in a cord way on so we're going to get that on first the fish there and this is just simple I'm gonna take one carrot roughly slice it put that in the pot I'm going to put a points of water in let's just on the hot two sticks of celery a three and then I've got six peppercorns now going on show you the pot in a minute whoa no nyan cat' eolian running from the bottom on the fridge just close it roughly what we're going to do we're just going to build it there all this up then we're going to bring it to the boil and we're going to let it simmer for 20 minutes and this'll add so much flavor to that fish for that it so yeah bay leaf springs up I'll get that on the pot so you see all the morning readings now I'm just going to use the stalks of that party so I'll see a pint of water one only and slice one carrot slice two sticks of celery sliced six peppercorns the stands off that tear parsley I'll just get my bottle out yet and I'm just going to put a little drizzle because I'm going to make a sauce and I'm going to use this lovely Perry and get the lid off come on going to put a bit in there now I put a bit in here hmm yes whoa so what we'll do I'll put the heat up I'm going to bring that to the boil as soon as it starts boiling I'm going to submit for twenty minutes then we'll go from there okay right that stalks been simmering for 20 minutes now as you can see it's still going I'm going to take some heat out of that and then what I'm going to do is I'm going to add my lovely piece of fish I'm just going to do one piece now I'm going to just lay it in there cover it over a little bit and let that just gently start to cook for three or four minutes then I'm going to put the lid on take it off the heat and that will cook in the residual heat right in the meantime I just want to spin around the ingredients for the sauce right for my sauce we're going to make a lovely sauce we're going to that's one chopped shallot we're going to get the pan put some olive oil in we're going to fry one shallot off one garlic clove and then before that starts you know to burn we don't want it burn so I'm going to add a couple of eggs Falls of the stock you know the chorion reduce that down add some of the peri I'm going to reduce that down I'm going to thicken it with a bit of flour add some butter add an egg yolk Haysbert a little bit of lemon juice and some pepper we're going to nap that fish I mean I tried this a weekend I was totally blown away I've never cooked this before and I hope you'll enjoy this because it is classic it's beautiful it's anxious it's just I I would blown away I just want to show you that fish then you had a few minutes I'm going to like I said I'm going to turn the heat off that what I would take it off in time the user pan so put that over that excuse across the battle bear fire some eating now let's get the camera on this she's gonna get it open so it's the heat now a little bit of olive oil get off slots on their side brown widow on and burns don't worry too much about you now fine it is you know a bit of a rustic dude you notify an image installed shaft just like good food so you know if we can find a head of evolution asleep hit our garlic you just give that a stir and what we will do we just wait for them to start going you know so we don't want to watch this bit and then without all the other ingredients so my garlic and should I live in a few minutes I'm just going to add four or five tablespoons for that call we on that the switch is cooking in I'm going to be at 6 o'clock at night 6 o'clock in the morning there is no finest mother in the world and garlic is Sherlocks climbing fly-in fly-in and olive oil anyway this up what I'm going to do with that now is I'm going to reduce that down a bit then without our Perry so that's reduce nicely you know at some of this Perry which is sorry the main front pears you know from the counters we have from I'm from oysters you're sure must share her budget three counties we make some of the best if not in this country in the world so we can write a bit of that we're going to reduce that down another thing with this source is that you're gonna wrap the flower if it gets a bit thick you just add a bit more of the stock or a bit more the Perry whichever way you want to go so we're going to reduce that and then we'll come back so there's my Perry my stock still arts garlic's going good guns see my fish breasts in there into that probably flowering give that a stir up and obviously you'll see it thickened getting blue with you pull yourself up there'll be no matter how you do and do but it will come rise it'll definitely provides to keep working it cook out those sweetens to ending I don't take cauliflower so I'll work on that no into my sauce another butter whisk that in so they know you just melted don't play ball see what flour he really all disappeared you get that in there that'll give it a lovely velvety scene there's trying to fill it black peppers there as well my fish is resting lovely over there let's run my head Peggy okay now here's the tricky bit this source we're going to turn it off the heat I'm going to let that cool down a minute because we go right this egg yolk and you must keep whisking you want to do becomes nice squeeze a bit of lemon juice lemon juice Rock some parsley in there with me a sec it's a nightmare what we did Raffaella pour that on the fish there's our fish simply pull it out on the plate get rid of those few bits and bobs I mean you can't spring this Cory Amba you know life's too short baby that's that then it's lovely sauce so you can get in there just gently knock this fish that sauce I mean that looks fantastic just give you the close-up on that I mean look have a look at this fish I mean look how tender and juicy that is that's a fresh River fish taste is unreal mmm that sauce it's fantastic laughs fish pond a park Oh give that go thanks for watching Cheers