Chef of the week: Stu Myers at The Swine That Dines in Leeds

Transcript

00:00I'm Jo Meyers, this is Stuart Meyers, who's the chef at The Swine That Dines in Leeds.

00:05Do you need to tell us what you're going to make? What stew's going to make?

00:09Stew is going to cook sea trout with clams and bellotti beans, which is very much a style of

00:17dish that we would cook at The Swine That Dines. We have a lot of fish on our menu, we love fish.

00:23Sea trout.

00:26Shall we go?

00:26Yeah, yeah.

00:27So that's a pan that's been preheating, it's been heated up for quite a while.

00:33Is it a high heat?

00:36Yeah, you want to cook it as quick as possible.

00:39And you're going to get the skin crispy?

00:41Yes.

00:42How do you know when to turn the fish over?

00:46Stew's put the sea trout, skin side down, in a hot pan.

00:52This will get the skin crispy and it'll start to cook the fish through.

00:58Is there oil on the pan?

01:02Oil the fish.

01:03Oil the fish? You don't oil the pan?

01:06No.

01:06Oil the fish, skin side down, and it's not sticking to the pan and now you can flip it.

01:13Yeah.

01:14You're going to cook the sides of the trout first before it goes on to the back?

01:19You do skin.

01:20Skin.

01:21And then you turn it, so you turn every side.

01:23How long do clams take to cook?

01:27Minutes.

01:27Minutes, yeah.

01:29And your trout's still going?

01:31Yeah, it's nearly done.

01:32Nearly done.

01:34And the butter, have you used salted butter?

01:37Yes.

01:38So would you still put salt and pepper in your sauce if you've used salted butter?

01:45Yes.

01:46Yes, you would?

01:46Yeah, always season, always season.

01:48Always season, right.