雷蒙德·布兰克的厨房秘密（2010）

Tres bien, voila.
很好 瞧
Raymond's next dish is a simple mushroom fricassee.
雷蒙德的下一道菜是一道简单的原汁炖蘑菇
So we're going to cook a few of them.
所以接下来我们的任务就是烹制这些蘑菇
Yes, please. OK, you cook them, I cook them?
是啊 请吧 你来还是我来
I'll cook them. You cook them. Steve cook them.
我来吧 你来 史蒂夫要来做
Although any fresh mushroom will work in this recipe,
虽然任意一种新鲜蘑菇都能用来做这道菜
Raymond is using four particular favourites.
雷蒙德还是选择了四种他特别喜欢的
They're lovely, yeah.
它们很不错吧
He has chanterelles, girolles,
其中有黄牛肝菌 鸡油菌
pied de mouton and trompette de l'amour.
绵羊脚和爱情长号♥[蘑菇种类]
Trompette de l'amour, OK, always, well, you know that anyway,
爱情长号♥ 好的 大家都知道该怎么做
open them up because there is bits of forest inside.
把它们撕开 因为里面可能有木屑
So open it up like that.
像这样撕开
OK. No tree inside. Now we're OK.
好的 里面没有木屑 现在可以了
Tres bien. Voila.
很好 瞧
Very gently with the finger.
用手指轻轻地洗
Don't break them. They're delicate. OK.
别弄坏了 它们可是很脆弱的 好的
A mistake people do often is to soak the mushrooms in water.
人们常犯的错误就是把蘑菇直接泡在水里
Never leave them more than 10, 15 seconds in water
绝对不要让它们待在水里超过15秒钟
otherwise they soak up. They're a sponge.
否则它们就会吸水膨胀 就像海绵一样
Raymond adds a squeeze of lemon juice to the water.
雷蒙德在水里挤了一些柠檬汁
Again, more flavour. OK.
还是一样 提味 好了
And more, it will prevent the oxidisation.
还有一点 柠檬汁能防止食物氧化
Discoloration of the mushroom.
氧化会使蘑菇变色
Raymond and Steve prepare the other ingredients.
雷蒙德和史蒂夫还准备了其他材料
Finely diced tomato and chopped parsley, chervil and tarragon.
番茄细丁 碎芹菜叶 山萝卜以及龙蒿叶
I need your fingers, you know that.
注意别切到手指 它们还有用呢
The business needs your fingers. You do.
咱们的事业还需要你的手指呢 确实
Perfect. Not too fine. Want a nice chew inside. That's all right.
很好 不用切太细 这样嚼起来更有感觉
To start, melt a little butter in a small frying pan.
首先 在一个小煎锅里融一点黄油
The whole lot?
都放进去吗
Next, add some finely chopped shallot and some crushed garlic.
接下来放入切好的葱和碾碎的大蒜
Just throw it in.
直接扔进去就行
When I am in somebody else's home,
我要是在别人家做客
I will probably be the one who appreciate it the most
就会对这道菜大加赞扬
because I understand the effort.
因为这真的要下很大功夫
No browning, Steve. No browning.
别煎糊了 史蒂夫 不要煎糊了
Voila. Just put them in. Not all.
看 直接放进去 不要全放
Just those. Voila.
这些就够了 看
Tres bien. Those will cook together.
很好 这些要一起炒
The shallots softened,
当洋葱开始变软时
add all the mushrooms except the trompette de l'amour.
把除爱情长号♥之外的其他蘑菇都放进去
You put those at the last moment because they cook for five seconds
这些要最后再放 炒5秒钟就可以
and they can discolour completely your fricassee. That's perfect.
不然颜色会很难看 很好
Voila. Some wine.
看 加一点酒
Voila. That's it. Just to give...
瞧 就是这样 增加一点
..a bit of acidity. And a little water creates a jus.
酸味 再加入一些水出汁
Tres bien. To make the nice jus.
很好 这样能得到不错的汤汁
Add the chopped herbs, tomato, and the fricassee is ready to serve.
加入切好的碎芹菜叶 番茄 然后就能上菜了
That's lovely.
看起来不错
Just put it in the middle. Right in the middle.
倒在中间 在盘子的正中间
Voila. It's so simple.
看 就是这么的简单
Just pour it in. Brilliant.
倒入盘中 太棒了
Simple and lovely. That's beautiful.
简单可口 很漂亮
Home. Taste of the forest.
家的感觉 森林的味道
Forest on a plate. Yeah.
仿佛森林就在盘中 是的
Thank you very much. Cheers. Pleasure.
谢谢你 不用谢 干杯
And thank you for everything.
谢谢你做的一切
Really thank you. Pleasure.
非常感谢 不用谢
For his final recipe, Raymond returns to a classic.
最后一道菜 雷蒙德将回归经典
A pigeon baked in a salt crust.
盐皮烤乳鸽
I did this dish 25 years ago
我在25年前做过这道菜
and it's still modern in its concept.
如今 这种做法依旧流行
It's still very much loved.
依然深受人们喜爱
That's what classic are all about.
经典总是经久不衰
This is the old truffle pigeon or the wood pigeon.
这是斑尾林鸽 也称为林鸽
That one is special.
它很特别
It's a special one.
非常特别
Raymond is using a French farm-raised pigeon known as squab.
雷蒙德使用的是法国农场养殖的乳鸽
You'll need one per person.
一只鸽子是一人份
No seasoning. No salt, because remember,
无需调料 无需盐
we are going to put it into a salt crust.
因为我们之后将用盐皮包裹它
So no seasoning.
所以不要调料
The pigeons are seared in hot goose fat
将乳鸽放入烧热的鹅油中
to brown the skin for extra flavour.
煎至棕褐色 增添风味
Finish off, ok, the side.
这一面煎好了
Ok, tres bien.
非常好
And then now we are going to do our salt crust.
现在 我们要做盐皮
Although not eaten,
虽然不能吃
the salt crust prevents small and lean game, like pigeon
但盐皮能防止小型或无脂肪动物 比如鸽子
from becoming dry and overcooked.
因过度烹饪而让肉质变干
Put one kilo of plain flour into a mixer.
在搅拌器中加入1千克普通面粉
Add 600 grams of fine salt and nine egg whites.
600克细盐和9个鸡蛋清
Enormous amount of salt. You don't eat it.
盐皮含大量的盐 它不是用来吃的
It's really to seal the meat and get a very special flavour.
只是用来封锁肉汁 带来独特的口感
Voila.
瞧
I'm going to prepare it. Cut it into four.
我要把它切成四块
Voila.
瞧
Chill the dough for 30 minutes
面团静置30分钟后
before rolling to a thickness of five millimetres.
把它擀至5毫米厚
So now I'm ready to wrap the squabs into the dough.
现在 我要用面团包裹乳鸽
To decorate the salt crust, Raymond cuts out some wings.
雷蒙德在盐皮上切出翅膀作为装饰
Place it breast down.
把鸽子的胸脯朝下
Bottoms up.
屁♥股♥朝上
Ok. To help the sticking, that's the egg yolk.
蛋黄能帮助面团与乳鸽相粘连
Not too much, otherwise if you put too much
但别刷太多 太多蛋黄
it will not stick, it will slide.
反而会使面皮下滑
So lift this side here, tres bien.
翻起这边 非常好
And then lift. Put your breast. Voila.
接着立起来 抓住鸽子 瞧
Pressing right so there is no air pocket whatsoever.
适当地挤压 排出空气
Doesn't look very pretty at the moment, but it will.
现在看还不太美观 但会好的
We are going to do the head.
接着做鸽头
Pigeon without head is not good.
没有头的鸽子可不好看
Pinch the beak.
捏出鸟嘴
For eyes, two cloves are perfect.
用两颗丁香做眼睛
This technique works without the need for decoration,
这道菜本不需要装饰
but for Raymond, the extra effort is worthwhile.
但雷蒙德一向精益求精
Voila. So all you have to do is finish it off with the egg yolk on it.
最后要做的是将蛋黄刷在盐皮上
All over. That's what is going to give it its wonderful colour.
涂满全身 这会使成品有漂亮的色泽
Don't chop his head off.
注意别砍掉它的头
Not yet. Later.
现在还不是时候
The last finish
最后一步
that you do is salt.
就是撒盐了
The salt crust pastry shell protects the meat
面皮上的盐层能使鸽肉的肉质
from the heat creating an oven within an oven.
在烤箱的高温下保持鲜嫩
In an oven, the temperature goes very high and the meat detract.
在烤箱中 高温会使肉质变差
Here, the heat go very, very slowly,
而这种方法♥会♥让温度
permeating the meat quietly inside.
慢慢地渗透进肉里
Changing completely the texture and the flavour.
彻底改变肉质口感和风味
The pigeons are cooked for 20 minutes at 220 degrees centigrade.
将乳鸽在220度下烤20分钟
Bye-bye.
待会儿见
Can we have some fennel tops? Just the top of the fennel.
能给我点茴香头吗 只要茴香的顶部
To go with the pigeon, cabbage.
选用卷心菜来搭配乳鸽
I'm asking for cabbage. Look, they give me lettuce.
我要卷心菜 他们却给了我生菜
It's amazing. It's amazing!
太不可思议了
When the cabbage arrives, it's quartered and steamed.
将卷心菜切成四块并蒸熟
Raymond is also serving his favourite.
雷蒙德同样加入了他的最爱
The fricassee of wild mushrooms.
原汁炖蘑菇
So, of course, as a cook,
毫无疑问 对一名厨师来说
anything wrapped into something
一道被包裹起来的菜