Gary O'Hanlon

It's the water.

it's the salt and nitrates or whatever like it's that it's trying to come out you know what i mean like just tap it away if you were about now to cook a piece of salmon at home what method are you using pan i pan fried like if i was i grew up eating wild salmon you know what i mean i was i was probably quite fortunate in that sense like we would have got wild salmon uh a good bit um what a torch on is it like you used to cut it right through the bone into steaks

Well, a darn is whenever you fillet it and then you cut like a little piece, the traditional piece that you would see in stores.

That's called a darn.

But a torsion is whenever the inner gut's taken out and you slice a steak right through the spine bone.

So there's a tiny little bit of bone and then you'll have your two bits of the fillet and the skin will be on.

So it's already pre-scaled.

You'd brush it with vegetable oil, heat a cast iron pan and then season it with fine sea salt.

Pass it through a little bit of flour, dust off the excess, pan fry it and whenever it's like just around three quarters full, five or six decent knobs of butter and then the juice of half a lemon, drop it in and then you're just basting, basting, basting for the last minute.

maybe two minutes or so and let it settle.

And then just eat that then with maybe a little lemon, a lemon crushed potato and some green beans or whatever way you want to eat it.

But pan fried salmon is beautiful.

And as Gareth said, like the minute he started chatting about salmon, I was thinking back to my Rosapena hotel days and we would have had like a big quart bouillon on a big plate.

That's more or less what I gave the recipe for.

Yeah, just a big poaching tray.

You don't see poached salmon anymore.

It would have been so popular back in, served that with maybe a little sauce de glaire or something traditional like that.

It was amazing.

Yeah, I mean, I think that person's overthinking things a little bit.

Chill out, relax.