People often presume that to have a restaurant quality meal you've got to put hours and hours of work in and it's not the case.

人們通常認為，要想吃到餐廳品質的飯菜，就必須付出數小時的努力，但事實並非如此。

I've been working on the most delicious recipe.

我一直在研究最美味的食譜。

This is a mid-week meal that is so fresh and delicious and it looks amazing.

這是一道新鮮美味的週中餐，看起來令人驚歎。

It's a 10 minute meal and it's a lovely piece of cod, I've got lovely seasonal asparagus and we're making an amazing version of a hollandaise and it's embracing the much loved avocado.

這道菜只需 10 分鐘，是一塊美味的鱈魚，我還準備了美味的時令蘆筍，我們正在製作令人驚歎的荷蘭醬，其中還加入了深受人們喜愛的牛油果。

This is a hollandaise like you've never seen before.

這是你從未見過的荷蘭醬。

Really easy, no splitting and when you see it all together I think you're going to love it and it's healthy as well, full of colour.

非常簡單，沒有裂縫，當你看到它組合在一起時，我想你會愛上它的，而且它還很健康，充滿色彩。

So first up, normally with a classic hollandaise you'd have vinegar or lemon juice and you'd kind of fragrance that with herbs, black peppercorns and stuff like that.

首先，通常經典的荷蘭醬會用到醋或檸檬汁，然後用香草、黑胡椒等調味。

So I'm going to kind of go down that alley, right.

所以我打算沿著這條小路走下去，對吧。

I'm going to take spring onions instead of shallots and I'll just take the green part and just slice that up like that and put that into a pan.

我要用大蔥代替香蔥，只取綠色部分，像這樣切成片，然後放入鍋中。

I'm then going to add the juice of half a lemon straight into there and a little swig of white wine vinegar.

然後，我要直接加入半個檸檬的汁，再加一小口白葡萄酒醋。

So that's going to give you the tang and acidity that works so well with fish.

是以，這將為您帶來與魚類完美搭配的酸味。

So lemon juice goes in, catch any pips like that.

所以，檸檬汁要放進去，抓住這樣的點。

A pinch of black pepper, I'll take a little salt as well and then I'm going to add a little kiss of water, about 100ml and we're just going to let that infuse.

一小撮黑胡椒，我還會放一點鹽，然後再加入一小勺水，大約 100 毫升，讓它慢慢浸泡。

So that'll come up to the boil, we don't need any more time than that.

我們不需要更多時間了。

Let's just talk about the condimental sauce and it's golden, it's silky, it's delicious and it's all about emulsifying egg yolks with fat, butter.

讓我們來談談調味醬，它金黃絲滑，美味可口，是蛋黃與脂肪、黃油的乳化。

It can split when you're making it if you're not really careful and it can split when you keep it warm when you're doing your dinner parties.

在製作過程中，稍不注意就會裂開，在晚宴上保溫時也會裂開。

So I'm going to take all of that away, please do not stress.

所以我要把這些都拿走，請不要有壓力。

Now normally when you do a hollandaise what you would do is get your egg yolks and beat it and whisk it over a bain marie, which is a little pot of boiling water and then add your clarified butter along with this.

通常，在製作荷蘭醬時，要先將蛋黃打散，然後在鍋中攪拌，也就是用一小鍋沸水，然後加入澄清的黃油。

I'm going to simplify it much, much more.

我要把它簡化得更多，更多。

So I'm going to take the egg and the egg yolk I'll put straight into this little liquidiser.

所以我要把雞蛋和蛋黃直接放進這個小液化器裡。

At the same time I'm going to take our source of fat, we're not using butter, we're going to use avocado, a nice ripe avocado.

與此同時，我還要補充脂肪，我們不用黃油，而是用牛油果，成熟的牛油果。

So simply get a knife, cut it very carefully down to the stone and then just click it out like that.

是以，只需拿一把小刀，非常小心地把它切到石頭上，然後像這樣咔嚓一下就取出來了。

You can give it a little tap with a knife, stone comes out and take that beautiful vivid green avocado out and that goes in and actually the texture and fibre in the avocado really stabilises the whole thing, it takes the risk out.

你可以用小刀輕輕一敲，石頭就出來了，然後把那個漂亮的鮮綠色牛油果拿出來，放進去，實際上牛油果的質地和纖維真的能穩定整個東西，它能降低風險。

The herb I'm going to keep you know pretty classic with some lovely tarragon.

我準備用可愛的龍蒿作為經典的香草。

Now the truth is you can have fun with this if you wanted to do mint or basil or parsley or marjoram, you can.

事實上，如果你想用薄荷、羅勒、歐芹或馬鬱蘭，也可以用它來做。

Tarragon has got that aniseed kind of flavour which is very good with asparagus and fish.

龍蒿有一種茴香的味道，與蘆筍和魚搭配非常不錯。

Three or four sprigs go in, I'll put that to one side.

插上三四枝，我就把它放在一邊。

As soon as that water, lemon and vinegar has come to the boil we're good to go.

只要水、檸檬和醋煮沸，我們就可以開始了。

We'll go into our blender very carefully, get all those lovely bits of spring onion, that goes in.

我們要非常小心地放入攪拌機，把所有可愛的蔥花碎塊都倒進去。

So no more whisking right, no more vulnerability, no more possibility of splitting and although I'll be banned from France for life for doing this recipe, it is a really clean, beautiful, silky, elegant sauce.

是以，不再需要正確地攪拌，不再有漏洞，也不再有裂開的可能性，雖然我會因為做這個菜單而被終身禁止進入法國，但這確實是一種乾淨、漂亮、絲滑、優雅的醬汁。

Look at that colour, vivid green, silky smooth.

看看這顏色，鮮豔的綠色，絲般順滑。

So give it a nice little whazz up and that's it, that's the sauce done.

然後輕輕攪拌一下，醬汁就做好了。

Look at this guys.

看看這些傢伙。

This would be the bit where normally you're worried about splitting it.

這就是通常你會擔心裂開的地方。

It's delicious, really, really good.

它很好吃，真的，真的很好吃。

I'll adjust the seasoning, very important and I'll put just a little extra boiling water in this just to adjust the consistency to your liking.

我會調整調味料，這很重要，而且我會多放一點開水，以便根據你的喜好調整稠度。

So I'll just buzz this up just to make it a little bit lighter.

所以，我把這個拗起來，讓它輕一點。

The colour is just amazing, look at that.

顏色真是太棒了，你看。

The perfume from the tarragon and the tang of the vinegar and the lemon juice is going to be so good with the fish.

龍蒿的香味、醋和檸檬汁的酸味與魚肉搭配在一起，一定會非常美味。

Now you can serve this hot, warm or even room temperature okay, so I'm going to keep it just warm for the moment.

現在，你可以熱著吃，也可以溫著吃，甚至室溫下也可以，所以我打算暫時溫著吃。

So that's the first part of the recipe, very simple.

這就是食譜的第一部分，非常簡單。

The next bit, which is kind of the end of the recipe, we're going to cook the fish and asparagus.

接下來，也就是菜單的最後一部分，我們要烹製魚和蘆筍。

So we'll get that on full whack in the same pan and we're going to steam.

所以，我們要在同一個平底鍋裡充分攪拌，然後蒸熟。

So steaming is a beautiful, elegant, very healthy, clean method of cooking right and I think it's particularly good with fish.

是以，蒸是一種美麗、優雅、非常健康、乾淨的烹飪方法，我認為它尤其適合烹飪魚類。

So I'm going to add just a centimetre of water to a pan and bring that to the boil.

是以，我要在鍋中加入一釐米的水，然後將其煮沸。

Now I've got two lovely portions of cod here.

現在我這裡有兩份美味的鱈魚。

You could have pollock, megrum, whatever is sustainable, whatever is local.

你可以吃狹鱈、megrum，只要是可持續的，只要是當地的。

You know you can have real fun with this but what I have to do in this recipe is cook the asparagus at the same time as the fish.

你知道，你可以用它來做菜，但在這個菜單中，我要做的是在烹製魚的同時烹製蘆筍。

So this is about four minutes right.

大約四分鐘

I reckon that's going to take about five minutes.

我估計大概需要五分鐘。

So you can control how quickly your fish cooks by how you choose to cut it and it's as simple as cut it in half.

是以，您可以通過切魚的方式來控制魚的烹飪速度，只需將魚切成兩半即可。

Now when I steam that, that's four minutes.

現在，當我蒸那個的時候，一共是四分鐘。

That's going to cook at the same time as that and this asparagus is beautiful.

同時烹飪的蘆筍也非常漂亮。

It's really nice seasonal veg.

這真是不錯的時令蔬菜。

What I want to do is take that A stew, fantastic in broths or you can even compost it.

我想做的是把它們燉成湯，甚至可以堆肥。

We should all be composting.

我們都應該堆肥。

And this asparagus will now go on the bottom of the pan and become a trivet for putting the fish on top.

現在，蘆筍將放在鍋底，成為把魚放在上面的砧板。

I want to season the cod with some salt all over.

我想在鱈魚全身放些鹽調味。

I don't want to do it with pepper because I want it to stay pearly white and clean.

我不想用胡椒粉，因為我希望它保持珍珠般的潔白和乾淨。

So put your fish like that How beautiful is that?

把你的魚放成這樣多美啊？

And then lid on top.

然後蓋上蓋子。

So we're boiling on the bottom and we're steaming on the top.

所以我們在下面煮，在上面蒸。

This is going to be amazing.

這一定會很精彩。

Four minutes, that's it.

四分鐘，就這樣。

Four minutes, couple of minutes.

四分鐘，幾分鐘

Mate, we're doing really well.

夥計，我們做得非常好。

So let's do kind of what you would call a garnish.

所以，我們來做一些所謂的裝飾。

Let me just wash my hands and clean my knife.

讓我洗洗手，把刀擦乾淨。

So I'll take these two white parts of the base of two spring onions, cut them in half and try and use your best knife skills just to slice them up as thin as you can.

所以，我要把兩根蔥根部的白色部分切成兩半，然後用你最好的刀法把它們切得越薄越好。

Now a nice little tip here is if you get some ice water, these will all curl up and go extra crunchy and that will apply to anything crunchy you want to slice up.

這裡有一個小竅門，如果你用冰水衝一下，這些東西都會捲起來，變得特別脆，這也適用於任何你想切成薄片的脆脆的東西。

It could be a radish, it could be a chilli, it could be even herbs.

可能是蘿蔔，可能是辣椒，甚至可能是香草。

Literally just water and a few ice cubes is all you need.

只需清水和幾塊冰塊即可。

And now I just want to pick a few leaves of that tarragon.

現在我只想摘幾片龍蒿葉。

Just sort of helps finish it off really nicely.

這樣就能很好地收尾了。

Give that a little mix.

混合一下。

Now I can't help myself but to put a little bit of chilli in there as well.

現在，我忍不住還要放一點辣椒進去。

Just a couple of bits of chilli.

只有幾塊辣椒。

But you can see, look at the colours.

但你可以看到，看看這些顏色。

Just gorgeous.

太美了

And couple of tablespoons goes on.

還有幾湯匙。

Just use the back of the spoon just to kind of move it around a little bit.

只需用勺子的背面稍微移動一下即可。

Then the fish comes off.

然後魚就脫落了。

Right, it's done.

好了，搞定了。

Look at the lovely chunks of cod.

看看這可愛的大塊鱈魚。

Be delicate with them.

對他們要細心。

Get your lovely asparagus and place this like that on top.

把可愛的蘆筍放在上面。

And this probably feels more pedantic than I would normally do, but I don't care because I'm kind of excited.

這可能比我平時做的更迂腐，但我不在乎，因為我有點興奮。

Place the fish on top.

將魚放在上面。

Some of this lovely spring onion, chilli and tarragon and just whip off the cold water.

一些可愛的蔥花、辣椒和龍蒿，然後用鞭子抽掉冷水。

And we'll just kind of hold that on top like that.

我們就這樣把它放在上面。

And that's it.

就是這樣。

And even if you do this badly and roughly, it will be beautiful.

即使你做得很糟、很粗糙，它也會很美。

Really fresh, really healthy, really vivacious.

真正的新鮮、真正的健康、真正的活力。

A little kiss of lovely olive oil.

親一下可愛的橄欖油

And that is a beautiful, beautiful dish.

這道菜真漂亮

In the middle of the week, come on darling, want a little bit of lunch.

在一週當中，來吧，親愛的，想吃點午餐。

There you go.

這就對了。

Oh what's that?

那是什麼？

Oh I've got a nice little avocado hollandaise.

我有一個不錯的牛油果荷蘭醬。

Oh what you been doing now?

你現在在做什麼？

Oh you're seconds.

哦，你是秒。

Lovely steamed fish and asparagus.

美味的蒸魚和蘆筍。

Oh you must have worked so hard.

哦，你一定工作得很辛苦。

Seconds, well minutes.

幾秒鐘，幾分鐘

So there we go.

就這樣吧。

I think it's fresh, it's really healthy and super beautiful.

我覺得它很新鮮，很健康，而且超級漂亮。

Just look at that.

看看這個。

Right, let's get in there.

好了，我們進去吧

Let's just get the perfect little mouthful.

讓我們盡情享受這完美的一小口吧。

Bit of asparagus, bit of sauce.

一點蘆筍，一點醬汁。

Let's have a little bit of tarragon.

來點龍蒿吧。

You still get that richness from the avocado.

牛油果的濃郁口感依然不減。

The tang from the lemon juice and the vinegar is so good.

檸檬汁和醋的味道非常好。

And then that method of steaming the fish, look how it just flakes.

還有蒸魚的方法，看它是如何剝落的。

Look at that.

看看這個。

It just literally flakes apart.

它簡直就像薄片一樣。

So delicate.

如此精緻。

It's a lovely little mouthful.

這是個可愛的小口。

It's full of flavour, full of texture.

它風味十足，質感十足。

Classy, really classy.

優雅，真的很優雅。

And the three things work so well together.

這三件事配合得非常好。

Wow, what a dish.

哇，這道菜真不錯。