HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, MY GUEST COMES FROM SAN FRANCISCO.

HE'S THE CHEF/OWNER OF LULU.

I'M HERE WITH CHEF REED HEARON AND HE'S GOING TO PREPARE A WONDERFUL FRITO MISTO WHICH FEATURES FRIED BABY ARTICHOKES AND ALSO AN AIOLI SAUCE.

COULD YOU EXPLAIN WHAT THAT IS?

YES, IT'S AN EMULSIFIED SAUCE WE MAKE WITH SOME RAW EGG AND GARLIC AND A LITTLE FRENCH OLIVE OIL.

THESE ARE GOOD MASSACHUSETTS EGGS THAT WERE KEPT REFRIGERATED ALL THE TIME.

AND THAT'S SO IMPORTANT ISN'T IT?

VERY IMPORTANT WHERE THEY COME FROM AND HOW THEY'RE HANDLED.

GOOD IDEA TO GET EGGS FROM AN ORGANIC GROWER, IF POSSIBLE.

SO WE'RE STARTING WITH A COUPLE OF EGG YOLKS AND I LIKE IT A LITTLE GARLICKY.

YEAH, TWO NICE, BIG... TWO NICE, BIG CLOVES OF GARLIC.

IT'S A GOOD IDEA WITH THE GARLIC TO CUT THE CLOVES IN HALF AND MAKE SURE THAT THEY'RE NOT SENDING UP SHOOTS WHICH UNFORTUNATELY, THIS ONE IS.

YOU SEE THE LITTLE... YEAH.

LITTLE SHOOT?

WHAT'S WRONG WITH THE SHOOT?

THE SHOOT WILL MAKE THE GARLIC TASTE HOT WHEN IT'S UNCOOKED.

OH.

YOU KNOW HOW SOMETIMES GARLICKY FOOD HAS THAT HEAT TO IT?

THAT'S LARGELY IN THIS LITTLE SHOOT WHEN IT'S SHOOTING.

AND WE'LL TAKE THIS AND... YOU HAVE THIS WONDERFUL ANTIQUE MORTAR AND PESTLE HERE.

WE CAN HEAR THE WHOLE HOUSE SHAKING.

THAT CAME FROM THE FLEA MARKET IN PARIS IN 1948.

OLDER THAN YOU ARE.

WE'LL ADD A LITTLE SALT.

WE'RE CRUSHING THE GARLIC TOGETHER WITH THE EGG.

YOU REALLY CAN'T MAKE AN AIOLI SUCCESSFULLY IN THE FOOD PROCESSOR.

I DON'T THINK IT WORKS.

WELL, I THINK THAT'S WHEN IT BECOMES A MAYONNAISE AND NOT AN AIOLI.

THE GARLIC HAS TO BE AN ABSOLUTE PUREE.

YES.

AND THE OIL I THINK IS... THIS IS GOOD FRENCH OIL.

THIS IS GOOD FRENCH OIL.

AND WE USE IN THE RESTAURANT ONLY THIS FRENCH OLIVE OIL BECAUSE MOST OF THE OILS THAT ARE ON THE MARKET NOW ARE TUSCAN STYLE OILS WHICH HAVE THAT, AGAIN, A HOT FINISH TO THEM AND A LITTLE KIND OF GREEN PEPPER FLAVOR.

SEE HOW THIS IS ALMOST THE COLOR OF MELTED BUTTER?

WE'VE MASHED UP THIS GARLIC QUITE THOROUGHLY.

IS JUST TO ADD A LITTLE BIT AT A TIME MASHING AND KIND OF STIRRING... THE OIL.

AND THIS IS FORMING AN EMULSION.

NOW, REED, IF YOU DON'T HAPPEN TO HAVE A GREAT BIG BLACK ANTIQUE MORTAR WHAT WOULD YOU USE?

A BOWL AND A WHISK WOULD BE THE NEXT BEST WAY AND TO CRUSH OR CHOP THE GARLIC SEPARATELY AND ADD IT.

NOW, IF THIS LOOKS LIKE IT'S GOING TO BREAK OR GETS TOO THICK WE'LL ADD A LITTLE BIT OF WATER TO IT BUT IT DOESN'T SEEM TO BE THERE QUITE YET.

IT REALLY STARTS OUT LIKE A MAYONNAISE.

YES.

HOW MUCH OIL DO YOU USE?

FOR THIS AMOUNT OF GARLIC IT'LL TAKE ABOUT 1 CUP OF OIL.

WHAT YOU GET IN THIS THAT YOU DON'T GET USING A MIXER OR A WHISK OR A FOOD PROCESSOR IS THIS SORT OF STICKY, RICH TEXTURE BECAUSE YOU'VE WORKED NO AIR INTO IT.

I THINK WE'RE DONE.

I LOVE THAT KIND OF STICKY NOISE THAT SORT OF SLAPPING NOISE.

IT'S GREAT, ISN'T IT?

YEAH.

SORT OF SLAPPING.

IT'S WONDERFUL THAT IT REALLY DOESN'T LOOK LIKE A MAYONNAISE.

NO, MMM.

I'M GOING TO USE A SPOON TO TASTE.

I'LL WASH IT OFF.

BECAUSE I'VE BEEN TOLD TO.

NOW ARE WE GOING TO GET TO THE ARTICHOKES?

YES, I THINK SO.

WE'LL TAKE THESE BEAUTIFUL LITTLE BABY ARTICHOKES AND TRIM THEM.

TO DO THAT WE JUST PULL THE OUTER LEAVES OUT.

IT'S LIKE A HEART OF LETTUCE WHERE THE INSIDE HAS BEEN BLANCHED OR PROTECTED FROM THE SUN.

AND WE WANT TO PULL OFF THESE OUTER LEAVES WHICH WE WILL JUST DISCARD.

CUT OFF THE TOP AND BOTTOM OF THE CHOKE AND THEN TRIM.

THESE ARE IMMATURE ARTICHOKES?

THESE ARE JUST LITTLE ARTICHOKES.

AND WHAT WE'RE GOING TO END UP WITH HERE IS WHAT IS IN THE CAN WHEN YOU GET CANNED ARTICHOKE HEARTS.

AND THAT'S THIS.

NOW, SOME OF THEM, AS YOU'LL SEE HAVE THIS LITTLE THISTLE THAT'S DEVELOPING INSIDE.

THIS ONE IS NOT GOING TO BE TOUGH YET BUT IF THIS BEGINS... SEE HOW IT'S JUST GETTING A HINT OF PURPLE THERE?

IF IT LOOKS MUCH MORE PURPLE THAN THAT JUST TAKE THE KNIFE LIKE THIS AND POP IT RIGHT OUT.

THEN YOU CAN EAT THESE RAW?

THEY'RE WONDERFUL RAW.

I JUST ABSOLUTELY LOVE THEM.

IF YOU'RE GOING TO EAT THEM RAW SLICE THEM VERY THIN.

I LOVE THEM TOSSED WITH LEMON AND OLIVE OIL.

MMM.

THEY'RE JUST PLEASANTLY BITTER.

UH-HUH.

TO PREP THESE WHAT WE'LL DO IS CUT A BUNCH OF THEM.

PUT THEM IN A BOWL WITH A GENEROUS AMOUNT OF LEMON JUICE.

BECAUSE LIKE OTHER FRUITS, THEY TURN BROWN.

YOU CAN SEE HOW QUICKLY.

AND THEY GET BITTER WHEN THEY TURN BROWN.

WE'RE GOING TO TAKE A SALAD SPINNER.

I LOVE THESE THINGS.

THEY'RE GREAT FOR GETTING WATER OUT OF ALL SORTS OF FRUITS AND VEGETABLES.

AND JUST LIFT THEM OUT OF THE WATER.

IT'S IMPORTANT TO HAVE THEM DRIED BECAUSE WE'RE GOING TO FRY THEM AND THE OIL CAN GET A LITTLE VIOLENT.

NOW THESE ARE NICE AND DRY.

STICK ONE IN HERE AND CHECK THE TEMPERATURE.

THAT SEEMS ABOUT RIGHT.

WHAT KIND OF OIL ARE YOU USING?

PEANUT OIL.

IT SHOULD BE ABOUT 330° - 340°.

WE'RE GOING TO BLANCH THEM JUST AS IF WE WERE MAKING FRENCH FRIES SO WE'LL FRY THEM SLOWLY FOR TWO OR THREE MINUTES FIRST TO COOK THEM THROUGH.

THEN WE'LL DRAIN THEM AND FRY THEM AGAIN IN HOT OIL WHICH CRISPS AND BROWNS THEM.

I SUSPECT THAT THESE ARE DONE NOW.

LET ME CHECK IT AND MAKE SURE.

SEE IF THEY'RE TENDER?

YEAH.

WE'LL SCOOP THEM OUT ONTO A PAPER TOWEL.

IF YOU'RE REALLY CONCERNED ABOUT THE AMOUNT OF OIL IN FRIED FOODS WE COULD USE THE SALAD SPINNER AGAIN AND SPIN A LITTLE OUT AT THIS POINT AND SPIN THEM AGAIN AFTER YOU FRY THEM.

ARE YOU HEATING THAT UP AGAIN?

WE'RE GOING TO HEAT THE OIL TO 400°.

AND JUST LET THESE COOL DOWN A MINUTE.

MMM, FENNEL.

THAT'S BEAUTIFUL.

THAT'S PRETTY ISN'T IT?

YEAP.

WHY DON'T WE SHAVE A LITTLE BIT OF THIS WHILE WE'RE WAITING FOR THE OIL TO HEAT UP.

CUT THE TOPS OFF.

A WONDERFUL VEGETABLE THAT I THINK IS MUCH UNDER-USED.

THERE'S A LITTLE CORE.

WE'LL JUST CUT A 'V' DOWN IN TO POP OUT.

THAT'S NICE AND FRAGRANT.

I CAN SMELL IT FROM HERE.

ISN'T THAT WONDERFUL?

WE HAVE THIS JAPANESE VEGETABLE SLICER WHICH MAKES IT VERY EASY FOR ME TO THINLY SLICE SOME FENNEL HERE.

AND I THINK IT WOULD BE FUN TO DO FRIED LEMON WITH THIS, TOO.

OH, GOOD.

I'VE NEVER HAD FRIED LEMON.

WE'RE GOING TO CUT AN END OFF THE LEMON TO FLATTEN IT OUT AND THEN WE'LL USE THE SAME SLICER.

BECAUSE AFTER ALL THIS IS CALLED "FRITO MISTO."

"FRITO MISTO."

AND THIS IS THE "MISTO."

THIS IS THE "MISTO" PART.

AND THEN I THINK WE HAVE A LITTLE FLOUR AROUND.

THERE'S SOME FLOUR.

GREAT.

AND WE'LL ADD A LITTLE SALT AND PEPPER.

YOU'RE USING COARSE SALT.

A LITTLE COARSE SEA SALT AND SOME FRESHLY GROUND BLACK PEPPER.

WE'RE GOING TO TOSS SOME OF THE CUT FENNEL AND SET THIS TO ONE SIDE.

AND TAKE THESE LEMON SLICES AND JUST LAY THEM OUT AND FLOUR THEM.

I THINK OUR OIL IS HOT ENOUGH NOW.

SO WHAT WE'LL DO IS... I'LL MOVE AWAY.

IS JUST TO TAKE THESE ARTICHOKES AND LOWER THEM BACK INTO THE OIL HERE.

THIS IS TO BROWN THEM A LITTLE BIT?

TO BROWN THEM AND CRISP THEM.

AND WE'LL ADD THE FENNEL AND THESE LEMON SLICES.

AND IF YOUR POT OF OIL IS ABOUT TO BOIL OVER LIKE THIS ONE IF YOU TAKE SOMETHING THAT'S DRY AND JUST PUSH DOWN AND BURST THE BUBBLES IT WILL KEEP IT FROM BOILING OVER, HOPEFULLY.

WELL, THAT'S A GOOD IDEA.

OH, LOOK, THEY ARE BROWNING?

YEAH, EVERYTHING'S BROWNING UP NICELY.

YEAH.

AND THERE WE HAVE IT.

IT'S A REAL FRITO MISTO.

WOULD YOU SERVE THIS AS A FIRST COURSE?

IT'S A WONDERFUL FIRST COURSE.

VERY ORIGINAL ONE.

SO WE'RE GOING TO DUMP THE ARTICHOKES IN A BOWL JUST SO I CAN SEASON THEM A LITTLE BIT.

THEY HAVEN'T BEEN SEASONED YET.

PUT A LITTLE SALT AND PEPPER.

SINCE WE DIDN'T HAVE THE LUXURY OF FRYING IN GREAT OLIVE OIL I PUT A FEW DROPS IN THE BOWL WHEN I TOSS THEM.

SO THEY TASTE LIKE WE DID.

MM-HMM.

WELL, THAT'S A GOOD TRICK.

THAT WILL LOOK PRETTY ON THAT YELLOW PLATE.

IS THAT JUST ENOUGH FOR ONE PERSON OR TWO?

WELL, THAT'S JUST ENOUGH FOR ONE HUNGRY PERSON.

WE'LL SHAVE A LITTLE PARMESAN CHEESE... THAT'S A NICE IDEA.

...ON TOP OF THIS.

YES.

THIS IS A GREAT WAY TO DO THOSE HUNKS OF CHEESE SO YOU DON'T HAVE TO FOOL WITH GRATING.

WE CAN SERVE THIS WITH A WEDGE OF LEMON OR WE CAN PUT A SQUEEZE OF LEMON IN THAT NICE AIOLI WE MADE.

AND HERE IT IS.

WELL, THAT LOOKS JUST LOVELY, REED.

GOOD, GOOD.

I'M READY TO EAT IT.

TRY SOME... I WILL.

WELL, I'LL START WITH AN ARTICHOKE.

MMM.

THAT ARTICHOKE IS SO GOOD.

THAT CRISPNESS AND THAT MELTINGLY TENDER INSIDE.

VERY CREAMY INSIDE.

MMM.

AND THIS AIOLI IS PERFECT WITH IT.

MMM, GOOD.

THANK YOU.

THANK YOU.

AND NOW REED IS GOING TO SHOW US HIS WONDERFUL WAY WITH MUSSELS.

I LOVE MUSSELS.

I DO, TOO.

THIS DISH IS I THINK THE MOST "LULU" TO ME BECAUSE IT'S SO CLEAN, AND IT'S SO SIMPLE.

WHERE DO YOU GET THE MUSSELS?

I THINK A LOT OF PEOPLE ARE AFRAID OF THEM.

PEOPLE ARE AFRAID OF MUSSELS AND I... MUSSELS ARE A VERY SAFE BET TO BUY IN ANY PART OF THE COUNTRY.

JUST ASK THE FISH MERCHANT TO SEE THE INSPECTION TAG.

UH-HUH.

THE WATER QUALITY IS TESTED -- AND THE WHOLESOMENESS.

AND THE HARVEST DATE SHOULD BE ON THE TAG.

AND ALL OF THESE THINGS.

WELL, THEY'RE SO GOOD, LET'S COOK THEM.

THEY'RE WONDERFUL.

AND SMELL THEM.

IF THEY SMELL GOOD, THEY'RE GOOD.

YEAP, GOOD.

YOU SCRUB THEM AND PULL THE BEARDS OFF.

AND THEN TO COOK THEM ALL WE DO IS JUST TAKE A BUNCH OF THEM AND THROW THEM ON THIS HOT SKILLET.

AND THAT IS HOT.

I CAN FEEL THAT FROM HERE.

HERE, WE'LL MAKE IT A LITTLE HOTTER.

AND THIS IS IT.

YOU CAN HEAR THE MUSSELS SIZZLE AND POP.

THEY'LL OPEN UP FROM THE HEAT.

THE MUSSEL INSIDE CONTRACTS AND THE SHELL OPENS.

AND THE JUICES RUN DOWN AND HIT THE HOT SKILLET AND THE JUICES REDUCE UNTIL THEY BURN.

AND THEY THROW SMOKE BACK UP ON THE MUSSELS.

AND THE WONDERFUL THING ABOUT THIS TECHNIQUE OF COOKING IT CONCENTRATES WHAT'S WITHIN THE SHELLFISH RATHER THAN DILUTING IT.

IF YOU STEAM MUSSELS IN ANY OTHER WAY YOU'RE ADDING OTHER LIQUIDS TO THEM AND IT MAKES THEM TASTE LESS OF THEMSELVES.

YOU WAIT UNTIL THEY'RE ALL OPEN?

RIGHT.

AND IF ANY LOOK LIKE THEY'RE NOT OPENING -- GIVE THEM A LITTLE TAP AND THAT HELPS THEM OUT.

THEY ARE PLUMP.

THEY HAVE A WONDERFUL SMOKEY SMELL.

AND THE JUICES HAVE CHANGED COLOR AS THEY'VE REDUCED AND CONCENTRATED.

OKAY, AND I THINK WE'RE DONE.

OKAY.

SO WE HAVE A TRIVET HERE.

WE'LL TAKE SOME SALT AND PEPPER.

THEN YOU SERVE THEM JUST LIKE THAT... JUST LIKE THAT ON THE SKILLET... ...IN THE PAN.

THAT'S WONDERFUL.

...WITH MELTED BUTTER.

AND THAT'S IT.

SHALL WE EAT ONE?

WHY DON'T WE GIVE ONE A TRY?

WHY NOT?

I LOVE MUSSELS, MMM.

THAT'S GOOD.

NOW, WE ARE GOING TO DO A SALT-ENCRUSTED FISH THAT'S BAKED IN THE OVEN.

THAT'S GOING TO BE SOMETHING.

I'VE NER SEEN ONE OF THOSE.

IT SHOULD BE FUN.

IT'S A DRAMATIC PRESENTATION.

AND YOU KNOW SOMETHING YOU ALWAYS SAID IN THE BOOKS WAS THE IMPORTANCE OF SEASONING FOODS AND SALTING DURING COOKING.

WHAT WE'RE GOING TO DO WITH THIS RECIPE IS START WITH SOME SALT.

WHAT KIND IS THAT?

THIS IS SEA SALT.

SO WE HAVE A LITTLE SALT.

AND SOME EGG WHITES.

GOSH, ABOUT HOW MUCH?

THAT LOOKS ABOUT A QUART OF EGG WHITES?

RIGHT.

AND IF YOU DON'T HAVE THIS MANY EGG WHITES YOU CAN USE WATER AND EGG WHITES.

AND WE'RE JUST ADDING ENOUGH TO MAKE A LOOSE PASTE OUT OF THE SALT.

HOW MUCH SALT?

ABOUT THREE OR FOUR POUNDS?

FOUR OR FIVE POUNDS.

FOUR OR FIVE POUNDS?

THAT'S A BIG BOWL OF SALT.

BIG BOWL OF SALT.

AND THIS LOOKS ABSOLUTELY TERRIFYING.

IT LOOKS LIKE A BEAUTIFUL WHITE MOUNTAIN OF CAKE FROSTING.

IT DOES LOOK LIKE A CAKE FROSTING, DOESN'T IT?

WHAT IS HAPPENING HERE IS THAT WE'RE TRYING TO... IN THIS KIND OF FISH COOKERY IS REALLY TO CAPTURE WHAT'S DELICATE AND WONDERFUL IN THE FISH.

AND WHAT HAPPENS WITH THIS CRUST IS IT MAKES A HERMETIC SEAL AROUND THE FISH.

WHAT WE'LL DO IS TAKE SOME OF THIS SALT MIXTURE AND PUT IT ON THE BOTTOM.

THAT'S A BEAUTIFUL COD.

ISN'T IT A PRETTY FISH.

CLEAR EYES.

I LOVE THIS LITTLE... YOU LIKE THAT LITTLE BEARD ON THERE.

WHATEVER THAT IS?

WE HAVE INTENTIONALLY NOT CLEANED OFF MOST OF THE FINS.

THE FISH HAS BEEN CLEANED INSIDE.

HAS BEEN SCALED.

SKIN'S STILL ON.

YOU CAN DO THIS WITH FISH FILLETS BUT YOU WRAP THEM IN PARCHMENT PAPER.

YEAH, IT CAN BE ANY FISH?

ANY KIND OF ROUND FISH.

FLAT FISH DON'T WORK SO WELL.

JUST THE ROASTING TIMES ARE A LITTLE HARD.

WHAT WE'RE GOING TO DO IS TO TAKE... YOU'RE GOING TO LEAVE HIS TAIL STICKING OUT?

WE'RE GOING TO LEAVE HIS TAIL STICKING OUT.

BECAUSE OTHERWISE HE WON'T FIT IN THE OVEN.

AND WHAT WE'RE GOING TO DO IS TO TAKE SOME OF THIS SALT AND JUST MOUND IT ACROSS THE FISH.

AND THE EGG WHITE BROWNS NICELY ON THE OUTSIDE.

EGG WHITE BROWNS NICELY AND IT MAKES THE CRUST VERY HARD.

TO CRACK THIS, IF IT REALLY SETS UP WELL YOU VIRTUALLY HAVE TO USE A HAMMER.

OH, GREAT.

AND WE'RE GOING TO SEE ALL OF THAT?

YES.

WHAT'S THIS, ABOUT A THREE POUND FISH?

IT'S ABOUT A THREE POUND FISH.

THE NICE THING ABOUT THIS TIMING-WISE IS THAT THE FISH TELLS YOU WHEN IT'S DONE.

THE CRUST WILL TURN A BEAUTIFUL GOLDEN BROWN AND WE'LL HAVE PEAKING UP FROM UNDERNEATH IT SOME LITTLE POCKETS OF BOILING WATER.

WHICH IS LETTING YOU KNOW THAT THE VAPORS HAVE RISEN INSIDE.

AND WHAT'S THE OVEN AT?

OVENS AT 500°.

WHAT WE HAVE HERE ARE SOME LITTLE SUMMER VEGETABLES TO SERVE ALONG WITH THE FISH.

CALIFORNIA BOUNTY.

IT'S A NICE TIME OF YEAR IN THE BAY AREA AND WE BROUGHT A FEW THINGS IN.

WHAT WE'VE DONE OVER HERE IS TO TAKE SOME POTATOES AND ARTICHOKES AND LITTLE ROUND CARROTS AND JUST A TINY BIT OF WATER, AND SOME BUTTER AND COOKED THEM OVER VERY, VERY LOW HEAT AND THEY STEAM.

THEY'RE SO FRAGRANT THAT WAY.

I'VE GOT SOME BABY GREEN BEANS.

SOME HARICOTS VERTS HERE THAT WE'LL PUT IN ON TOP TO JUST WARM UP.

THESE ARE ALREADY BLANCHED?

WE'VE BLANCHED THOSE ALREADY.

THEY JUST NEED WARMING UP.

THEY JUST NEED TO WARM BRIEFLY.

AND WE'RE GRILLING SOME SWEET, YOUNG ITALIAN CIPOLLINE ONIONS.

JUST TOSS THEM IN A LITTLE OLIVE OIL AND PUT SOME SALT AND PEPPER ON THEM.

THIS HAS TO BE DONE VERY, VERY LOW HEAT?

LOW HEAT, THE ONIONS TAKE A WHILE TO COOK THROUGH.

YOU CAN ALSO JUST PUT THEM ON A SHEET PAN IN THE OVEN AND ROAST THEM ALONGSIDE THE FISH AND THEY COME OUT VERY NICELY.

AND THEN I THINK THE MOST FUN OF ALL -- WE HAVE THESE CRAZY LOOKING HEIRLOOM VARIETY TOMATOES.

WHICH I THINK THE GROWERS JUST MEAN THESE ARE PRE-HYBRID TYPES OF TOMATOES.

AND DO THEY TASTE AS GOOD AS THEY LOOK?

HERE, WHY DON'T YOU TELL ME?

I'LL JUST TRY A LITTLE ONE.

THAT'S THE ONE THAT LOOKS LIKE THE PEACH.

TRY SOME OF THAT.

IT HAS A REAL TOMATO TASTE, MMM.

AND THIS ZEBRA STRIPE IS ONE OF MY FAVORITES.

WHAT I THOUGHT WE'D DO WITH THESE IS JUST TO CUT SOME LITTLE WEDGES AND SEE THE PURPLISH HUE TO THE FLESH.

THIS IS INTERESTING WITH THE RED INSIDE.

THE VARIEGATION OF COLOR -- ISN'T IT BEAUTIFUL?

AND WHAT I THOUGHT WE'D DO, JULIA IS JUST TO TAKE A FEW DIFFERENT TOMATOES AND MAYBE YOU COULD HOLD THAT PLATTER FOR ME... THAT'S A BEAUTIFUL PLATTER.

AND JUST SET UP SOMETHING AS IF WE WHERE IN THE SOUTH OF FRANCE.

IF WE WERE SITTING OUTSIDE DRINKING ROSE AND THIS SHOWED UP WHERE WE WOULD BE VERY HAPPY AND WOULDN'T HAVE TO MOVE THE REST OF THE DAY.

EXACTLY.

AND WE CAN TAKE THESE OTHER VEGETABLES.

AND WE HAVE SOME LITTLE FLOWERING MARJORAM HERE AND SOME THYME.

WE'LL JUST THROW AROUND BECAUSE THEY'RE PRETTY AND THEY SMELL GOOD.

WE HAVE SOME BEAUTIFUL YOUNG CRESSES WE GOT HERE IN BOSTON.

SOME OF OUR... THESE ARE FASCINATING.

GRILLED LITTLE SWEET ONIONS.

MMM.

ARE THESE JUST LITTLE YELLOW POTATOES?

YELLOW THIN POTATOES.

AND THESE BABY, LITTLE FRENCH CARROTS.

THE ROUND CARROTS.

AND YOU'LL SERVE IT WITH THE AIOLI?

YES, WITH THE AIOLI.

AND WE WILL PULL THE FISH OUT AND PLATE IT UP.

THAT AIOLI JUST GOES WITH EVERYTHING.

IT DOES, DOESN'T IT?

NOW IT LOOKS READY TO ME.

IT LOOKS AS THOUGH YOU COULD EAT EVERYTHING INCLUDING THE SALT.

THE SALT IS BEAUTIFUL ISN'T IT?

IT LOOKS LOVELY.

NOW WE'RE GOING TO CRACK THIS CRUST OFF, AND... IT'S A REAL CRUST ISN'T IT?

IT'S A REAL CRUST.

I'M GOING TO SCOOT THIS JUST TO THE SIDE.

LET ME GET THAT OUT OF YOUR WAY.

AND I'M TAPPING IT WITH THE BACK OF THE KNIFE.

BUT YOU... AH-HA.

YOU SEE HOW THIS... COMES OFF EASILY DOESN'T IT?

YEAH, IT JUST LIFTS RIGHT OFF THE FISH.

AND IT SMELLS, IT SMELLS DONE.

YES, YOU CAN... YOU CAN REALLY SMELL THE COOKED FISH.

WELL, THE WONDERFUL THING ABOUT THIS TECHNIQUE IS THAT IT CAPTURES AN ESSENCE TO THE SEAFOOD THAT ESCAPES IN ANY OTHER FORM OF COOKING.

I'LL SPOON A LITTLE MORE SALT OUT OF THE WAY.

I CAN SEE THE JUICES COMING OUT THERE.

AND THERE THEY COME RUNNING OUT.

I HAVE A PASTRY BRUSH HERE WHICH I USE TO GET MORE OF THE SALT OFF BECAUSE IN SPITE OF THIS SEEMINGLY CAVALIER APPROACH TO SALTING THE FOOD WE REALLY DON'T WANT TO LET THIS SALT COME IN CONTACT WITH THE FLESH.

AT LEAST AS MUCH AS POSSIBLE.

AND WHAT I'M GOING TO DO IF THIS COD'S NOT TOO SOFT IS JUST TO PEEL THE SKIN BACK.

WHAT WE'LL DO IS WE'LL LIFT THIS OUT AND ONTO THAT LOVELY PLATTER OF VEGETABLES... YOU'LL WANT THIS BACK AGAIN.

WE'VE PUT TOGETHER.

IT'S A LITTLE SOFT SO I'M GOING TO USE A SPATULA.

IT HAS A MOST LOVELY SMELL DOESN'T IT?

A VERY PURE, BEAUTIFUL FISH.

MMM.

AND I THINK WE'VE GOT THE TIME PRETTY CLOSE.

IT MIGHT BE A... MIGHT BE LIKE TWO MINUTES LONG.

IT LOOKS TO ME TO BE JUST... THERE'S NO PINKNESS AT THE BONE.

THERE'S NO PINKNESS AT THE BONE.

AND IT'S LOVELY AND JUICY.

AND THEN THE BONE WILL JUST LIFT OUT LIKE THIS.

THAT SHOWS IT'S PERFECTLY COOKED WHEN THE BONE COMES OUT THAT WAY.

RIGHT, AND THIS SIDE IS PERFECTLY DONE.

AS YOU SEE IT'S GOT THAT NICE TRANSLUCENCE THERE.

OH, THAT'S LOVELY.

AND ALL THOSE JUICES IN THERE.

ISN'T THAT WONDERFUL?

ARE WE GOING TO EAT THIS WITH THE AIOLI ALSO?

YES, WE ARE.

OH, BOY!

JUST SPOON A LITTLE OF THIS ACROSS THE TOP.

ISN'T THAT LOVELY?

OH, IT'S LOVELY.

WELL, THAT WAS JUST PERFECT.

A BEAUTIFUL TREAT.

THANK YOU, REED.

NO, THANK YOU SO MUCH.

WELL, REED, WE'VE HAD A VERY GOOD TIME TOGETHER AND I JUST THANK YOU SO MUCH FOR COMING.

THANKS SO MUCH.

AND I LOOK FORWARD TO MY NEXT VISIT BECAUSE I'M GOING TO GO TO ALL THREE OF YOUR RESTAURANTS.

GOOD, I HOPE WE'LL SEE YOU IN SAN FRANCISCO SOON.

THANKS A LOT.

Julia: BON APPETIT.