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 EM ULSIFIED SAUCE WE MAKE WITH SOME RA W EGG AND GARLIC AND A LITTLE FR ENCH OLIVE OIL.

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

AND THAT'S SO IMPORTANT ISN'T IT?

VERY IMPORTANT WH ERE 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 WI TH THE GARLIC TO CUT THE CLOVES IN HALF AND MAKE SURE THAT THEY'RE NO T SENDING UP SHOOTS WHICH UNFORTUNATELY, TH IS ONE IS.

YOU SEE TH E LITTLE... YEAH.

LITTLE SHOOT?

WHAT'S WRONG WITH THE SHOOT?

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

OH.

YOU KNOW HOW SOMETIMES GA RLICKY FOOD HAS THAT HEAT TO IT?

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

AND WE'LL TAKE TH IS AND... YOU HAVE THIS WONDERFUL ANTIQUE MORTAR AN D PESTLE HERE.

WE CAN HEAR THE WH OLE 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 FR ENCH OIL.

AND WE USE IN THE RESTAURANT ONLY THIS FRENCH OLIVE OIL BECAUSE MOST OF THE OILS TH AT 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 GA RLIC QUITE THOROUGHLY.

IS JUST TO ADD A LITTLE BIT AT A TIME MASHING AND KI ND 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 GO ING 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 US ING A MIXER OR A WHISK OR A FOOD PROCESSOR IS THIS SORT OF STICKY, RI CH 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, IS N'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 LI TTLE BABY ARTICHOKES AND TRIM THEM.

TO DO THAT WE JUST PULL TH E 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 TH ESE OUTER LEAVES WHICH WE WILL JUST DISCARD.

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

THESE ARE IMMATURE ARTICHOKES?

THESE ARE JUST LI TTLE ARTICHOKES.

AND WHAT WE'RE GOING TO END UP WITH HERE IS WHAT IS IN THE CAN WHEN YOU GET CANNED AR TICHOKE 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 PU RPLE THAN THAT JUST TAKE THE KNIFE LI KE THIS AND POP IT RIGHT OUT.

THEN YOU CAN EAT THESE RAW?

THEY'RE WONDERFUL RAW.

I JUST ABSOLUTELY LO VE THEM.

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

I LOVE THEM TOSSED WI TH LEMON AND OLIVE OIL.

MMM.

THEY'RE JUST PL EASANTLY 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 WH EN THEY TURN BROWN.

WE'RE GOING TO TAKE A SALAD SPINNER.

I LOVE THESE THINGS.

THEY'RE GREAT FO R GETTING WATER OUT OF ALL SORTS OF FR UITS AND VEGETABLES.

AND JUST LIFT THEM OU T 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 AN D DRY.

STICK ONE IN HERE AN D CHECK THE TEMPERATURE.

THAT SEEMS ABOUT RIGHT.

WHAT KIND OF OIL ARE YOU USING?

PEANUT OIL.

IT SHOULD BE ABOUT 33 0° - 340°.

WE'RE GOING TO BLANCH THEM JUST AS IF WE WERE MA KING 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 TH ESE ARE DONE NOW.

LET ME CHECK IT AND MAKE SURE.

SEE IF THEY'RE TENDER?

YEAH.

WE'LL SCOOP THEM OUT ON TO A PAPER TOWEL.

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

ARE YOU HEATING THAT UP AGAIN?

WE'RE GOING TO HEAT TH E OIL TO 400°.

AND JUST LET THESE CO OL DOWN A MINUTE.

MMM, FENNEL.

THAT'S BEAUTIFUL.

THAT'S PRETTY IS N'T IT?

YEAP.

WHY DON'T WE SHAVE A LITTLE BIT OF THIS WHILE WE'RE WAITING FO R 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' DO WN IN TO POP OUT.

THAT'S NICE AND FRAGRANT.

I CAN SMELL IT FROM HERE.

ISN'T THAT WONDERFUL?

WE HAVE THIS JAPANESE VE GETABLE SLICER WHICH MAKES IT VE RY EASY FOR ME TO THINLY SLICE SO ME FENNEL HERE.

AND I THINK IT WOULD BE FUN TO DO FRIED LEMON WI TH 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 TH E 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 SA LT AND PEPPER.

YOU'RE USING COARSE SALT.

A LITTLE COARSE SE A SALT AND SOME FRESHLY GR OUND BLACK PEPPER.

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

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

I THINK OUR OIL IS HOT ENOUGH NOW.

SO WHAT WE'LL DO IS...

I'LL MOVE AWAY.

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

THIS IS TO BROWN THEM A LITTLE BIT?

TO BROWN THEM AN D CRISP THEM.

AND WE'LL ADD TH E FENNEL AND THESE LEMON SLICES.

AND IF YOUR POT OF OIL IS ABOUT TO BOIL OVER LI KE THIS ONE IF YOU TAKE SOMETHING TH AT'S DRY AND JUST PUSH DOWN AN D BURST THE BUBBLES IT WILL KEEP IT FROM BO ILING OVER, HOPEFULLY.

WELL, THAT'S A GOOD IDEA.

OH, LOOK, THEY ARE BROWNING?

YEAH, EVERYTHING'S BR OWNING 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 FI RST COURSE.

VERY ORIGINAL ONE.

SO WE'RE GOING TO DUMP TH E ARTICHOKES IN A BOWL JUST SO I CAN SEASON TH EM A LITTLE BIT.

THEY HAVEN'T BE EN SEASONED YET.

PUT A LITTLE SALT AN D PEPPER.

SINCE WE DIDN'T HA VE THE LUXURY OF FRYING IN GR EAT 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 FO R ONE HUNGRY PERSON.

WE'LL SHAVE A LITTLE PA RMESAN 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 WI TH A WEDGE OF LEMON OR WE CAN PUT A SQUEEZE OF LEMON IN THAT NICE AI OLI 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 HI S 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 SA FE 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, TH EY'RE GOOD.

YEAP, GOOD.

YOU SCRUB THEM AN D PULL THE BEARDS OFF.

AND THEN TO COOK THEM ALL WE DO IS JUST TA KE 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 SI ZZLE AND POP.

THEY'LL OPEN UP FROM THE HEAT.

THE MUSSEL INSIDE CONTRACTS AN D THE SHELL OPENS.

AND THE JUICES RUN DOWN AN D HIT THE HOT SKILLET AND THE JUICES REDUCE UN TIL THEY BURN.

AND THEY THROW SMOKE BA CK UP ON THE MUSSELS.

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

IF YOU STEAM MUSSELS IN ANY OTHER WAY YOU'RE ADDING OTHER LI QUIDS TO THEM AND IT MAKES THEM TA STE LESS OF THEMSELVES.

YOU WAIT UNTIL THEY'RE ALL OPEN?

RIGHT.

AND IF ANY LOOK LIKE TH EY'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 HA VE CHANGED COLOR AS THEY'VE REDUCED AN D CONCENTRATED.

OKAY, AND I THINK WE 'RE DONE.

OKAY.

SO WE HAVE A TRIVET HERE.

WE'LL TAKE SOME SALT AN D 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 GI VE 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 YO U ALWAYS SAID IN THE BOOKS WAS THE IMPORTANCE OF SEASONING FOODS AND SALTING DU RING COOKING.

WHAT WE'RE GOING TO DO WITH THIS RECIPE IS START WITH SO ME 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 AN D EGG WHITES.

AND WE'RE JUST AD DING ENOUGH TO MAKE A LOOSE PASTE OU T 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 AB SOLUTELY TERRIFYING.

IT LOOKS LIKE A BEAUTIFUL WHITE MOUNTAIN OF CAKE FROSTING.

IT DOES LOOK LIKE A CAKE FR OSTING, DOESN'T IT?

WHAT IS HAPPENING HERE IS THAT WE'RE TRYING TO...

IN THIS KIND OF FISH COOKERY IS REALLY TO CAPTURE WH AT'S DELICATE AND WONDERFUL IN THE FISH.

AND WHAT HAPPENS WI TH THIS CRUST IS IT MAKES A HERMETIC SE AL AROUND THE FISH.

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

THAT'S A BEAUTIFUL COD.

ISN'T IT A PR ETTY FISH.

CLEAR EYES.

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

WHATEVER THAT IS?

WE HAVE INTENTIONALLY NO T CLEANED OFF MOST OF THE FINS.

THE FISH HAS BEEN CL EANED 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 AR E 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 HI S TAIL STICKING OUT.

BECAUSE OTHERWISE HE WO N'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 BR OWNS NICELY AND IT MAKES THE CRUST VE RY HARD.

TO CRACK THIS, IF IT RE ALLY SETS UP WELL YOU VIRTUALLY HA VE 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 TH REE POUND FISH.

THE NICE THING ABOUT TH IS TIMING-WISE IS THAT THE FISH TELLS YO U 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 YO U KNOW THAT THE VAPORS HA VE RISEN INSIDE.

AND WHAT'S THE OVEN AT?

OVENS AT 500°.

WHAT WE HAVE HERE ARE SOME LI TTLE SUMMER VEGETABLES TO SERVE ALONG WI TH THE FISH.

CALIFORNIA BOUNTY.

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

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

THEY'RE SO FRAGRANT TH AT WAY.

I'VE GOT SOME BA BY GREEN BEANS.

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

THESE ARE ALREADY BLANCHED?

WE'VE BLANCHED TH OSE ALREADY.

THEY JUST NEED WARMING UP.

THEY JUST NEED TO WARM BRIEFLY.

AND WE'RE GRILLING SO ME SWEET, YOUNG ITALIAN CI POLLINE ONIONS.

JUST TOSS THEM IN A LITTLE OLIVE OIL AND PUT SOME SALT AN D 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 AL ONGSIDE THE FISH AND THEY COME OUT VE RY NICELY.

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

WHICH I THINK TH E GROWERS JUST MEAN THESE ARE PRE-HYBRID TY PES OF TOMATOES.

AND DO THEY TASTE AS GOOD AS THEY LOOK?

HERE, WHY DON'T YO U 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 SO ME LITTLE WEDGES AND SEE THE PURPLISH HU E 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 DI FFERENT TOMATOES AND MAYBE YOU COULD HOLD TH AT PLATTER FOR ME... THAT'S A BEAUTIFUL PLATTER.

AND JUST SET UP SO METHING AS IF WE WHERE IN TH E SOUTH OF FRANCE.

IF WE WERE SITTING OU TSIDE 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 OT HER VEGETABLES.

AND WE HAVE SOME LITTLE FL OWERING MARJORAM HERE AND SOME THYME.

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

WE HAVE SOME BEAUTIFUL YO UNG CRESSES WE GOT HERE IN BOSTON.

SOME OF OUR...

THESE ARE FASCINATING.

GRILLED LITTLE SW EET ONIONS.

MMM.

ARE THESE JUST LITTLE YELLOW POTATOES?

YELLOW THIN POTATOES.

AND THESE BABY, LI TTLE FRENCH CARROTS.

THE ROUND CARROTS.

AND YOU'LL SERVE IT WITH THE AIOLI?

YES, WITH THE AIOLI.

AND WE WILL PULL TH E 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 IS N'T IT?

IT LOOKS LOVELY.

NOW WE'RE GOING TO CRACK TH IS CRUST OFF, AND...

IT'S A REAL CRUST ISN'T IT?

IT'S A REAL CRUST.

I'M GOING TO SCOOT THIS JU ST 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 HO W THIS... COMES OFF EASILY DOESN'T IT?

YEAH, IT JUST LIFTS RI GHT OFF THE FISH.

AND IT SMELLS, IT SMELLS DONE.

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

WELL, THE WONDERFUL THING AB OUT THIS TECHNIQUE IS THAT IT CAPTURES AN ESSENCE TO THE SEAFOOD THAT ESCAPES IN ANY OT HER FORM OF COOKING.

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

I CAN SEE THE JUICES COMING OUT THERE.

AND THERE THEY COME RU NNING OUT.

I HAVE A PASTRY BRUSH HERE WHICH I USE TO GET MO RE 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 WI TH 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 PL ATTER 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 TH E TIME PRETTY CLOSE.

IT MIGHT BE A... MIGHT BE LIKE TW O 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 JU ST 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 NI CE 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 AL L THREE OF YOUR RESTAURANTS.

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

THANKS A LOT.

Julia: BON APPETIT.