The Best of Gordon Ramsay's Trip In Alaska's Panhandle | Part Two | Gordon Ramsay: Uncharted

i'm starting to understand how hard it is to find food during the alaskan winter it really is survival of the fittest out here but after a hard day's fishing yesterday i need a drink so i'm gonna break the ice with a woman who is turning the local glaciers into somewhat of a delicacy michelle good morning may i come aboard man yes you may thank you oh man it's a 90-minute ride to the tracy arm fjord michelle is going to show me how to harvest free floating icebergs to turn into pristine ice cubes i'm a big fan of cocktails but what's going to be the significant difference with the ice coming from the glacier when you have this type of ice not only are you having the best ice in the world but you're having the whole experience of alaska in a glass but it soon became apparent that this particularly alaskan experience wasn't going to be confined to that glass as we hit some seriously rough seas where are we going gordon which one are we going to it feels like we're going to oh my god it's what's up gorgeous it's beautiful so we're looking for what size so what we want to look for is something that's very rounded right uh what about that one that's a no gordon i don't think that one's gonna work that's like your own private island um let's try this one here to the left the white one at 11 o'clock 10 000 years in the making these glaciers produce the purest ice imaginable i like that one perfect for cocktails so the secret behind this is screwing screwing these into the big block yes and then after that we're gonna hook it up and we're gonna hoist it on board gotcha this is the most work i've ever done an ice cube in my entire life i hope this is gonna make it's the best just trust me right you ready yes okay start screwing we're gonna hook it up to a d-ring and if it's not all the way in it's gonna crack the ice you have to kind of be like over the water you know so you're on top of it let's just make sure they're really down deep are you kidding me we're shot they can't get any further in there okay let's just hold it fingers are freezing see look yours is coming out mine's coming out yeah you got to get that in deeper deeper yeah you're not all the way in when we pull that up on the wench it's gonna crack perfect [Music] [Music] stop stop stop good job that was fun amazing so you take that outer layer off and then you get to some of those ice diamonds look at this oh that's gorgeous right look at that formation should we put that in a glass shall we got that in there oh i like how that and what do you think throw a little scotch it's a good one and now we need a little vermouth i feel like one of the luckiest mixologists anywhere on the planet oh my lord look at that look at the colors i think we've earned it cheers good enough cheers look at that i bought an ice cube oh my lord that's strong i think it's 110 proof amazing well done i have bars but i've never ever touched an ice cube that's that perfect and it just tasted so clean and fresh and slightly epidescent in a way that it was almost uh lightly sort of um carbonated a great way i think to toast the beginning of this incredible cook with an amazing cocktail laced with glacier ice cubes during my week in alaska i've excelled at not catching hypothermia fish or game but now it's time to meet chef lionel to prepare our feast hopefully i'll have more success in the kitchen lionel garnet hey you're alive i'm making it better oh oh my god oh my god oh sooner crazy uh no salmon yet apparently josh said he's on his way okay but what an experience yeah what'd you learn i scaled a chimney rot that was windy and waving at crumbling as well uh the most amazing bless your ice and then you know on this incredible uh hunt for grouse salmon and then got to meet uh owen from the lincoln community who literally gave us this sort of a to z of a seal i'm not too sure if that's going to play in my restaurants in london but you never know fingers crossed that salmon arrives soon because it's freezing out here and the guests will be arriving any minute everyone keeps telling me that alaska is all about survival i just hope i can make it through this cook hey gordon how are you doing good to see you i'm all happy to see you yeah i brought you the king that you have so desire for that beauty thank god josh came through with that salmon king salmon had to be the main staple for this cook because when we get our hands on those back in europe it's a surprise asset i'm serving this incredible wild salmon three ways right i'm gonna cut them into the most amazing portions it's hours old you know it's good enough to eat raw right there and then and look at that belly on there oh my god wow that's some beautiful king you got there that's amazing honestly thank goodness for josh but look at that that's beautiful [Music] my first dish is growlax i'm making a marinade of spruce tips juniper berries and gin i'm actually gonna cure that in the snow who needs a fridge in this temperature oh no that's pretty ballsy yeah [Music] lionel makes a start on his first dish a traditional seafood chowder really beautiful spot browns let's peel them down to the tail i may have agreed to cook outside and embrace the alaskan spirit but that doesn't mean i have to like it right oh it's not too bad that's not too bad it's not too bad you'll be fine i'll have to keep on coming back in here to defrost my fingers so i can feel them again you know that [Music] lionel continues preparing he's chowder adding the halibut cheeks an octopus and searing them in pork fat as i prepare the cure for my gravelax so i made this really nice paste season it salt sugar then lionel heats up his homemade fish stop and my boozy marinade is ready to layer onto the salmon so i'm going to cover that in there i've got that really nice sort of wild mountainy flavour in there one part to cook in alfresco this stashing the salmon in the snow for an hour to chill for lionel's second dish he's smoking black cod in the smokehouse for a harvest board of alaskan treats smell smart nice so put my salmon belly on the bottom and for my second dish i'll be smoking the salmon belly to layer onto my pumpernickel toast [Music] [Applause] [Music] [Applause] unimpressed with my toast lionel is now whipping up a homemade loaf to go with a seafood stew so this is about ready to rock and roll i just wanted to show you i'm gonna go ahead and um shape it and then put it in the cat's iron so you're gonna bake the bread and open fire amazing and will it be as crusty it'll be really crusty his loaf may be delicious but i've got the perfect ingredient guaranteed to get the last conceal of approval right i'm going to toast my bread now so i'm going to literally get this pumpernickel bread and i've got some that seal fat oh exciting so i'm gonna grill that on top of there it's lightly smoked as well by the way [Music] whilst lionel checks the seasoning of his stew i'm making a spread for the toast out of horseradish and creme fraiche i'm using some of that blood orange as well okay do you need help with anything uh no you seem sort of calm collective i'm the one running behind but we're getting there how's that bread oh let's check it out oh wow look at that wow that is incredible you have got that crust on the avenue nice and hot that's amazing nice huh i'm now cooking my final dish and yep you guessed it salmon again in a birb long sauce served with potatoes cooked with owens sealed bacon so i've got some of this sealed bacon from owen what do you think that smells really good gordon [Music] i'll get there stop here i'm serious honestly my mum's watching come on honestly i'll be fine i'm toughening up okay i'm taking it back because it's cold it is freezing behave yourself [Music] delicious oh hey the guests are here what hey oh no seriously yeah i'm out of time how's everyone doing yeah damn so i need to distract the fishermen the only way i know how alcohol let me get them a drink damn [Music] i help you with it will be fine all right so to kick off a meal like that and celebrate with an incredible gin local gin where those uh ice cubes harvest from that glacier uh it's the most perfect but simplest cocktail on the planet hello hello a little ginatonic help yourself oh wow please gentlemen uh cheers by the way cheers time to plate up my salmon dishes gravilace with honey mustard sauce smoked belly on pumpernickel toast grilled salmon so with spruce tip berblong and potatoes cooked with owens seal fat up against lionel's harvest board of smoked meats and his fire cooked loaf with sifu stew [Music] thank you here we tough one cooking for a table of fishermen that really know their stuff here we go also they get to taste this kind of ingredient on a daily basis i mean all the stuff on that chicory tray there's a lot going on there have you had the soup yeah i think everyone is is enjoying and everyone is smiling have you ever got salmon that is cooked to perfection where it's undercooked slightly and you can see that orange in it you know you can just kind of raw in the middle and serve it like tuna delicious very good and he sees that salmon so many ways yeah for a guy that hunts on a daily basis for salmon yeah he's still excited yeah he's so good to see hey it's judgement time wow hey guys good to see you honestly oh my god man i'm gonna take my hat for the first time oh wow okay we're good and enjoying it yeah it's almost all gone that is a happy problem what did you think of the gravitax on the watercress um a little salty rice but focusing on the uh spruce tips really kind of balanced that out a bit yeah um after i took a second that was a stew i just didn't feel like it really fit well i just felt like all of these different flavors came together had that whole umami thing going on and i just loved it how was the salmon most of us never buy salmon in the restaurant because it's usually overcooked and that was cooked to perfection and that needs to be a feature somewhere it was amazing it was amazing everybody appreciated it so do you guys feel like he's captured the spirit of alaska while the time that he's been here yeah yes oh boy i've had a fantastic week from a chef's point of view getting that close to the source we say it on a daily basis the better the ingredient the little it needs doing to it and alaska has literally come up trump's from my country world so awesome can i come back yes oh my gosh to you cheers when you're closer to the action like i've been weak that makes it so much more magical but then the stories of being mauled by a bear and hunting and surviving out here just how tough it is it's pretty difficult you

Channel: Gordon Ramsay: Uncharted

Views: 293,803

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Id: K0ZLGqyGBRs

Length: 14min 20sec (860 seconds)

Published: Fri Apr 01 2022