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Out with salt and pepper, some fresh thyme jammed in the cavity. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. they are moved to rest. game stock is added and the sauce reduced, topped with watercress alongside with parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets.

Fresh thyme jammed in the cavity. bread sauce is a must. we don't do this in america, but here it's essential. basically it's milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. they are moved to rest. game stock is added and the sauce reduced, topped with water cross along side with parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets? >> this is specifically scottish. this is a grouse, which is the only truly wild game bird in britain. they're the m...

So walk me through it in baby steps here so i can be impressive and romantic later tonight. >> step one, we're going to get the vegetables ready and seasoned. so we have some leek, some carrot and fennel. we're going to toss this like a salad. we're going to put a little salt, pepper. quickly. we're going to sotoss some extr virgin olive oil. some scallions and celery. we're going to start the base of this papillote. we're going to season the fish. a nice bed for the fish, the vegetables. we have some thyme, lemon, and one bay leaf. you can use fresh or dry. if you're good at origami, you can ...

Meat. we will take the cucumbers. got it. >> yeah, pour them all in. are we going to put all of these in there? >> all of these go into the one barrel. ♪ now we put one scoop of garlic. >> okay. >> and now we get to the spices. >> how much? >> one whole scoop of spices. we've got coriander seeds, bay leaf, dried pepper corn, mustard seeds, black pepper corn, juniper berries. >> just sprink it it all in? >> throw it right in. >> this smells amazing. >> beautiful, right? >> beautiful. >> the brine we made, salt water. take that and pour it in there. >> just pour it in. >> oh, i just splashed. ...

And the reason we use them, very little seeds and a lot of meat. we will take the cucumbers. got it. >> yeah, pour them all in. are we going to put all of these in there? >> all of these go into the one barrel. ♪ now we put one scoop of garlic. >> okay. >> and now we get to the spices. >> how much? >> one whole scoop of spices. coriander seed, bay leaf, dried pepper corn. mustard seeds. juniper berries. >> sprinkle it all in. >> throw it right in. >> this smells amazing. >> beautiful, right? >> beautiful. >> the brine we made, salt water. take that and pour it in there. >> just pour it in. >...