1 00:00:03,303 --> 00:00:05,105 >>> ALL MORNING LONG IT'S BEEN A 2 00:00:05,105 --> 00:00:09,075 "TOP CHEF"'S TAKEOVER HERE ON "TODAY." 3 00:00:09,075 --> 00:00:16,116 EARLIER WE WERE JOINED BY PADMA LAKSHMI AND NOW WE'RE JOINED BY 4 00:00:16,116 --> 00:00:18,051 CHEF TOM COLICCHIO >> HE'S JOINING US TO SHARE A 5 00:00:18,051 --> 00:00:20,253 SIMPLE FISH DISH THAT WILL BLOW AWAY ANY CRITIC. 6 00:00:20,253 --> 00:00:23,857 GOOD MORNING TO YOU. >> GOOD MORNING. 7 00:00:23,857 --> 00:00:25,959 >> TOM, I WISH YOU WERE A FLY ON THE WALL 8 00:00:25,959 --> 00:00:27,894 IF YOU COULD ONLY HEAR HOW MUCH WE'VE BEEN TALKING ABOUT THIS 9 00:00:27,894 --> 00:00:31,431 SEGMENT ALL MORNING LONG BEFORE WE GET -- AND I'M NOT 10 00:00:31,431 --> 00:00:34,100 EVEN KIDDING BEFORE WE GET COOKING, SEASON 11 00:00:34,100 --> 00:00:38,738 18 CAN YOU BELIEVE IT? 12 00:00:38,738 --> 00:00:40,674 >> YES IT IS GREAT. 13 00:00:40,674 --> 00:00:45,779 IT IS REALLY AWESOME SO YOU KNOW, "TOP CHEF" IS ALL 14 00:00:45,779 --> 00:00:49,516 ABOUT FINDING NEW TALENT SO INSTEAD OF ME DOING THE DEMO, 15 00:00:49,516 --> 00:00:53,586 I THOUGHT I'D BRING SOMEBODY ELSE 16 00:00:53,586 --> 00:00:57,123 IN THIS IS MY 11 YEAR OLD LUCA HE'S GOING TO DO THIS. 17 00:00:57,123 --> 00:01:01,061 APRIL FOOLS. >> I WAS GOING TO SAY, I LOVE 18 00:01:01,061 --> 00:01:04,130 IT >> OKAY. 19 00:01:04,130 --> 00:01:08,768 SO -- >> WHAT ARE WE COOKING 20 00:01:08,768 --> 00:01:14,307 >> WE HAD A BIG DISCUSSION THIS MORNING ABOUT TROUT. 21 00:01:14,307 --> 00:01:16,242 I'VE NEVER COOKED WITH TROUT I'VE NEVER REALLY EATEN TROUT. 22 00:01:16,242 --> 00:01:18,678 IT KIND OF SCARES ME BUT IT IS KIND OF LIKE SALMON. 23 00:01:18,678 --> 00:01:21,081 RIGHT? >> IT IS 24 00:01:21,081 --> 00:01:25,085 THE REASON I WANT TO COOK STEELHEAD. 25 00:01:25,085 --> 00:01:28,421 I'VE BEEN FLY FISHING, YOU KNOW, FOR THE LAST 30 YEARS. 26 00:01:28,421 --> 00:01:33,526 AND OREGON, THEY HAVE ONE THING THAT MOST PLACES DON'T HAVE AND 27 00:01:33,526 --> 00:01:35,695 THAT IS STEELHEAD TROUT. STEELHEAD IS A RAINBOW TROUT 28 00:01:35,695 --> 00:01:38,565 THAT GETS TOO BIG TO STAY IN THE RIVERS AND RUNS OUT TO THE OCEAN 29 00:01:38,565 --> 00:01:41,501 AND COMES BACK TO SPAWN. I CAUGHT MY FIRST STEELHEAD 30 00:01:41,501 --> 00:01:43,937 TROUT WHILE WE WERE SHOOTING IT WAS A BIG DEAL. 31 00:01:43,937 --> 00:01:45,505 THAT IS WHY I WANT TO DO STEELHEAD TROUT. 32 00:01:45,505 --> 00:01:48,208 HERE IS THE THING. THAT IS NOT STEELHEAD TROUT. 33 00:01:48,208 --> 00:01:54,614 THIS IS ARCTIC CHAR. THEY ARE ALL SIMILAR 34 00:01:54,614 --> 00:01:56,449 ALL IN THE SALMON FAMILY THEY ARE FAMILY. 35 00:01:56,449 --> 00:01:58,284 I COULDN'T GET -- WHAT THEY GAVE ME I DIDN'T LIKE SO I WENT WITH 36 00:01:58,284 --> 00:02:01,054 THE ARCTIC CHAR. HERE IS THE THING. 37 00:02:01,054 --> 00:02:04,958 MOST PEOPLE THINK WHEN YOU COOK FISH YOU HAVE TO HAVE HIGH 38 00:02:04,958 --> 00:02:09,195 FLAMES, FLAMES SHOOTING OUT. WE SEE IT ON TV. 39 00:02:09,195 --> 00:02:10,797 I TRY TO TEACH PEOPLE, WHEN YOU LOOK, LOWER THE FLAME. 40 00:02:10,797 --> 00:02:12,465 I'M USING A PRETTY LOW FLAME HERE 41 00:02:12,465 --> 00:02:14,467 TEFLON PAIN. IT IS NOT GOING TO STICK 42 00:02:14,467 --> 00:02:17,170 EVEN IF IT WERE STAINLESS STEEL IT WOULDN'T STICK. 43 00:02:17,170 --> 00:02:22,609 AND I'M COOKING SLOW PEOPLE THINK IT WILL WON'T GET 44 00:02:22,609 --> 00:02:23,810 CRISPY THAT IS HOW IT GETS CRISPY 45 00:02:23,810 --> 00:02:25,378 REALLY, REALLY SLOW. PUT IT IN THE PAN AND LEAVE IT 46 00:02:25,378 --> 00:02:27,447 ALONE. DON'T SHAKE IT BACK AND FORTH. 47 00:02:27,447 --> 00:02:31,217 DON'T MESS WITH IT AND WHAT I'M DOING -- AND 48 00:02:31,217 --> 00:02:33,420 TYPICALLY I'LL START ON A HIGHER FLAME AND AS SOON AS I PUT FISH 49 00:02:33,420 --> 00:02:38,558 IN, THEN I'M JUST LISTENING TO IT 50 00:02:38,558 --> 00:02:40,427 I LOWER IT >> I DON'T WANT TO RUN OUT OF 51 00:02:40,427 --> 00:02:43,963 TIME SEPARATELY, I DO A SIMPLE 52 00:02:43,963 --> 00:02:45,965 VINAIGRETTE. LEMON, LIME. 53 00:02:45,965 --> 00:02:52,872 WHITE WINE VINEGAR CRUSHED CORIANDER. 54 00:02:52,872 --> 00:02:55,108 I TOASTED THE CORIANDER SEEDS. AND SOME SHALLOTS. 55 00:02:55,108 --> 00:02:59,746 JUST GOING TO STIR THAT. PINCH OF SALT. 56 00:02:59,746 --> 00:03:02,115 AND THEN BLACK PEPPER. THAT IS OUR BASIC VINAIGRETTE. 57 00:03:02,115 --> 00:03:10,724 OKAY NOW WHAT I WANT TO DO -- BECAUSE 58 00:03:10,724 --> 00:03:12,425 NOW YOU HAVE THIS RECIPE AND YOU CAN MAKE IT YOUR OWN 59 00:03:12,425 --> 00:03:14,494 SOME ADD INS HERE. I HAVE SOME CHILI CRUNCH 60 00:03:14,494 --> 00:03:17,897 YOU CAN BUY IN THE SORE. AND SEGMENTS OF BLOOD ORANGE AND 61 00:03:17,897 --> 00:03:19,499 ORANGE AND GRAPEFRUIT I'M GOING THE ADD. 62 00:03:19,499 --> 00:03:21,167 AND AVOCADO. STIR THAT AROUND 63 00:03:21,167 --> 00:03:23,103 AND NOW YOU HAVE YOUR SAUCE. WE HAVE OUR FISH COOKING 64 00:03:23,103 --> 00:03:27,073 WE HAVE ARUGULA. I GOT TO GET -- 65 00:03:27,073 --> 00:03:31,111 >> WHAT OIL ARE YOU USING TO COOK THE FISH? 66 00:03:31,111 --> 00:03:35,648 >> A LITTLE BIT OF OLIVE OIL COUPLE DROPS, NOT MUCH AT ALL. 67 00:03:35,648 --> 00:03:47,660 STAINLESS STEEL PAN I'D HAVE TO USE A LITTLE MORE OIL. 68 00:03:47,660 --> 00:03:49,262 YOU CAN SEE HOW IT'S NICE AND CRISPY 69 00:03:49,262 --> 00:03:51,431 AND YOU CAN COOK IT ON THE SKIN SIDE ALMOST THE ENTIRE WAY 70 00:03:51,431 --> 00:03:54,567 AND WE'LL FLIP IT OVER AND ALL WE'RE GOING TO DO IS 71 00:03:54,567 --> 00:04:00,707 TAKE -- SORRY ABOUT THAT A LITTLE BOWL. 72 00:04:00,707 --> 00:04:01,708 PUT SOME OF THE VINAIGRETTE IN HERE. 73 00:04:01,708 --> 00:04:03,309 >> THIRTY SECONDS. HOW ARE WE 74 00:04:03,309 --> 00:04:09,049 >> OH WE'RE GOOD TO GO MARINATE A LITTLE BIT. 75 00:04:09,049 --> 00:04:12,152 THIS GOES ON THE PLATE WE HAVE A SAUCE THAT GOES OVER 76 00:04:12,152 --> 00:04:15,455 THE TOP. AND SEPARATELY WE DRESS A LITTLE 77 00:04:15,455 --> 00:04:17,257 BIT OF ARUGULA SEPARATELY. YOU THOUGHT I WASN'T GOING TO 78 00:04:17,257 --> 00:04:19,526 MAKE IT. COME ON. 79 00:04:19,526 --> 00:04:23,229 >> HEY, DO YOU KNOW WHAT I DO? >> I'VE DONE THIS BEFORE 80 00:04:23,229 --> 00:04:30,070 >> EXACTLY. >> THERE IS OUR BEAUTIFUL FISH 81 00:04:30,070 --> 00:04:33,606 >> THAT LOOKS AMAZING. >> WITH SALMON, WITH TROUT, ANY 82 00:04:33,606 --> 00:04:38,378 FISH YOU CAN DO THIS WITH. AND TAKE BASIC VINAGRETTE. 83 00:04:38,378 --> 00:04:39,779 MAKE IT YOUR OWN AND ADD A FEW THINGS TO IT AND 84 00:04:39,779 --> 00:04:41,081 THAT'S IT. >> IMPRESS OUR FAMILIES TONIGHT. 85 00:04:41,081 --> 00:04:42,782 SO GOOD. THANK YOU TOM, CONGRATULATIONS 86 00:04:42,782 --> 00:04:44,384 ON YOUR 80 BILLIONTH SEASON. THIS IS AMAZING. 87 00:04:44,384 --> 00:04:46,086 THIS. >> THANK YOU. 88 00:04:46,086 --> 00:04:48,121 >> FOR THIS RECIPE AND MORE HEAD TO TODAY.COM/FOOD. 89 00:04:48,121 --> 00:04:52,292 AND THE "TOP CHEF" TAKEOVER CONTINUES WITH GAIL SIMMONS WHO 90 00:04:52,292 --> 00:04:52,292 CONTINUES WITH GAIL SIMMONS WHO IS JOINING HODA AND JENNA.