Gordon Ramsay’s Sea Bass with a Sweet and Sour Pepper Sauce, Citrus Pilaf and Braised Endive
Gordon cooked this meal on the F Word show. You can cook it too! Follow the instructions below for a delicious meal.
Sea Bass Ingredients:
- 3-3.5lb sea bass fillets, skin on
- Sea salt
- 1 sprig Thyme, leaves removed from stems
Sauce & Rice Pilaf Ingredients:
- 2 red peppers, cored, seeded and thinly sliced
- 2 yellow peppers, cored, seeded, and thinly sliced
- 4 shallots, thinly sliced
- 2 star anise
- 2 sprigs Basil
- 1 tbsp. white wine vinegar
- Approx 3 tbsp. Vermouth
- 3/4 Cups Water
- Citrus rice pilaf
- 1 1/2 cups Basmati rice, rinsed
- 1 large onion, finely chopped
- 3 tbsp olive oil
- 1 sprig thyme
- 1 small cinnamon stick
- 2 star anise
- Peel of ½ orange
- Peel of ½ lemon
- 2 1/2 cups chicken stock or broth
- Braised Endive
- 2 large endive
- 1 shot grand marnier (1 1/2 oz.)
- 2/3 cups orange juice
- 4 tbsp. (about a 1/4 cup) butter
- Icing sugar for dusting
- Olive oil
- Salt and pepper
- Extra butter
Preheat oven to 390 degrees fahrenheit
Trim the sea bass into neat fillets and score the skin with a sharp knife. Season with a pinch of salt and the fresh thyme leaves.
Pan fry the sea bass, skin side down in hot olive oil, gently holding the fillets down for 30 seconds with your fingers to stop the sides curling up. Season the top of the fillets and leave to cook from the bottom up. The fish will begin to turn white as it cooks. When the fish is about 80% cooked, flip it over and cook it the rest of the way through. Spoon some of the cooking oil over the top to add an extra crispness to the skin.
Sweat the peppers and shallots in a pan of hot olive oil until softened. Season , then add the star anise, basil and vinegar. Pour the vinegar in around the side of the pan so that it gently heats up before reaching the center. Add the vermouth – enough to come up to just under the layer of vegetables. Keep over the heat and allow the mixture to reduce until almost all the liquid has evaporated and you can hear a little sizzling and crackling. The vegetables should look rich and glossy. Add the water and reduce for 15 minutes. When the water looks like a syrupy sauce, remove the star anise and basil stalks and transfer to a blender. Blend until smooth. Taste and season if necessary, blend again. The consistency should be of a smooth, thick soup.
For the pilaf, sauté the onion in oil until soft. Add the rice, thyme, cinnamon, star anise and citrus peel. Season and cook for about 30 seconds to infuse the flavours – the rice should begin to look translucent. Add the boiling stock, bring back to the boil and cover with a cartouche (circle of greaseproof paper). Cook at 200c for 20 minutes.
Once cooked leave to stand for 5 minutes and remove the thyme and cinnamon before serving and mix through a knob of butter.
Cut the endive in half lengthways and dust all over with icing sugar.
Melt the butter in a pan and caramelise the endive all over until golden brown.
Deglaze the pan with the grand marnier and add the orange juice. Braise gently until the endive is soft and liquid is almost a glaze.
Serve the sea bass skin side up on a bed of rice with the pepper sauce and braised endive along side.