This wonderful looking Sea Bass dish was prepared by Gordon Ramsay on his hit show The F Word. Read through my estimated ingredients quantities and instructions, then feel free to watch the video at the end to get a clearer idea of how to prepare this delightful meal.
Ingredients:
Directions for the Sauce:
Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes).
Directions for the Fish:
Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food, if not, you can skip the caressing (see the video if you want to know what I mean, that man loves food!).
Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.
Serving Instructions:
Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish. DONE.
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Gordon Ramsay’s Crispy Salmon
Try this delicious looking salmon any time you are up for a quick and easy to prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad mix. Gordon says you don’t need to be afraid of cooking fish, as it’s not rocket science. Score the fish, keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch the fish while you’re cooking it, use a fish slide, and you should end up with a masterfully prepared salmon.
This recipe is very simple, as you can see by watching the video at the end of this post. I’ll cover the steps it takes to prepare a perfect crispy salmon.
Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes
Directions:
Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation. Glaze the top of the salmon filet with olive oil.
Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.
Now you have a wonderful, masterfully prepared filet of salmon. Serve it with Gordon Ramsay’s New Potato Crab Salad for a tasty meal.
Gordon Ramsay starts preparing the fish at 2:06 of the video.
Catching trout can be a fun and rewarding experience and eating them is even better! Whether you catch your trout from a fresh mountain river (like I did), or the local fish monger, you’re certain to have a delicious meal when you get home. I’ve been fishing three out of the last five days and came home with three trout. I plan to prepare this meal after my trout is finished smoking (I’ll post back on how it turns out).
You can make your own Smoked Trout, or you can buy it at the store. I will be smoking my own.
This recipe comes from Gordan Ramsay’s Fast Food
Add the plum tomatoes to a large pan of boiling salted water and blanch for 2 minutes. Lift out with a slotted spoon to a bowl of iced water to cool for a few minutes, then remove and peel off the skins. Halve the tomatoes and squeeze out the seeds.
Put the tomatoes into a food processor along with the semi-dried tomates, garlic, shallots, olive oil, and lemon juice. Whiz to a smooth sauce and season with salt and pepper to taste. Pour the sauce into a pan and warm through over medium-high heat while you cook the pasta.
Cook the pasta in a boiling salted water (the pan you used for the tomatoes) for 2 minutes until al dente. Drain well, then toss with the tomato dressing and flaked trout. Divide among warm plates and grate over some parmesan to serve.
If you have trout in the freezer left over from this summer, now is the time to smoke them for a future feast – don’t let them go bad.
All you need is a Little Chief or similar electric smoker and a little know-how, and you can turn fish and meats into tantalizing gourmet fare.
This is how to do it:
Little Chief: The Little Chief, an electric smoker with three trays, measures 2 feet high, 12 inches wide and 11 inches deep. At cabelas.com, a Little Chief costs $75. A Big Chief costs $95.
Preparing trout: If the trout are fresh caught, gut them and remove gills, entrails and blood line along the backbone. If frozen, thaw the fish slowly in a refrigerator. When thawed, cut off the trout’s head (and if quite large, the tail as well). Then, with a cutting board, hold the fish on its back so its open cavity is facing you. With a sharp knife, starting at the neck, make a clean cut through the ribs and along the backbone to the skin, and continue the cut all the way down to the tail. Then open the fish so it lies flat, skin down. This is called “butterflying” a trout.
Seasoning: Sprinkle Lawry’s Seasoned Salt or my personal favorite, Lawry’s Black Pepper Seasoned Salt, heavily across the open skin of the butterflied trout. Some people soak the fish in a salt brine, and I’ve tried many concoctions (brown sugar, sea salt, honey, ground pepper, etc.), but I think trout and salmon are far better smoked with no brine to avoid the salty taste and enhance the smoky flavor.
Preparing smoker: Remove the three trays from the smoker and spray them with Pam. Place hickory chips in a metal pan at the bottom of the smoker, which sits over the heating element. Plug the cord into a grounded outlet.
Getting started: Place each tray into the smoker and then place the door over the front of the smoker, sealing the smoker.
The process: After 60 to 90 minutes, open the smoker and switch the top tray with the bottom tray. The bottom tray cooks hotter so this evens out the cooking process.
The result: After about 3 to 4 hours, the length of a football game, the trout will be done. So even if the quarterback is a dud, you still have something to look forward to. Eat immediately or freeze for a fall or winter feast.
Tom Stienstra
