SIDEBAR
»
S
I
D
E
B
A
R
«
Gordon Ramsay’s Sea Bass with Pepper Sauce
Oct 17th, 2011 by Foodie

Gordon Ramsay’s Sea Bass with Pepper Sauce

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:

  • Filet of Sea Bass
  • Bell Pepper – 1 large red and 1 large yellow, or several of both
  • Shallots – 3
  • Star Anise – 3
  • White Wine Vinegar – 1 1/2 Tbs
  • Vermouth – 2 Tbs
  • Olive Oil
  • Fresh Thyme Sprig leaves
  • Salt
  • Fresh Basil – 1 very large sprig, or two smaller ones
  • Water

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.
YouTube Preview Image

»crosslinked«

facebooktwittergoogle_plusredditpinterestlinkedinmail
Gordon Ramsay’s Crispy Salmon
Sep 17th, 2011 by Foodie

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

Ingredients:

  • Salmon Filet
  • Olive Oil
  • Salt
  • Herbs if you want them (Gordon recommends Thyme, Rosemary, or Basil)

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.
YouTube Preview Image

 

facebooktwittergoogle_plusredditpinterestlinkedinmail
Sea Bass with a Sweet and Sour Pepper Sauce
Apr 24th, 2009 by Foodie

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

Cooking Instructions:

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.

facebooktwittergoogle_plusredditpinterestlinkedinmail
»  Substance:WordPress   »  Style:Ahren Ahimsa
© Copyright subject to respective ownership all other Copyright www.GordonRamsaysRecipes.com