Gordon cooked this meal on the F Word show. You can cook it too! Follow the instructions below for a delicious meal.
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.
Here’s yet another delicious crayfish recipe from Gordon Ramsay. I’m so excited to find several crayfish recipes from Gordon since I’m getting ready to go trap as many of these mini-lobsters as I can. This is a quick and tasty sandwich which can be made for lunch or a starter.
This recipe comes from Gordon Ramsay’s Fast Food. If you like this recipe or others from this book, I would highly suggest purchasing it.
Toss the cooked crayfish tails with the mayonnaise and white truffle-infused olive oil. Stir and mix with the chopped avocado and season to taste with sea salt and black pepper.
Lightly toast 4 thick slices of rustic white bread and Sandwich it all together. Quick and easy.
This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.
This recipe comes from Gordon Ramsay’s Fast Food
1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.
2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.
3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.
4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.
5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.
6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.
7. Leave me comments.
Gordon Ramsay cooked this delicious looking salad on the F Word a couple of weeks ago and I intend to find out how it tastes! I love crayfish/crawdads/crawfish/crawdaddies or what ever they’re called in your region. It’s still a little cold around here to catch the little bugers, but it should be warm enough in a couple of weeks, which gives me just enough time to build my traps. I’ll post an article with pictures of my traps when I get them finished. Now on to the salad…
This part is a cinch. Bring some water to a rolling broil and dump the crayfish into it. Cook the crayfish for 2-3 minutes max! They will turn a bright pinkish orange when they’re cooked. Remove the pan from the stove and strain the water off of the crayfish.
Remove the tails from the crayfish by twisting and pulling. You will be able to remove the meat from the tails more easily if you don’t let them cool. Pinch the base of the tail and squeeze the meat out of the opening.
You can eat the claws later.
Slice off the tops and bottoms of the oranges and grapefruit using a sharp, serrated knife. Cut away the remaining peel and pith, then cut along the membrane of the fruit to release the segments, holding the fruit over a sieve set on a bowl to catch the juice. Squeeze out the excess juice from the core of each fruit before discarding. Whisk together 6 tablespoons of the citrus juice with the chopped shallot, mustard, orange zest, olive oil and seasoning to taste.
Peel, stone and slice the avocado into neat slivers. Place into a bowl and gently toss with the citrus segments and crayfish tails – it is easier if you do this with your hands. Divide the mixture among four serving plates, then top with a neat pile of salad leaves in the centre. Spoon over the citrus dressing and serve immediately.
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
