Savour the flavours of the sea with Chef Gordon Ramsay’s irresistible fish dishes!
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[Music] dool with a brown shrimp butter very robust slightly sweet cooked simply on the bone is the best way flour season coat the fish lightly dust off any excess flour pan olive oil season olive oil butter turn into the oven 180° 8 to 10 minutes shrimp butter everything has to be ready before you start because the butter changes from brown to Black in seconds hot pan butter can and pepper shrimps Capers then lightly season it now the Butter’s just starting to catch lemon parsley so out useful nicely colored shrimp butter over dool with shrimp butter done black green this has to be a bit of a chef secret delicate sweet amazing flavor they taste phenomenal fill it all the way down just cut from the tail and let the knife run all the way up the top of the head and then just come off it’s dainty delicate and it tastes fantastic bone run upstairs and Nick your wise little tweezers and these are perfect for pulling out the bones score cint film really nice fragrant Basel leaves salt pepper olive oil and place the bream on top of the Basel wrapping something think lift that one isz it keeps all that flavor in there and look we’ve got a beautiful little parcel and now that’s ready to start poaching in lightly boiling water for 8 to 10 minutes hot pan olive oil baby onions quite chunky streaky bacon into the onions roll it over you think of the flavor the sweetness of the fish and the bacon and onion how well that goes together fresh time peas don’t be scared of using frozen peas the peas just give it that real nice summery freshness absolutely delicious season this is so simple peas onions and bacon the smell of the bacon and onion beautiful fish slice in under the fish just lift it up look at it quality of that bream is extraordinary and these bazel leaves a little drizzle of extra vergin olive oil [ __ ] black GRE with peas bom famam done monk fish it’s quite a difficult fish to get right because there’s a lot of water in monk fish curry powder and salt and the salt starts to extract the water so when we come to roasting it it doesn’t boil and get a really nice color on there leave 5 minutes muscle broth th bay leaves hot pan muscles get your lid ready in this hand white wine in now shake it this turns the muscles around almost like being putting a tumble dryer so they cook evenly 30 seconds and go [Applause] look that’s Gold Dust shell muscles lovely look at that look beautiful celery carrots leaks garlic saffron salt curry powder but the secret behind it is that really nice little pinch of saffron that gives it that little bit of lift strain muscle [Applause] juice [Music] reduce add muscles bring it up to the [Applause] boil 100 Ms double cream coriander back to the fish the water has come out pat dry amazing lovely color the fish is too hot to slice so if I started slicing all the goodness will run out of it leave you the sitting there for about 2 or 3 minutes till it relaxes nice big chunky slices monk fish with CED muscle broth done monkfish toil this is the most amazing tasting fish five spice paprika salt pepper mfish tail in roll hot pan olive oil in the color that now absolutely useful base OU rest citrus vinegarette lemon apples shots season tablespoon of white wine vegar 3 tbsp of extra virgin olive oil [Music] Tagan slice [Music] vinegar ads can’t wait to [ __ ] eat it [ __ ] monk fish with Citrus vinegarette done real razor sharp knife fill it nice long slices that’s the first one off [Applause] up Brill bones and turbet bones are the most sought after in any kitchen that will make the most perfect fish top skin and just pull this little bit here is called the skirt that’s lovely inside a fish pie it really is delicious season both sides red wine thme bay leaf garlic salt pepper and olive oil [Music] poach the sauce shots um it’s a bit of a sort of cooks thing really because onions are far too strong a shalot it’s quite mellow butter and get some real nice color on there want this nice real nut brown flavor on the shalot [Music] [Applause] sugar really starts to caramelize those shalots beautiful shine on there rasp vinegar in and it just sort of wakes everything up a little bit add poaching wine reduce 50 g of butter shake it in to the source fish light onto the plate Brill in red wine sauce [Applause] [Music] done seas in French lud that means wolf of the sea fill it just run the knife all the way down one nice long [Music] swipe there you go one fill it off easy pepper sauce rather than cut the peppers in half and take out the seeds just cut around it leave the seeds in there and do the job once it’s almost like it if you’re peeling an orange shots nice hot pan olive oil star Andes the an flavor goes absolutely beautifully with the sweetness of the peppers salt basil white wine vinegar Burma reduced it gives body to the sauce nice glossy syrupy 200 M of water [Music] simmer it’s fresh it’s vibrant and it goes brilliantly with a SE Blass Blitz absolutely beautiful bass score salt time it just so perfumes the sea bass olive oil skin side down in it goes fingers on top for 30 seconds 90% of the cooking time will take place in that skin but you’ll know when it’s cooked when it starts turning bright white now it’s time to turn it over just finish with olive oil sea bass with pepper sauce done lemon salt for me one of the most flavorsome flatfish twice as much flavor as the DOA salt and more importantly half the price skin side down skin just nip at the end grab it like you’re sort of almost pulling hair and let the knife do the work season Dill Dyan fish go brilliantly because it’s got that really nice sort of fennel flavor that sort of aned flavor and just roll almost like a sausage leaks carrots spring onions garlic it’s a very delicate dainty fish this so we don’t want to overpower with garlic and then something to sort of weight them up a little bit time Rosemary the time goes brilliant with the leaks and the Rosemary Goes fantastic with the carrots baking paper if I had to put them on my board like that then they’re going to curl up so I turn the paper almost Inside Out add veg we’re looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil it looks delicious now it’s not even cooked second piece of paper that goes over the top wrap you get the top right hand corner and you just fold that over and then over again fold and push and just follow it round fold and push we’ve left almost like a little snout white wine what the wine does as that so is steaming there it makes a really nice Aroma with the vegetable the olive oil and keeps everything really nice and light and fruity seal pen on there and push down and look just seals the paper hot oven 20 minutes and this is the bit of magic in and just look and look at that absolutely delicious and the perfume of the herbs extraordinary Solon peon done of course SE marinated F it’s a sea bream a nice sweet delicate flavor and the skin once it’s crisp is delicious score olive oil saffron place the fets skin side up then just leave that to marinate in the fridge sweeten out Peppers slice the thinner they are the quicker they cook hot pan olive oil season the secret now is to start the caramelization sugar red wine vinegar that gives it this sour flavor out onto a plate cool bream most exciting thing about the sea bream now is that it’s changed color hot pan skinside down lovely season whil that’s in the pan take your peppers Basel and all you do is just mix that fresh Basel through those wonderful sweet and sour [Applause] Peppers baste olive oil and that has to be the perfect way of eating sea bream with sweet and sour Peppers saffon marinated bream with sweet and sour Peppers done [Music] tomato her crusted fets of Cornish Brill this is a very sweet delicate fish packed with flavor but very robust in texture salt pepper olive oil hot pan we want to color the fish not boil boil it 1 minute each side take it out of the pan onto a tray and now we’re going to make a really quick tomato Basel salsa Tomatoes shalots you can hear the Tomato’s roasting in the flavor of the fish Basel [Music] cool and now for the exciting part bread parsley parmesan it helps stick the crust together and more importantly gives it a really nice color Blitz that smells like provance beautiful salsa quite generous on top of the brill really pack the breadcrumbs on there bake 6 minutes that is beautiful olive oil balsamic vinegar basil herb crusted fets of Brill with tomato salsa done halib absolutely perfect this time of year the season runs from April to November and it’s a great alternative to Cod F robust but it’s got this really nice snowflake appearance it’s bright wide full of flavor and packed with protein skin hold it towards the tail and just tug the tail beautiful look all you do now is just cut nice big thick slabs of halibut into the fridge to firm up now we’re going to make this really amazing fresh tandori paste starting off with some ginger garlic cumin coriander seeds and the spices here we got chili turmeric paprika and gar Masala basically a hot Warm Spice roast seeds salt and that sort of intensifies the flavor take a small knob of Ginger anti-roll Thompson size knob peel great that Ginger into the pesum water three cloves of garlic toasted seeds in salt spice lemon that starts to turn the past into a really nice sharp vibrant fresh flavor which you never get when you buy a tandori paste tomato puree and then a couple of tablespoons of ground nut oil mix the color is extraordinary you don’t get that color when you buy a past done absolutely beautiful now marinade in the Hala yogurt paste lemon sugar just to sort of chill the flavor of the heat with all the spices mix look at that color now beautiful halan in it goes spoon the marinade over the halib hot pan ground the oil straight into the pan leave that cooking nice and gently for about 2 and 1 half to 3 minutes each side we’re going to serve it on a bed of cucumber peel look these wonderful strips almost like papadeli pasta beautiful cucumber into the bowl season mint chop yogurt lemon absolutely amazing cucumber in the center of the plate use halibut is ready to come out and watch smells amazing tandori spiced halber with cucumber OA done see best for me absolute delicacy the flavor not just of the flesh but the skin is extraordinary fill it come down the backbone nice long strokes every time time I fill it a sea bass it’s a certified pleasure because they’re extraordinary fish look at it absolutely beautiful three nice portions score and skin and the beauty of this fish is that it’s so robust but so delicate in flavor sauce NOA butter shots salt pepper s down the shots with no color that’s absolutely crucial Verma see thatass is very sweet and Rich so therefore we need a really nice dry white wine to find that balance reduce fish stock in reduce cream in bring it back up to the boil Sie Sor the flavor it gives to the fish sauce is extraordinary it’s peppery little bit like rocket it also has this really nice acidic tanginess to it into the cream just to infuse lovely hot pan olive oil season the bass salt pepper just before the olive oil starts to smoke SE bass in SK inside [Applause] down turn it over I just faced over the bass it keeps that skin really nice and crispy broccoli cooking for about 2 and 1/2 minutes maximum drain you still got really nice D dark green color see out you can hear that skin crackling away the S has done this magic the crispy skin of the Seabass the real earthy flavor of the broccoli and then this wonderful peppery vinegary sauce the perfect way starting summer delicious cbass with soral sauce done