Gordon Ramsay's Guide To Fish

my shopping guide to getting the finest fish when i buy my fish i only want the freshest and the best and if anyone knows how to get the best it's roger kent barton he's been buying and selling fish at the world famous billings gate market in london for over 50 years i love fish i think it's the greatest food of all time i sell literally every variety there is i could feed you a different fish 365 days a year this guy really knows how to sniff out the good from the bad all fish smell different the longer it's around the more fishy it will smell when it's lovely and fresh it doesn't smell whenever you're gonna buy fish don't be frightened get your nose right into it don't go like that get it into it smell it smells delightful it smells what i call salmony and it's lovely barramundi it's a lovely fish the way to tell good fish is look at it closely it's shining it's still got the bloom on it his eyes are as bright as yours look in the gill lovely and red put it in the bag for the gentleman please people should always be asking about their fish what kind of fish is it where's it come from a nice salmon 19 pound it's a bargain at 20 pounds roger's right salmon's brilliant value and a great all-rounder really healthy and super delicious here's a quick look at the different cuts and how to use them [Music] whole salmon always impresses it's fantastic stuffed and steamed either in a fish kettle or in the oven wrapped in foil steaks are great value and brilliant baked a cider salmon is perfect for poaching home curing or baking in pastry the fillet is so versatile easy fast to cook and great for pan frying smoked salmon delicious cooked or raw i love it with scrambled eggs [Music] broadly there's white fish and there's oily fish they come under two different sections here we have white fish it's lovely it's cold it's the best cod in the world it comes to a place called peterhead it's nice and white the whiter the better one of the most oily fish you'll find mackerel there it is lovely color with most fish the fresher they are the harder they are if you're not well and you're ill have a mackerel sprats otherwise known as top hats here we have flat fish and these are known as place as you can see they've got spots the redder they are the fresher they are it really is a lovely fish to eat king jules couldn't have better for fish fresh enough for royalty follow your fishmonger's advice and you'll never ever have another dodgy dover sole again muscles with celery and chili [Music] first prep the veg chopped spring onions shallots a clove of garlic and chili to taste then thinly slice celery add a bay leaf and thyme veg ready [Music] add oil to a pan and fry season then add mussels and stir mussels one of my favorite shellfish cheap healthy and delicious cover and sting for a couple of minutes as the muscles open add vermouth and aromatic 45 wine [Music] and 150 ml of dry white wine on a high heat reduce the liquid to create a sauce discard any mussels that are still shut [Music] then finish with creme fraiche and chopped parsley [Music] minimal prep and cooked in less than 10 minutes my muscles with celery and chili impressive affordable and super speedy i've got some stunning and i mean stunning lobsters and i'll be cooking them very simply with chilli and garlic butter serving them with bloody mary linguini [Music] i'm going to start with the pasta sauce i love the indulgence in this dish if i was doing this for the kids i'd scrap the vodka and just do like a virgin mary but it's a bit of a grown ups dish now pan nice and hot splash of olive oil onions in seasoning touch of salt and pepper garlic be nice and generous with the garlic it's not just your average tomato sauce it's a royal stunning tomato sauce and you're in for a big treat season your onions and garlic for the tabasco that will give that really nice lift a little pinch of celery salt spice that up with worcester sauce it instantly colors the tomatoes goes brilliantly well with a celery salt tabasco and that nice caramelized garlic a little light sprinkling of sugar all the worcester sauce has reduced down we've got this nice sweet spicy sticky garlicky onion base glazed with a couple of spoons of vodka in lovely chopped tomatoes in a little touch of water look at the colour of that sauce check the seasoning that's delicious bring that up to the boil and cook it out six to eight minutes reduce it down slowly turn down the gas and let that simmer with my sauce simmering i can move on to a delicious breadcrumb topping to dress my linguini i'll fry off my breadcrumbs get them nice and crispy but don't put too much oil in there otherwise the bread will just absorb it they become greasy beautifully season them and they go really nice and golden brown 30 seconds before they come out flat leaf parsley roll that through your breadcrumbs and that is gonna finish the linguine on top you can hear how crispy they are before i cook the linguini i'm gonna make the chili butter that will flavour my lobster get your chili and slice it i wanna take advantage of all those seeds chili in a touch of salt a nice clove of garlic and get some parsley start breaking that down but i'm looking for a lovely garlic chili paste exactly like that now don't overdo it with the butter herb butters are a great way to flavor fish and meat they can be used as a stuffing in dishes like chicken kiev or added towards the end of a dish as a delicious glaze lobsters they're already cooked so firmly place the lobster flat on your board there's a little crisscross here line there and line going across put the point of the knife in and just push through the head turn the lobster around cut through the lobster snap the legs off snap the claws off just get the back of your knife crack them spread that beautiful butter on go into the heads as well and then the claws take off bits of the shell and get little bits of butter in there this can be done way in advance for me the longer that chili butter sits on top of that lobster the better the flavor especially when they hit the grill while my lobster firms up in the fridge i can finish cooking my linguini water brought up to the boil seasoned nicely and a little touch of olive oil now linguine in first that's going to take the longest eight to ten minutes in as linguine starts softening at the bottom just gently turn that around always wait the linguine is nice and soft that way you don't break those nice strands give that a good mix get your lid back on [Music] and bring that to the ball rapidly after eight to ten minutes my linguine should be perfect you want it al dente slightly firm not too chewy absolutely spot on drain that into a colander shake a little bit of water from the pasta into my sauce and she goes start twisting the linguini around i want that bloody mary spicing up the linguini always hold up the center of the pan first and place it onto the plate let go of that nice big lump by doing this you'll get a mountainous pile of spaghetti with more body then generously cover that your crispy breadcrumbs absolutely beautiful last but not least i need to cook my chilled herb buttered lobsters on a smoking hot griddle that butter's gotten really nice and firm so the idea is snapping that and grilling the smell of that chili and garlic butter is extraordinary because the lobster's cooked all you're doing is grilling that delicious spicy chili butter you just want that mark of the char quickly on the lobster turn that over smell is incredible [Music] now get that on you can understand why it is proper special occasion food because that is mind-blowing [Music] griddled lobster with chili and garlic butter served with a boozy bloody merry linguine a sensational special occasion lunch you

Channel: Gordon Ramsay

Views: 1,618,836

Rating: 4.9404488 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay fish, gordon ramsay fish recipe, gordon ramsay guide, gordon ramsay fish guide, gordon ramsay lobster, gordon ramsay lobster recipe, gordon ramsay cooking, gordon ramsay cooking tips, gordon ramsay recipes

Id: SsSX-eJsPtw

Length: 10min 40sec (640 seconds)

Published: Sun Sep 20 2020