Gordon Ramsay's Top 5 Fish Recipes

[Music] delicious chip butty secret of a good chip butty is in the potato now these are désirée potatoes one of my first ever jobs was working in a chip shop nice to put sacks and sacks of potatoes into the rumbler which will send the potato peeler all day long today I'm gonna do something a bit healthier for my oven chips with a twist simply peel slice and blanch for 3 to 4 minutes drain season and cover well with paprika spread evenly over an oiled baking tray and place into a preheated oven for 20 minutes simple as that next up easy fish fingers this is Pollock a really nice firm delicious fish got the fish and finger size patterns of fish put them onto your plate and just lightly salt them you can do that literally 20 minutes 30 minutes before you start cooking the fish it firms the fish up beautifully and they allows it to become a little more durable especially in the pan now for the coating start by thoroughly coating the fish in seasoned flour and then just rolling to get rid of those little sharp corners because then it stops those corners almost burning in the pan in your egg wash and really coat them wonderful and then this is dill goes brilliant over the fish and run the deal through my breadcrumbs that makes it more aromatic laven onto your breadcrumbs nothing wrong with the chip butty nothing wrong with fish fingers just give it a lovely modern twist beautiful once the fish fingers are thoroughly coated they're ready to pan fry and they'll need around three minutes on each side all the fish fingers to be nice and crispy get a really nice color on them first and then we'll flip them over and finish them with butter bring the heat up into the pan a nice little normal butter now work wonders with the breadcrumbs in the deal nice and carefully take them out and look you smell incredible say nice and crispy now to assemble my chip butty starting with buttered big crusty bread [Music] it's nice and wet mop up that amazing flavor on slice in half never slice in an angle my mouth is salivating beautiful on weather ship but II one thing missing and it signifies that I've never forgotten the joy I've come for food but my god that makes me feel like a nine-year-old excuse me for a moment we want to stuff my face [Applause] homemade fish fingers and my ultimate chip butty so simple to make but trust me it tastes amazing cooking is about being adventurous and having the confidence to go off piste and being a little bit more daring so when you start combining peanuts chili flakes and this amazing fish red mullet trust me you in for an amazing treat we're gonna make a really nice light sweet chili sauce first off your chili off with the top in half and those seeds inside are very powerful incredibly hot but full of flavor garlic two cloves of garlic slice the garlic nice and thin so it helps the puree the chilies in the pesto more garlic in such a salt and it will touch of sugar in and then start grinding push down first the salt and the sugar really helps the puree the chilli and the garlic fish sauce always a base to a chilli sauce two tablespoons in and a touch of rice wine vinegar fish sauce gives it the saltiness the vinegar gives it a nice acidic wake up three tablespoons of olive oil nice mix that up beautiful okay the colors incredible now spring onions I want the texture and the crunch spring onions in the coriander slice it once in fresh lime and that goes brilliantly with a red mullet just really wakes up the chilli the garlic and reminds the sauce that was serving tree fish and their taste [Music] well it's delicious look at that beautiful the longer that chili sauce sits there the better it gets now the penis and chilli that's gonna coat the top the red mullet peanuts in salt in it helps the really grind the peanuts down some people dried chili flakes create a nice sort of warm heat I'm using fresh chili for the sauce but dried chili flakes for the coating which will really crunch up when cooking just a little bit of coriander mix the kinder in to the peanuts and look I like them quite textured I don't want them too small as a powder otherwise they'll burn but crushed lightly to coat the fish with the chili and peanut seasoning in a separate bowl beat two eggs along with a splash of fish sauce take your Philip lay in your red money dip it in shake up your peanuts and then end and make sure you push that down cover that red mullet Oh beautiful now make sure that pan is really nice and piping hot if you put the fish in and the pans cold all those wonderful peanuts and chili just is gonna slide off the fish so we need to sear it in and get it nice and crisp in and lay away from me beautiful [Music] if the pan starts getting a little bit too hot hit your ball and just place a little teaspoon of olive oil around the outside so it starts to heat up as it hits the center and it really helps to say so much more in control and turn nice and gently they want that nice sort of toasted sauteed crispness which it adds a really lovely flavour tilt the pan and just place the top of the red mullet without really nice placing hot olive oil you've got that really nice roasted crunch and it goes brilliantly without soft sweetness of that fish inside guess off and just leave them sitting in there and finish with lime and just go over each one now you take the mouse in the source touch on the bottom in the turn of each fish now to round that off serving some fragrant rice study broccoli amazing and there you have a delicious peanut encrusted red mullet with a wonderful sweet chili sauce cooking with chilies isn't all about blow your head off heat this dish uses the exciting taste of a chili but has a deliciously elegant and subtle flavor you know that feeling when you really want a particular dish and nothing else will do that's comfort food multimap comforting lunch has to be fish with peas I've loved it ever since I was a kid and to make it even more delicious I've given it a few modern tweaks my optimum fish I'm doing the best crunchiest lightest batter imaginable with a hint of ginger to go with it Chile minted mushy peas [Music] in order to make sure that the batter stays nice and crispy and the fish stays nice and firm the secret is to season the fish salt and pepper that will draw out the moisture and they'll keep it official really nice and firm put it in the fridge for around 10 minutes to the seasoning work it's magic that the batter as always when making any batter always sieve the flour or a bit of heat in the batter so a nice teaspoon of cayenne pepper season the flour salt and pepper and then 2 teaspoons of baking powder this almost lightens the lobe of the batter now ginger beer it gives that batter this sort of unique spicy individual flavor is delicious for the fish and a nice tablespoon of oil just basic baseball oil gives it a nice Sheen give that a good mix you really want to almost like the consistency of double cream to thin and the batter runs off especially when it hits the fryer too thick and it actually prevents the fish from getting cooked so you're gonna go into that just that sort of double cream texture let it rest for as long as possible to give you an even textured batter now the season should have worked is magic and drawn out the excess moisture from the fish so it's on to the next stage fish was gone slightly firmer perfect for frying start by coating the fish in flour seasoned with pepper Pat's that nice and dry into your hands see I'm gonna excess flour the flour stops the batter from running off the fish I'm just gonna check to see them light all's ready I burned a little touch of batter in the fryer you see it bubbling straight to the very top that tells you that the oil is ready never really ever fill the pan above halfway if it all starts to get too hot first thing you do turn off the gas second thing add some oil into it to cool it down hold the fish by the corner unless you put it in and roll it round then gently slap the fish on the sides of the bowl to get rid of excess batter now in and lay away and just gently chop it in twist your pan that stops it from sticking at the bottom oil should be gently sort of bubbling away but notice as we're frying the fish there's no spitting of any water from the fish fry the fish for three to five minutes gently turning halfway through once the batter is golden and crisp it's ready they look stunning so these big crispy pillows of beautifully textured pot leave the fish to rest on a kitchen towel to blot excess oil meanwhile it's quick and easy chilly minted mushy peas now the mushy peas a little teaspoon of olive oil a nice knob of butter into the pan shut up finely chopped that adds a bit of sweetness to the peas slots into the pan chew these are delicious when you eat these and they're slightly spicy they're even better garlic in the peas sweat off the chili the garlic on the schlotz before the peas join those spices simply blanch in salted boiling water infused with their perfect partner fresh mint stalks on all and then put your frozen peas in now what's the piece I've got a nice and soft drain them now take off the stalks and then add the peas to the shallows I love that sound mix all that chilli and garlic in there a little seasoning finishing the frozen peas off like this absolutely delicious onto your board crush now you cannot beat crushed delicious please yeah those peas incredible top with chopped mint chili minted mushy peas so simple and perfect with easy ginger beer battered fish then I spicy crispy batter and that just reaffirms the importance of comfort food you're going to do it do it properly [Music] my spicy twist is proved you can update a comforting classic leather sole for me one of the most flavorsome flatfish twice as much flavor as the dover salt and more importantly half the price skin side down skin just nip at the end grab it like this sort of almost pulling hair and let the knife do the work season dill dill and fish go brilliantly because it's got that really nice sort of fennel flavor that sort of aniseed flavor and just roll almost like a sausage please carrots spring onions garlic it's a very delicate dainty fish this so we don't want to overpower the garlic and then something just sort of wake them up a little bit thyme rosemary the time goes brillier the leeks and the rotation goes fantastic with the carrots baking paper if I have to put them on my board by that then they gonna 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 wolf it looks delicious now is they even cooked taking piece of paper that goes over the top wrap if you get the top right hand corner then you just fold that over and then over again fold and push I just follow it round fold and push you've left almost like a little snout white wine what the wine does as that salt 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 a perfume of the herbs extraordinary salt crusted sea bream served with braised leeks and hazelnuts [Applause] first job is that salt crust this dish looks intimidating but it is actually very straightforward and very easy make sure all the guts are out and the fish is clean the most important thing is always leaving the skin and the scales on that skin protects the actual flesh would become a salty give the fish a really nice seasoning inside even though we're putting a salt crust on the outside it's still very important to season the middle fennel seeds goes brilliantly well with fish and then slice the lemon nice large thick slices the zest and the lemon bakes inside the fish fall over the fish and just squeeze the juice now for the salt about a hundred fifty ml to two hundred mil of water what you're trying to do now is bring the salt together and you want to sort of end up with ball of salt that looks almost like snow you'll need about two kilos of salt for this and it doesn't need to be the fancy stuff even though you're using a lot of it it won't make the fish salty instead the crust forms are killed that retains moisture basically a nice bed of salt underneath flatten it down lay the fish on top of the salt get your salt and just start back in you can salt crust almost any fish from sea bass to salmon or flatfish like Sol but it's not great with oily fish now it looks like a ridiculous amount of salt but it's really important to cover all the fish because we want that nice shell and the minute salt hits the oven this sort of tightens up and forms this large crust that goes in at 180 degrees for 25 to 30 minutes whilst the fish cooks is on to my beautiful braised leeks splash of olive oil leak is a very sort of firm robust vegetable so it can take a really nice sear well most exciting about these leeks Haylie go goose week with a sea bream but braised leeks coloured properly with a lot of flavor on there tastes absolutely delicious take a couple of cloves of garlic and just crush them in with the leeks some fresh thyme get some butter in there raising them in butter and white wine gives me the most amazing flavor brazing is a Chevy term for searing at a high temperature then cooking with a bit of liquid bringing that up to the boil and then the rest of the butter now as the white wine reduces down the flavour the leeks intensifying they'd Lai's turn it down just leave that little gap there if we totally covered it then again they'd all that conversation from underneath the lid they will just make the leeks watery the leeks will take about 12 minutes to cook so now for the garnish roasted hazelnuts they'll be roast in the oven very brittle very firm so get an insight pester mortar for the seasoning and just crush your nuts don't over pan them I just want this nice sort of rustic chopped toasted hazelnuts now get your knife you want that going through with ease and turn off the gas I absolutely adore them like stunning little parcels soft and slightly creamy now baste the leeks with a remaining butter spread your flat leaf parsley over generously and then just sprinkle the toasted hazelnuts the combination of that earthiness from the leeks the roasted flavored from the hazelnuts that is a stunning way of eating leeks and after the fish look now just gently tap top and it starts falling away you can just see that beautiful shine carefully lifts off so now peel that skin look juicy and succulent that sea bream is stays incredibly moist the other great thing about cooking whole fish like this it makes it so easy to fill it take your spoon run that down through the top the fish should just slide off yeah now just push back that lovely Philip and look that is cook goofy and that's what keeps them coming back for more and more and more when you have friends over you want to keep lunch relaxed lay back but impressive and a salt crust brain with beautiful braised leeks is just that

Channel: Gordon Ramsay

Views: 8,138,582

Rating: 4.8638434 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay's Top 5 Fish Recipes, Gordon Ramsay's Top 5, Fish Recipes, gordon ramsay fish, fish, fish fingers, home made fish fingers, chip butty, red mullet, ginger beer battered fish, battered fish, ginger beer, mushy pees, lemon sole, lemon sole en papillote, lemon sole en papillote gordon ramsay, sea crust, sea crusted sea bream, sea bream

Id: EziM5ckJbo4

Length: 21min 20sec (1280 seconds)

Published: Thu Jan 04 2018