Seafood Recipes Everyone Needs To Try | Gordon Ramsay

salt crusted sea bream served with braised leeks and hazelnuts first job is that salt crust this dish looks intimidating but it is actually very straightforward and very easy make sure 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 from becoming 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 fold over the fish and just squeeze the juice now for the salt about 150 mil to 200 ml of water what you're trying to do now is just bring the salt together and you want to sort of end up with a bowl 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 a kiln that retains moisture now basically a nice bed of salt underneath flatten it down lay the fish on top of the salt get your salt and just start packing you can salt crust almost any fish from sea bass to salmon or flat fish like seoul 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 you want that nice shell and the minute salt hits the oven it 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 onto my beautiful braised leeks splash of olive oil leek is a very sort of firm robust vegetable so it can take a really nice sear the most exciting thing about these leagues are they go gooseweek with the sea breeze but braised leeks colored 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 them the most amazing flavor braising is a chefy term for searing at a high temperature then cooking with a bit of liquid bring that up to the boil and then the rest of your butter now as the white wine reduces down the flavor of the leeks intensifying they glaze turn it down just leave that little gap there if we totally covered it then you're gonna get all that condensation from beneath the lid and it'll just make the leeks watery the leeks will take about 12 minutes to cook so now for the garnish roasted hazelnuts they'll be roasted in the oven very brittle very firm so get them inside pestle and water a bit of seasoning and just crush your nuts don't over pound 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 right absolutely adore them like stunning little parcels soft and slightly creamy now baste the leeks with the 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 flavour from the hazelnuts that is a stunning way of eating leeks and now for the fish and look now just gently tap the top and it starts falling away you can just see that beautiful shine carefully lift off your salt now peel that skin look how juicy and succulent that sea beam 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 and the fish will just slide off there now just push back that lovely it and look that is cooked beautifully that's what keeps them coming back for more and more and more when you have friends over you want to keep lunch relaxed laid back but impressive and a salt crust bring with beautiful braised leeks is just that all over southeast asia you find people cooking and eating the huge bowls of delicious noodle soups it's a very simple dish but the variations you get are extraordinary different meats different fish and even different dumplings but what i love most about noodle soup is the fact is the complete meal carbs protein and vegetables in one big bowl of happiness for my ultimate southeast asian lunch i'm showing you one of my favorites spicy clam and noodle soup followed by sweet morish banana and coconut fritters for dessert first up my dessert banana fritters take your bananas and to get them really nice and soft just rub the banana sip together flour and baking powder sugar into the flour then add coconut for texture and a pinch of salt sounds strange in the dessert but it works brilliantly especially with the fritters it makes the batter nice and crisp start crushing and use the back of the fork and just push it against the side of the bowl and then once you've mixed that through i'm gonna make that mix now slightly fragrant with some lime zest now the lime just really elevates the sort of richness and the denseness of the banana cover with clim film so it doesn't get a skin on top sit that in the fridge for 15 minutes as the banana fritter mixture rests i'm getting on with my broth for the noodle and clam soup fish stock is the base bring that up to the boil now to take that broth to another level in with chopped shallots fresh ginger add a whole chili seeds and all i actually quite like it spicy just chop once and into the broth bring up to the ball and let it simmer galangal it's sort of almost like a softer version of ginger slightly milder you can use galangal paste but i prefer the fresh stuff the stems for the coriander we'll finish the broth with the heads and that's what endeared me to the southeast asian style of cooking across my travels there was there's no waste in lime leaves for me one of my favorites incredibly pungent strong full of flavor very acidic but gives a really nice aroma to the broth just tear them in now the lemongrass so the secret here that's where all the flavor is right at the very end so you take the back of the knife and you just bash the lemongrass it's all that flavor is gonna run out in seconds that's the base of the broth done the longer you leave it the more intense it gets whilst the broth infuses soak your rice noodles in boiling water for 10 minutes just enough time to fry your fritters the batter now is ready use a metal spoon to drop the batter to the bottom of the pan i mean they hit that oil they puff up that's why it's important to put your spoon into the oil so the mixture runs off it creates this lovely little fritter and then gently fry get a slotted spoon and nice and carefully turn them over smell of that lime is extraordinary fry for two to three minutes as they start floating it signifies the fact that they're cooked off with a gas and just let them drained are those beauties lovely sprinkling when they're hot with a sugar actually sticks to them they're done ready to go the last job before serving the clams never be scared of cooking shellfish the most important rule is if they are slightly opened a millimeter discard it make sure muscles clams are always tight cook the clams for just three to five minutes or until they're all open bring that up to the boil and this is where we finish the broth touch of fish sauce a little sprinkle of sugar drain your noodles into the bowl for added texture some delicious bean sprouts get your lime fresh squeeze and lime juice in beautiful literally as the stock comes up to the boil the clams open automatically so they cook beautifully the flavor from inside the clam has enhanced the broth smell is incredible the clams cooked finish with fresh coriander and serve there you have perfect lunch a delicious spicy clam noodle with an amazing banana fritter my spicy clam noodle soup and banana and coconut fritters made in minutes and proof you only need to travel as far as your kitchen to get the taste of southeast asia [Music] succulent zingy prawn tostadas and for dessert salty caramel popcorn so good you'll want to eat it by the handful you can't beat properly home-cooked popcorn start off with just a touch of oil in there as it lightly starts to smoke corn in so now get your lid never leave it far away from you sounds like it's raining it's not so it's popcorn canals trying to pop out boom delicious just a little shake of the pan get it going and then lift that lid at your apparel we see it's a very exciting pan in there and when all that little pita pattern stops you know your popcorn is cooked nice you could eat it fresh from the pan but i've got another plan i'm gonna make a salted caramel popcorn start off with your sugar into the hot pan never stir a caramel otherwise it crystallizes it's a salted caramel so a nice pinch of salt in there as well now once you've got it to a really nice dark caramel flavor stir in your butter very carefully caramel is very very hot half a teaspoon of bicarbonate of soda kickstarts the reaction that gives the caramel a honeycomb flavor mix that in you'll see it reacting almost like a large crunchy in the bottom of your bowl now the gas is off and that caramel has a nice dark rich flavor now pour in the popcorn to coat it with that incredible caramel give that a good mix it's that easy and it's gonna taste amazing lay that nice and flat once that cools down it becomes nice and brittle we've got that nice salted caramel flavor which just takes popcorn to complete dim level whilst the popcorn cools down it's onto my prawn tostada wonderful prawns gonna marinade them first with a little bit of garlic nice and fine [Music] and don't worry if you can't slice thinly just get a little grater and grate the garlic nice and fine as well nice pinch of chili flakes over your prawn garlic in salt pepper and olive oil give that a really nice little mix whilst the prawns marinade i'm gonna knock up a salad this is a really nice sort of light fragrant salad radishes topped and tailed and then into quarters cherry tomatoes halved spring onions sliced and seasoned and then just to liven things up a little bit of chili in there and slice them on an angle now the avocado cut in half give that a little twist so you just go down and down and down carefully with your knife turn it around go down and down and down and then you take your spoon and you've got your diced avocado coming out already now baby gem lettuce half then shred freshly squeezed lime juice and a little drizzle of olive oil tostada is a classic mexican style open tortilla so that lime complements it beautifully lastly roughly chop coriander and give it a mix that is the perfect base for our tostada the salad's ready now for the prawns and don't be afraid of getting the pan nice and hot teaspoon of olive oil in anything less than that sizzle when you put that first prawn in there don't put them in keep them nice and flat make sure you've got all that marinade in there as well watch them change color rapidly i'd rather cook them quicker in a hotter pan and slower in a colder pan the difference in taste is night and day the prawns will take just two minutes to cook through lime juice just over the top nice toss them over the lime these are corn tortilla quite robust and there's a kind of base that doesn't disintegrate hot pan in it's a dry pan so that corn tortilla goes nice and crispy on the outside [Music] look crispy shell to build them generous with the salad that base will stay nice and crisp next with your prawns i like to keep the tails in to the center and lay the round part of the prawn on the outside and there we have a delicious yeah very humble prawn tostada followed by my superb salty caramel popcorn beautiful [Music] prawn tostadas and salty caramel popcorn vibrant irresistible smelling dishes you'll want to dive into you

Channel: Gordon Ramsay

Views: 197,593

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, kitchen nightmares, hotel hell, the f word, gordon ramsay likes the food, gordon ramsay burger, gordon ramsay steak, street food, pasta recipes, chicken recipe, seafood, seafood recipes, fish, gordon ramsay fish, gorodn ramsay seafood

Id: xipLqa2BJG4

Length: 16min 22sec (982 seconds)

Published: Thu Jul 28 2022