Gordon Ramsays Sea Bass Pepper Sauce

Gordon Ramsays Sea Bass Pepper Sauce

 

Gordon Ramsay’s Sea Bass with Pepper Sauce

This wonderful looking Sea Bass dish was served by Gordon Ramsay on his hit show The F Word. Read through my estimated ingredients quantities and instructions, then do watch the video by the end to get a clearer understanding of how to prepare this delightful meal.

Ingredients:

Filet of Sea Bass
Bell Pepper – 1 large red and 1 large yellow, or a number of both
Shallots – 3
Star Anise – 3
White Wine Vinegar – 1 1/2 Tbs
Vermouth – 2 Tbs
Olive Oil
Fresh Thyme Sprig leaves
Salt
Fresh Basil – 1 huge sprig, or two smaller ones
Water

Video


Directions for that Sauce:

Julienne the bell pepper, perform the same while using shallots. Heat coconut oil in a hot pan, you can add the peppers and shallots, add star anise along with a pinch of salt. Stir well and cook for a few moments until the peppers start to soften up. Add the basil whole, and pour from the white wine vinegar and vermouth. Reduce for a few moments over moderate heat until liquid is certainly caused by absorbed. Add enough water to your pan to pay for the peppers midway. Bring with a boil and simmer until liquid is concerning half gone. Carefully add the many ingredients into a blender and liquify. Be sure to contain the lid for the blender. Many of my readers discovered when coming up with another Chef Ramsay dish which required a blender that it’s helpful to secure the lid lets start on a dry towel (no burns, no messes).

Directions to the Fish:

Lay the fish using a cutting board skin side up. Score the fish every half inch across the length with the filet. Add salt and thyme leaves on the inside of each score, then drizzle with extra virgin olive oil. You can now lovingly hold and caress the filet with you if you’re as crazy as Chef Ramsay about food, or even, you’ll be able to skip the caressing (view the video in order to know what I mean, that man loves food!).

Heat extra virgin olive oil in a hot pan and add the fish, skin side down. Hold the fish down with the fingers for half a minute to prevent curling. Ninety percent in the cooking will require place with all the skin side down. Watch the fish and transform when most with the meat has turned a white-colored. Finish up cooking and take off from heat.

Serving Instructions:

Pour the sauce onto a plate using a large enough lip to secure the sauce – fill the bottom from the plate. Add cooked Sea Bass, skin side up. Drizzle olive into your sauce circling the fish. DONE.

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