7 interesting fish dishes from Gordon Ramsay

1. Cod in batter

Ingredients

120 g sifted flour;
100 g of rice flour;
1 teaspoon baking powder
1 teaspoon sugar
130 ml of sparkling water;
170 ml lager;
sea salt to taste;
ground black pepper - to taste;
4 thin cod fillets (175 g each);
a few glasses of olive oil;
100 g butter;
400 g frozen peas.

Preparation

Combine two flours, baking powder and sugar. Add soda, beer, and salt. Stir the ingredients until smooth.

Season the cod fillets with salt and pepper. Sprinkle the fish with sifted flour lightly and dip it into the batter.

Heat olive oil in a deep saucepan. Gently place the fillets in it for 8-10 minutes. The cod should be crispy and golden. After that, take it out of the pan and place it on a napkin to drain the fat.

Put butter in a pot of salt water and bring to a boil. Run the peas and boil until tender. Then, adding a little water from the pan, grind the peas in a blender until they are mushy. Add salt and pepper.

Serve the fish in batter with pea pate.

2. Baked stuffed sea bass

Ingredients

2 gutted seabass carcasses (600 g each) or 4 small carcasses (300 g each);
sea salt to taste;
ground black pepper - to taste;
2 small onions;
3 tablespoons small capers
1 lemon;
2 sprigs of dill;
25 g butter;
some olive oil;
100 ml of white wine.

Preparation

Rub the seabass carcasses inside and out with salt and pepper. Stuff the fish with chopped onion rings, capers and lemon slices. Drain the liquid from the capers and rinse them. Place chopped dill and small pieces of butter on top of the lemon.

Drizzle the fish with olive oil and wrap in foil. Pour wine into the envelope before finally sealing it. Make sure nothing leaks out. Wrap the fish in another sheet of foil if necessary.

Place the envelope on a baking sheet and place in an oven preheated to 200 ° C for about 20 minutes. Small carcasses are baked faster, 8-10 minutes.

Cool the fish slightly before serving and sprinkle with chopped dill.

3. Mediterranean-style baked salmon fillet

Fish in the oven: Mediterranean-style salmon fillet

Ingredients

800 g salmon fillet with skin;
9 sun-dried tomatoes;
18 pitted olives;
18 basil leaves;
3 tablespoons olive oil
sea salt to taste;
ground black pepper - to taste.

Preparation

Make 18 indentations in the salmon fillet, three in each row. Cut sun-dried tomatoes in half. Wrap an olive and half a tomato in each basil leaf. Insert the resulting rolls into the fillet grooves.

Place foil on a baking sheet and brush with olive oil. Place the salmon on a baking sheet, season with salt and pepper and drizzle with olive oil.

Bake fillets in an oven preheated to 200 ° C for 20 minutes. Cool the fish slightly before serving.

4. Fried sea bream with tomatoes and herbs

Fish Recipes: Grilled Sea Bream with Tomatoes and Herbs

Ingredients

a few tablespoons of olive oil;
200 g cherry tomatoes;
60 g pitted olives;
½ bunch of cilantro;
½ bunch of basil;
1 lemon;
2 fillets of sea bream (150 g each)
sea salt to taste;
ground black pepper - to taste.

Preparation

Heat 3 tablespoons of olive oil in a saucepan. Add the tomatoes and olives, cut in half, draining the liquid first. Season with salt and pepper, stir and simmer for 1-2 minutes.

Then mix the cherry with chopped cilantro and basil leaves and stir well. Leave some herbs to decorate the dish. Cut the lemon in half. Add the juice of one half to the saucepan and stir the vegetables and herbs again.

Make 2-3 diagonal cuts in the sea bream fillets. Heat a couple tablespoons of olive oil in a heavy-bottomed skillet and place the fish skin side down on it. Season with salt and pepper to taste. Cook the fillets for 2-3 minutes, until they are crispy and dark golden brown.

Turn the fish over and cook for another minute, pouring oil from the skillet over it. The fillet should be completely fried.

Before serving, place the tomato and herbal mixture on plates, and place the finished sea bream fillet on top. Sprinkle with the remaining cilantro and basil leaves.

5. Baked mackerel with garlic and paprika

Fish Recipes: Baked Mackerel with Garlic and Paprika

Ingredients

2 cloves of garlic;
2 teaspoons of paprika;
2 teaspoons of sea salt;
a few tablespoons of olive oil;
8 fillets of mackerel with skin;
a pinch of saffron;
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
ground black pepper - to taste;
450 g potatoes;
2-3 feathers of green onions.

Preparation

Crush the garlic, paprika and a teaspoon of salt. Add a few drops of olive oil and stir. Brush the mackerel fillets on the back of the skin with this mixture.

Line a baking sheet with parchment paper, brush with olive oil and place the mackerel skin side up. Season with salt and pepper to taste. Place the baking sheet in an oven preheated to 200 ° C for 8-10 minutes.

For dressing, combine saffron, vinegar, mustard, leftover olive oil, sea salt and pepper. Boil the potatoes and mash them with a tablespoon of olive oil. Toss the potatoes with chopped green onions, salt, and a couple tablespoons of the dressing.

First, put the mashed potatoes on a plate, mackerel on top, and top with mustard dressing.

6. Fish casserole

Ingredients

1 onion;
3 cloves of garlic;
1 bay leaf;
250 ml heavy cream;
300 ml of milk;
400 g fillet of white fish (sea bass, halibut and others);
400 g smoked haddock fillet;
100 g butter;
2 stalks of leeks;
30 g sifted flour;
sea salt to taste;
ground black pepper - to taste;
a few sprigs of parsley;
750 g potatoes;
2 large raw yolks;
300 g peeled shrimp;
100 g grated cheddar cheese.

Preparation

Place the quartered onion, garlic and bay leaf in a skillet. Pour in the cream and 250 ml of milk and simmer over low heat. Add fish fillets and cook for 3-4 minutes. Then place it on a plate. It's okay if the fish is not completely cooked at this stage. Do not pour the liquid out of the pan, but pass it through a sieve into a separate bowl.

Melt 30 g of butter in a saucepan, add chopped leek to it and fry for 4-6 minutes, until it softens. Add flour to the onion and cook, stirring occasionally, for a couple of minutes. Gradually pour in the broth passed through a sieve and simmer over low heat for 10-15 minutes, stirring occasionally. The sauce should thicken. Season it with salt, pepper and add chopped parsley leaves.

Cut the potatoes into cubes and boil in cold salted water until tender. Then mash the mashed potatoes. Add 70 g butter, 50 ml hot milk and stir well. Cool the puree a little, pour in the yolks and stir. Season with salt.

Cut the fish fillets into small pieces and mix well with the leek sauce and shrimp. Place this mixture in a non-stick baking dish, spread the mashed potatoes over it and sprinkle with grated cheese on top.

Place the fish casserole in an oven preheated to 200 ° C for 25–35 minutes: a golden brown crust should appear on top.

Serve with green peas or green beans.

7. Salmon in shortcrust pastry

Ingredients

2 fillets of salmon without skin (900 g);
sea salt to taste;
ground black pepper - to taste;
60 g unsalted butter;
1 lemon;
½ bunch of basil;
½ bunch of dill;
1 tablespoon of granular mustard;
a little sifted flour;
500 g shortcrust pastry;
1 raw yolk;
some olive oil.

Preparation

Pat the fish dry with a paper towel. Sprinkle with salt and pepper.

Combine softened butter with lemon zest, chopped basil and dill leaves, salt and pepper and toss.

Put the herbal dressing on one fillet, and brush the other with mustard. Place the fish on top of each other so that you get a block of the same thickness.

Sprinkle flour on a work surface and roll the dough out thinly. Place the salmon in the middle and brush the yolk around the dough around the fish.

Wrap the fillets in the dough and gently transfer to a foil-lined baking sheet. Before this, the foil must be greased with olive oil.

Brush the dough with yolk, make diagonal cuts on it, salt and pepper. Bake the salmon in an oven preheated to 200 ° C for 20-25 minutes, until the dough is crispy and golden brown.

Insert a fork into the fillet to check if the fish is cooked. If it's hot, then the salmon is baked. Cool the dish for 5 minutes before serving and cut into slices.