No matter who you are, or what industry you work in chances are you’ve heard the name Gordon Ramsay before. He is an internationally renowned, and multi-Michelin starred chef, who opened a chain of prosperous restaurants all over the world, from the United Kingdom and France to Singapore, Hong Kong, and the United States.
You probably have seen him on shows like Hell’s Kitchen, MasterChef US, Kitchen Nightmares, and Hotel Hell.
Ramsay is not just a famous chef or a public figure. He is a star in the real sense. Tabloids follow him consistently, and fans demand a lot of details about his life.
We can tell you that he and his wife, Tana, are totally into sports. His wife practices fitness, and he is a regular triathlon competitor.
In this sense, we have prepared a few healthy, fish recipes, coming straight from Gordon Ramsay.
Southern Indian fish curry
Start preparing this dish by placing a large frying pan over medium temperature and pour some oil into it. Once hot, add sliced onions and salt and saute for 8 to 10 minutes until softened.
Bring the spices in, and continue cooking for another minute, and then add chilies and ginger, and stir for an extra minute.
Pour 400ml of water, coconut milk, and tamarind paste. Sprinkle salt and pepper and allow everything to cook. Once the sauce starts bubbling, add aubergine and continue for 5 minutes, after which you can put carrots in. Cook for 10 to 15 minutes. The sauce needs to thicken, and the aubergine and carrots should be tender.
Next, add green beans, and cook for 3 minutes. After this, you can bring the fish in. Allow the meat to cook for 3 to 4 minutes. You should taste and adjust the seasoning to your liking.
This dish is best served with rice, in warm bowls, topped with toasted desiccated coconut.
Mix ginger, garlic, maple syrup, soy sauce, mirin, and olive oil into a bowl and blend well. Lay the salmon fillets on a plate, sprinkle with salt and pepper, and pour the sticky dressing over. Encase the dish with cling film, and put in the refrigerator for two hours, to marinate.
After this time has passed, heat oil in a large frying pan over medium temperature. Add the fillets with the skin side down. Cook for two minutes, then pour some marinade and leave for another minute, until the fish becomes opaque halfway up the sides. Cook on the other side for three to four minutes, pouring some more marinade, and make sure the fillets are well coated. In case the sauce is too thick, dilute with water.
Put the fillets on individual plates, and spoon over teriyaki sauce from the pan.
Seabass with fennel, lemon, and capers
Start this dish by preheating the oven to 200 degrees. Season the fish thoroughly on all of the sides and inside, too. Slice the fennel and place in the sea bass, along with some fronds. Sprinkle in the capers, and lay lemon slices over the fennel, in the fish body cavity. Top with dill, and small pieces of butter.
Pour some olive oil over the sea bass, and wrap it in foil. Before closing up the last corner, pour a little white wine into the parcel. You can use a second foil, if necessary, as it is essential to have the fish well sealed.
Bake in the oven for about 20 minutes, if the fish is a larger one. In case you prepare a smaller fish, 8 to 10 minutes are enough. The sea bass is done when the flesh flakes away from the bone.
Remove from the oven, and let it cool down for a few minutes. Be careful when you unwrap, as hot steam will come out. Serve the dish with fennel fronds.
The first step to prepare this dish is preheating the oven to 200 degrees. Then, grease a two-liter volume pie plate.
Make the mashed potato for the topping. Cut the potatoes into pieces and boil in salted water, until they become tender. Drain well, and mash until smooth. Add butter and hot milk, then blend to get a thick paste. After cooling down slightly, stir in egg yolks. Season well, and set aside.
Next, saute the shallots or onion in oil and butter with thyme leaves, until softened. Add Noilly Prat and Pernod, and cook to reduce, for about four to five minutes.
Mix in the flour and cook for another minute. In the meantime, heat the stock in a small pan. Slowly stir it in the shallot composition, using a wooden spoon, until smooth. Then simmer for approximately five minutes, until it gets reduced by a third. Add milk, lower the temperature, and cook for a few more minutes. Season to taste and add cream and parsley.
Next, slice the cod and salmon into small pieces, and scatter them in the pie platter, with the prawns and scallops. Sprinkle with condiments and lemon juice, then put the dish on a baking sheet.
Pour over the sauce and blend well using a fork. Spread the mashed potato on top. Scatter grated cheese over the combo and insert into the oven. Bake for ten minutes, then reduce the temperature to 180 degrees and leave for another 20 minutes. In case the pie browns unevenly, turn the sheet a few times, based on necessity. Let it cool down ten minutes before serving.