Gordon Ramsay Salmon baked with Herbs Caramelised Lemons YouTube

Salmon has to be the perfect lunch fish because everyone loves

salmon

. This is a medium sized

salmon

. When you buy salmon, make sure it is nice and firm. Beautiful and bright eyes. The gills are beautiful and shiny. Ask your fishmonger to take out the guts. and we scale it for you when you scale fish at home three weeks later you still have scales stuck all over the ceiling so ask them to do it. The first thing we do before baking it is give it a little haircut. Let's remove all these unwanted fins. Okay, start with the tail of the little dorsal fin.

We are going to bake it in aluminum foil. Now be very generous with the temple because we're going to create almost like a little package. Leave some space at the top so it looks like we're not going to wrap it tightly, otherwise it won't cook evenly. Two nice layers of aluminum foil and that keeps it from splitting when baking. Now we will bake it on a bed. of

herbs

, but very nice fresh aromatic

herbs

, a little sage, basil, rosemary with the stems, dried bay leaves, large and fragrant, lemongrass cut in half like this, the whole lemongrass in half and then bring the two ends together with the back of the knife and just crush it like you're crushing garlic and what that does is open up a fresh, fragrant lemon, salt and pepper and then finally the garlic, but we don't need to peel it, just take the whole bulb and cut it in half. and then just squeeze it over all those herbs now before you put the salmon on top.

What we do now is simply score lightly with a knife on the skin of the salmon, leaving about half an inch between them, score all the way to the bottom. the tip flip over and do the same thing again and what this does is it allows the salmon to cook evenly and it also speeds up the process and most importantly watch as you fold the salmon, all that flavor, those herbs go inside the salmon. cover now use one big lemon or three nice little

lemons

like I have here and just cover and tell the lemon and then cut these nice thick slices olive oil and

lemons

now just season the lemons and the nice thing about caramelizing the lemon now is regression, serve the lemon as part of the garnish for the salmon. 30 take: a few minutes to do it, but it makes a huge difference in terms of flavor, it's amazing, okay, everything we do now just takes those lemons, some on top, some inside and the taste of an Arthur salmon that has been cooked with camera eyes and lemon is extraordinary.

We'll put a little bit of star anise on the salmon inside the cavity and then we'll season the top and then before we put it in the oven we'll just drizzle olive oil over the top. the temple lifts them together and it's very important that we treat it nice and careful, but imagine you're making a really nice big Cornish pastry sort of thing and you're folding those ends in because we want to keep all that steam in. there and that of course means flavor and she's ready for the bacon look at her in it she goes one ninety 2530 minutes the perfect accompaniment is a hollandaise sauce we're going to make a modern version of hollandaise we're making a pink grapefruit hollandaise sauce but instead of play with clarified butter, we will make it with olive oil.

Now the most important thing when making a hollandaise sauce is to prevent it from breaking and when it breaks it looks like a kind of curdled scrambled egg, disgusting, so we cook. We put it in a bain-marie and that protects it in a way that it cooks well and slowly, there is no direct heat and that is very important. Three egg yolks and then I'll just crush some coriander seeds in the pan and then. in your eggs now grate the grapefruit and using pink grapefruit is less harsh than a normal grapefruit, it is much more delicate and the secret behind the hollandaise sauce is to make sure it is not Floyd and is heavy on the palate, the pink grapefruit and squeeze half grapefruit in the eggs and then OB Banri and we start to beat now, if we put three and four minutes to beat well and lightly, look what happens with the egg yolks, the eggs are already starting to thicken and if we get them very well and thick, then they will be It's very easy to add the olive oil, look how thick, now it's okay, I'll take it off the heat.

We don't need to be too picky about olive oil. Remove the top and just watch, pour a tablespoon first. goes and what's the first tablespoon of olive oil there, almost like a little tap block, stir with one hand and let it drizzle and look, look how easy it is to take that olive oil, it's doubled in volume, you see beautiful, okay? your taste that's where we correct the seasoning a little we try a little more salt pepper and you want a touch more of pink grapefruit juice and Wow look that is very delicious neither too thick nor too rich mmm that's what you will hardly see a topping sauce everything is nice, spicy and vibrant it doesn't stick to my palate it's time to take out the salmon and the smell is extraordinary now she comes the good thing about preserving it all, of course, you can go to the table and serve it whole like this.

I'm going to take off a good chunk and show you how easy it is and just unwrap it like that and look, look at what's happening, look at that absolutely amazing smell and look at it, yeah, like Christmas Day all over again. just look at that beautiful thing and the good thing now is that you take off the lemons, serve them as a garnish because it's delicious, all you do now is peel and peel the skin. The nice thing about the salmon being nice and warm is that it really comes off the bone easily because all you're going to do now is just take a spoon and look at this line down here which is where the salmon separates and all you do is is take your spoon and put it between that line and the salmon and watch what happens, the spoon just helps slide the salmon off the bone and look, it's all down and then to get my perfect portion, lift it up with a spatula, Don't skimp generously on it, one piece and then another piece and look. still nice and pink and finally grab your spoon, grab your hollandaise sauce and just spread the hollandaise sauce over the salmon and that has to be the perfect way to have a Sunday lunch with whole

baked

salmon with the hollandaise sauce with olive oil and Most amazing and fragrant smelling pink grapefruit. amazing