Gordon Ramsay Salmon baked with Herbs Caramelised Lemons YouTube

salmon

has to be the perfect fish for something lunch because everyone loves

salmon

this is a medium-sized

salmon

when you buy

salmon

make sure it's nice and firm the eyes nice and bright the gills nice and bright and get your fishmonger to take out the guts and scale it for you when you scale fish at home three weeks later you've got scales still plastered all over the ceiling so get them to do it the first thing we do before we bake it is give it a bit of a haircut we're gonna take all these unwanted fins off okay start with the tail off the little dorsal fin we're gonna bake it on tinfoil now be very generous for the temple because we're gonna sort of create almost like a little parcel I'm gonna leave some room at the top so it sort of seems we're not gonna wrap it tight otherwise it doesn't cook evenly two nice layers of tinfoil and that stops it from splitting when it's baking now we're gonna bake it on a bed of

herbs

but real nice fresh fragrant

herbs

got some sage basil rosemary with the stalks nice big fragrant dried bay leaf lemongrass cut in half like that the whole lemongrass in half and then put the two ends together the back you knife and just crush it as if you're crushing garlic and what that does is sort of opens up a really nice fresh fragrant lemon salt and pepper and then finally the garlic but we don't need to peel the garlic just get the whole bulb and sort of cut it in half and then just squeeze it all...

over those

herbs

now before we put the

salmon

on top what we do now it's just lightly score with a knife across the skin in the

salmon

with about half an inch in between score all the way down just to the bottom the toe turn it over and do the same again and what this does it allows the

salmon

to cook evenly and it also speeds the process up and more importantly look as you bend the

salmon

round all that flavor those

herbs

goes inside the

salmon

lay that on top now use one large lemon or three nice small

lemons

like I've got it here and just top and tell the lemon and then cut these nice thick wedges olive oil and

lemons

in now just season the

lemons

and the nice thing about caramelizing 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 big difference in terms of flavor it's amazing okay all we do now just take those

lemons

some on top some inside and the flavor of a

salmon

Arthur who's been cooked with camera eyes lemon is extraordinary we'll put some nice star anis over the

salmon

inside the cavity and then season the top and then before it goes in the oven just drizzle olive oil over the top now get the temple lift them up together and it's really important that we just treat this nice and carefully but just imagine you're making a really nice sort of large Cornish pasty and you're folding those ends over because we want to keep all that steam in there and that of...

course means flavor and she's ready for bacon look at her in 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 doing a pink grapefruit hollandaise sauce but as opposed to messing around with clarified butter we're gonna make it with olive oil now the most important thing about making a hollandaise sauce it's to stop you from splitting and when it splits it looks like sort of curdled scrambled egg disgusting so we cook it over a bain-marie and that protects it in a way that it sort of cooks it nice and slowly there's no direct heat and that's really important three egg yolks and then I'm just gonna crush some coriander seeds back into the pan and then into your eggs now zest grapefruit and using pink grapefruit is less harsh than a normal grapefruit there's a lot more delicate and the secret behind on hollandaise sauce is making sure that it's not Floyd and heavy on the palate pink grapefruit and squeeze half a grapefruit into the eggs and then OB Banri and start whisking now if we put three four minutes into just whisking nice and lightly look what happens to the egg yolks already the eggs are starting to thicken up and if we get them really nice and thick then they'll be so easy to add the olive oil see how thick that is now okay I'm gonna take that off the heat we don't need to be too dainty for the olive oil take off the top and just...

look pour a tablespoon in first get it going and what's the first tablespoon of olive oils in there just almost like a little tap running block stir with one hand and just let it drizzle out and look look how easy it is to take that olive oil it's doubled in volume there is look beautiful okay your taste that's where we correct the seasoning a little taste a little bit more salt pepper and do you want a touch more pink grapefruit juice and Wow look now that is really nice not too thick not too rich mmm that's what won't look almost like a coating sauce the whole thing's just nice and zesty and vibrant it's not sticking to the roof my mouth time you get the

salmon

out and the smell is extraordinary now she comes the nice thing about keeping it all of course you can actually go to the table and serve it whole like that I'm just gonna take a nice portion off and just show you how easy it is and just unwrap that simple and look look what's happening look that smell absolutely amazing and look at it yeah like Christmas Day all over again just look at that beautiful and the nice thing now is just you take off on the

lemons

serve that as a garnish cuz that is delicious all you do now the skin and peel your skin back the nice thing about the

salmon

being nice and warm is that it really sort of comes off the bone easily because all gonna do now they just take a spoon and see this line down here that is where the

salmon

separates and all you do is...

get your spoon and sort of put it in between that line and the

salmon

and watch what happens the spoon just helps to slide the

salmon

off the bone and look it's all siding down and then to get my perfect portion pallet knife lift it up don't skimp on it generously one piece and then another piece and look it's still nice and pink and then finally take your spoon get your hollandaise and just spread the hollandaise over the