Salmon Tartare Recipe Gordon Ramsay

GORDON RAMSAY'S SALMON RECIPE

Steps:

• Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
• Season both sides of the salmon with salt, pepper, and cayenne.
• Heat a large skillet over medium heat.
• Add the olive oil once the pan is hot.
• Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
• Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
• Flip the salmon so that the skin side is down once again.
• Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
• Reduce the heat to medium-low and cook the salmon for 5 minutes.
• Remove the salmon from the skillet, leaving the pan on the heat.
• Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
• Plate the salmon and top the fish with the lemon butter sauce.

SALMON TARTARE

Steps:

• Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

SALMON TARTARE

Steps:

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS

Steps:

• Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
• Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
• Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
• Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
• Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.