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The Caterer

Gordon Ramsay's steamed bass fillet with a Sevruga velouté

11 September 2006
Gordon Ramsay's steamed bass fillet with a Sevruga velouté

INGREDIENTS

(serves one)

80ml fish velouté
25g pak choi stems
50g cooked pak choi leaves
10g butter
1 prepared bass fillet
6 slices charlottepotato confit
1 heaped teaspoon chopped chives
1dsp Sevruga caviar
Salt, if necessary

METHOD

Heat the fish velouté in a small pan and add the pak choi stems. Sweat the pak choi leaves in butter and form into a neat parcel.

Steam fish - time will vary according to the thickness of the fillet and type of steamer, but will be under 10 minutes.

Arrange the pak choi leaves in the centre of the plate with Charlotte potatoes around it. Unwrap the fillet and layit on top.

Stir the chives into the velouté. Stir in the caviar and remove from the heat at once. Check seasoning, pour around the fish and serve immediately.

For the fish stock 250g mirepoix (leeks, onions, celery)
40g clarified butter or oil
2kg turbot or solebones
300ml dry white wine
2 litres of water

METHOD

The kitchen prepares a daily batch of about two litres.

Sweat about 250g white mirepoix (leeks, onion, celery) in 40g clarified butter or oil.Add 2kg turbot or sole bones and trimmings. Pour over 300ml dry white wine and bring to the boil. Add two litres of water, bring to simmering point and simmer 20 minutes only. Strain through a hair sieve or chinois and reduce toone litre.

For the fish velouté 2 finely-diced banana shallots
40g clarified butter
1 bottle Noilly Prat
1 litre fish stock
1 litre double cream
The hard adductor muscles trimmedfrom scallops(optional)

METHOD

Sweat the banana shallots in butter until soft. Add the Noilly Prat, boil and reduce to a glaze. Add the stock and bring to the boil. Add the cream (and optional scallop trimmings). Simmer five minutes and strain the sauce. Leave unseasoned.

For the pak choi (about 10 servings) 1kg pak choi leaves
250g pak choi stalks
Salt

METHOD

Boil the leaves insalted water until tender. Drain, refresh and squeeze out any excess moisture.

Dice the stalks to a medium brunoise. Blanch in boiling salted water, drain and refresh.

For the charlottepotato confit (about 2kg) 200g finely dicedshallots and 25g butteror confit fat
2kg peeled charlotte potatoes
Thyme leaves
Salt and white pepper
Goose fat, enough to cover the potatoes(about 2kg)

METHOD

Sweat the shallotsslowly in fat untilwell-coloured.

Slice the potatoes into 3mm rings. Put them in a pan with the thyme, shallots and seasoning. Cover with melted fat. Cook very slowly for one hour either on top of the range or in the oven. The potatoes should remain firm.

For the bass fillets (1 x 2.5kg bass yields about eight 170g portions) 1 x 2.5kg bass
Salt and white pepper
24 basil leaves
Olive oil

METHOD

Scale, gut and fillet the bass. Cut each portion into a rectangle roughly 8cm x 7cm. Score the skin lightly with a razor sharp knife. Season the fillets on both sides. Brush with oil. Lay the flesh side on basilleaves and wrap each fillet in film.

Gordon Ramsay

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