If you’ve watched Masterchef, you might’ve seen Gordon Ramsay making sea bass with minestrone and clams. This recipe is a delicious fusion of vegetable minestrone, clams, and sea bass. This trio is a perfect celebration meal. The way it’s presented, you’ll be impressed before you even taste it. So, brighten up your dinner table with Gordon Ramsay’s potato-crusted sea bass with minestrone and clams.
Gordon Ramsay’s potato-crusted sea bass with minestrone and clams has a crispy potato crust seasoned with salt and fennel pollen. You can garnish it with fennel fronds and mustard cress. Be careful with the sea bass while placing it on the pan. Make sure you don’t move the pan until the potatoes are golden brown. Do not season the clams the moment you add them to the pan. Also, don’t boil the minestrone rapidly. This can destroy its color.
So, now you know all the things you need to be careful of while making the dish. Let’s begin with the recipe now. Read the lists below for the equipment and the ingredients needed. Try this recipe and enjoy your meal. But first, check out some other recipes from the Chef’s delight.
1. Gordon Ramsay’s Bacon Jam Toast– Bacon jam toast seems something out of your dream, right? Turn this dream into reality with Gordon Ramsay’ recipe for bacon jam toast.
2. Gordon Ramsay’s Cheese Cake In A Jar – Cheesecake is one such dessert you cannot refuse no matter how full your belly is. Try this delicacy from Gordon Ramsay but with a twist.
3. Gordon Ramsay’s New York Cheesecake– Gobble up the classic New York cheesecake from Gordon Ramsay. The cheesecake has raspberries and cream cheese in it to make you belly flutter with delicious goodness.
4. Gordon Ramsay’s Sea Bass with Sorrel Sauce– There could not have been a better companion for sea bass other than sorrel sauce. Check out this dish by Gordon Ramsay and try it at home.
What Equipment Will You Need For Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams?
Check out the equipment list below to make Gordon Ramsay’s potato-crusted sea bass with minestrone and clams.
- Blender- You’ll need a blender for the white bean puree.
- Saucepan- Try having four saucepans if you want to make this dish really quick.
- Spatula- You’ll need a spatula to stir the minestrone, flip and sear the sea bass, cook the clams, and make the pure mixture.
- Bowls- Use bowls to keep the ingredients like clams, chopped shallots, celery, etc. before you add them to the saucepan. You’ll also need a medium-sized bowl to collect the chicken stock from the pan once you strain the clams from it.
- Knife- Use a sharp knife to cut and chop the vegetables and other ingredients of the recipe.
- Chopping Tray- Use a chopping tray for a sturdy surface and to avoid getting hurt while chopping.
- Mandolin- Use a mandolin to smoothly slice the potatoes into thin slices.
- Squeezer- Use a squeezer to squeeze the garlic pieces in the pan containing white bean puree.
- Sieve- Strain the clams with a sieve.
- Spoon- A spoon to add finishing to the platter and to check the consistency of white bean puree and also to separate the bay leaves from the minestrone.
- Plate- You’ll need a plate to serve the Gordon Ramsay’s sea bass with minestrone and clams.
How Much Time Do You Need To Make Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams?
|Preparation Time||Cooking Time||Total Time|
|15 Minutes||50 Minutes||1 Hour 5 Minutes|
What Ingredients Will You Need For Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams?
Now, here’s the list of ingredients you need to make Gordon Ramsay’s potato-crusted sea bass with minestrone and clams. Gather all of these and let’s get started with the recipe procedure.
For Potato-Crusted Sea Bass
- Sea bass- Use Murray Cod, scaled and gutted for this recipe. It’s delicious and cooks quicker.
- Potatoes- You can use two Dutch cream potatoes for this recipe. They have thin skin and a rich buttery flavor.
- Garlic Cloves- Use two garlic cloves with the skin to add a mild spiciness to the fish.
- Butter- You’ll need about seven ounces of unsalted butter to add flavor and make the fish juicy.
- Olive Oil- Olive oil is the basic ingredient to grease the pan and cook the ingredients while maintaining the moisture in the sea bass.
- Thyme Sprigs- Thyme will add aromatic seasoning to the fish.
- Salt- Add salt to enhance the taste.
For White bean Puree
- Macadamias- Macadamias is the main ingredient for the puree. It’s a delicious white bean rich in vitamins and fiber.
- Olive Oil- Use extra virgin olive oil for the puree. It cooks all the ingredients in the pure and maintains their natural flavors.
- Sherry Vinegar- Prefer using 50 years aged sherry vinegar than any other.
- Vegetable Stock- Vegetable stock gives a sort of body to the puree. It thickens the puree and makes it flavorful.
- Salt Flakes- Use salt flakes to enhance the taste of the puree.
For Spring Vegetable Minestrone
- Garlic- Three cloves of garlic will add a seasoning flavor to the vegetable minestrone.
- Pancetta- Add about a half cup of diced pancetta to the minestrone. It adds a unique flavor to the minestrone.
- Zucchini and peas- It’s a vegetable minestrone, so it’s incomplete without zucchini and peas. Add just one diced zucchini and a handful of peas to it.
- Capsicum- Use small red capsicum for sweet and subtle fruity flavor in the minestrone.
- Fennel- Fennel gives a delicate and mild anise flavor to the minestrone.
- Shallots- This minestrone is incomplete without shallots. Use purple shallots or white shallots for this recipe.
- Thyme- Use at least six thyme sprigs for better seasoning flavors in the minestrone.
- Bay leaves- Use a bunch of bay leaves (at least four) to add more earthy and aromatic flavor.
- Butter- Use butter to add flavor and a nice texture to the minestrone. Prefer unsalted butter over salted butter for better taste.
- Lemon- Add lemon zest to give a spark of citrusy flavor to the minestrone.
- Olive Oil- Use extra virgin olive oil to cook the minestrone.
- Salt- Add salt to season the minestrone.
For Clam Jus
- Clams- Use at least 28 ounces of clams for this recipe.
- Shallot- Use just one shallot to flavor the clams.
- Garlic Cloves- Smash three garlic cloves and add them to the clamps to give them a basic seasoning flavor.
- Thyme Sprigs- Add at least three thyme sprigs to give an aromatic lift to the clams.
- Chardonnay- You gotta flambe the clams. So, make sure you have chardonnay with you.
- Chicken Stock- Chicken stock will give an intense flavor to the clams.
- Pinch of Fennel Pollen- You’ll need just a pinch of fennel pollen to season the sea bass when it’s ready to serve.
Steps To Make Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams
1. Start off with white bean puree
Set a saucepan over medium heat and drizzle some olive oil in it. Add chopped shallots and squeeze garlic into the pan. Now, stir in white beans, vinegar, and vegetable stock. Bring this mixture to a boil and let it simmer for about 5 to 10 minutes. Set the flame off and keep the pan aside to cool for few minutes. Blend the mixture to form a smooth white bean puree.
2. Prep the minestrone
Dice pancetta, celery, pepper, zucchini, peas and fennel. Toss them into a hot pan containing olive oil. Now add bay leaves and let this mixture simmer for few minutes. Cook them for 8 to 10 minutes, remove the bay leaves and zest a lemon over them. Remove the pan from the heat.
3. Cook the clams
Add clams to another hot pan containing extra virgin olive oil. Don’t season the clams and add shallots, thyme, and garlic cloves to the pan. After about 30 seconds, flambe the clams by pouring the chardonnay in the pan. Now, add the chicken stock and put the lid on. When the clams start to open, strain them using a sieve.
4. Finish off with potato-crusted sea bass
Slice the potatoes into thin slices using a mandolin. Place these slices on the sea bass fillet making a scale formation (the potato slices overlap halfway up). Use a spatula to lift the fish and put it in your hand. Now, lift the pan and put the fish in the pan, pressing it against the inside of the pan. Place the pan back on the hob over medium heat (make sure the potatoes are touching the pan and not the skin of the fish). Lightly season the fish and don’t shake the pan.
Now drizzle some olive oil over the fish. Add a knob of butter, thyme sprigs, and two cloves of garlic. Flip the fish using a spatula when the potatoes are brown and are combined with the crust of the sea bass.
Spoon some white bean puree in the middle of the plate. Add minestrone to the plate. Now, place clams on top of minestrone. Place the potato-crusted sea bass on top of the white bean sauce. Season it with a pinch of fennel pollen and serve.
|Saturated Fat||162 g|
|Polyunsaturated Fat||31 g|
|Monounsaturated Fat||250 g|
|Trans Fat||7 g|
|Vitamin A||14561 IU|
|Vitamin C||476 mg|
How Will Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams Look and Taste?
So, you’ve made the most delicious Gordon Ramsay’s potato-crusted sea bass with minestrone and clams. Everything about this dish is scrumptious and satisfying. It looks amazing with crispy potato scales on the crust of sea bass and minestrone all around. The clams make it more presentable and are filled with delicate flavors. Try a bite of this sea bass basted with minestrone and you’ll never go back to any other sea bass recipe.
Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams Recipe
For Potato-Crusted Sea Bass
- 1 Murray Cod (scaled and gutted)
- 2 Dutch Cream Potatoes
- 2 Garlic Cloves (in skin)
- 7 ounces Unsalted Butter
- 4 tablespoons Olive Oil (to grease)
- Thyme Sprigs (to season)
- Salt (to season)
For White bean Puree
- 7 ounces Macadamias
- 2 teaspoon Olive Oil (extra virgin)
- 2 teaspoon Sherry Vinegar (50 years aged)
- 10.5 ounces Vegetable Stock
- 2 teaspoons Salt Flakes (plus extra to season)
For Spring Vegetable Minestrone
- 1 Garlic (3 cloves)
- 1/2 cup Pancetta (diced)
- 1 Zucchini
- 1 Small Red Capsicum
- 1 Small Fennel
- 2 Shallots
- 6 Thyme Sprigs
- 4 Bay leaves
- 2 tablespoons Unsalted Butter
- 1 Lemon Cheek
- 3 tablespoons Olive Oil (extra virgin)
- Salt Flakes (to season)
For Clam Jus
- 28 ounces Clams
- 1 Shallot (in-skin)
- 3 Garlic Cloves (smashed)
- 3 Thyme Sprigs
- 1/4 cup Chardonnay
- 1/2 cup Chicken Stock
- Pinch of Fennel Pollen
- For white bean puree, add finely shallots to a hot pan containing oil. Squeeze the garlic over the shallots in the pan. Now add white beans (macadamias), vinegar, and chicken stock in the pan and let it cook over medium heat.
- For Minestrone, add diced pancetta, diced celery, pepper, zucchini, and fennel to another saucepan containing olive oil over medium heat. Add basil leaves and thyme sprigs to the pan and let it simmer.
- For clams, take a pan set it over medium heat. Add olive oil add clams to the pan. Stir and put the lid on. Do not season the clams. Add shallots, thyme sprigs, and garlic clove to the pan. Flambe the clams using chardonnay. Add chicken stock to this pan and put the lid on. The moment the clams open in the pan, take off the lid and strain it in a bowl.
- For potato-crusted sea bass, place the slices of potatoes on the skin of the sea bass fillet (murry cod). Take a spatula and lift the fish, put it in your hand. Now lift the saucepan from the hob and put the fish in, pressing it against the inside of the pan. Now, place the pan again on the hob over medium heat.
- Season the fish with salt and do not shake the pan. Add olive oil to the pan along with butter, thyme, and garlic. Flip the fish and as the garlic changes the color, start basting the fish.
- For finishing, spoon a white bean puree in the middle of the plate. Add the minestrone to the plate and place clams on top of the minestrone. Now, place the sea bass on top of the white bean sauce and season it lightly with fennel pollen.