I’ve tried a couple of recipes by Gordon Ramsay (benefits of binge-watching the F-word). Gordon Ramsay’s sea bass with sorrel sauce is the one that was a big hit for me. It has pan-seared sea bass with sorrel sauce and broccoli. Perfect sea bass with classic French sorrel sauce! The best thing about trying Gordon’s recipes! It makes you feel like a pro chef and Gordon can literally inspire you to make restaurant-style recipes at home.Â
If you think you’re not good at cooking, try Gordon Ramsay’s sea bass with sorrel sauce recipe as mentioned in this article. If you make it the way he does, you’ve already stepped up! Make sure you don’t overcook the shallots. I suggest making the sorrel sauce before you sear the sea bass fillet in the pan to avoid overcooking the sea bass. It’s super easy and it won’t take much of your time to cook.
To begin with the recipe, you need to know about all the kitchen equipment and the ingredients for Gordon Ramsay’s sea bass with sorrel sauce. After you’re ready with the equipment and ingredients, read all the instructions and make sure your recipe looks and tastes the same as mentioned below. But first, check out some other Gordon Ramsay recipes.
What's In The Post
Other Gordon Ramsay That You Can Try
- Gordon Ramsay Bacon Jam Toast
- Gordon Ramsay Cheese Cake In A Jar
- Gordon Ramsay New York Cheesecake
- Gordon Ramsay Potato-Crusted Sea Bass With Minestrones And Clams
- Gordon Ramsay Frittata
- Gordon Ramsay Focaccia
- Gordon Ramsay Grilled Cheese
- Gordon Ramsay Avocado Toast
- Gordon Ramsay Broccoli Soup
- Gordon Ramsay Cornbread With Maple Bacon Butter
What Equipment Will You Need For Gordon Ramsay’s Sea Bass With Sorrel Sauce?
Now, let’s start with the equipment list first. Read the list below to know what equipment you need for Gordon Ramsay’s sea bass with sorrel sauce and why you need them.
- Pot- Use a medium-sized pot to boil the broccoli and also to make the sorrel sauce.
- Saucepan- You’ll need a saucepan to sear the sea bass fillets.
- Knife- You can use any sharp kitchen knife to score the sea bass fillet and to chop the shallots, sorrel, and rocket leaves.
- Chopping Tray- Use a chopping tray or clean solid surface to chop the veggies and to score the fish.
- Bowl- You must use small bowls to keep all the ingredients ready before you start with the recipe procedure. You’ll need a large bowl to strain the sauce.
- Sieve- Use a sieve to strain the sauce into a large bowl.
- Spoon- You can use a spoon to baste the sea bass fillet in the pan to add cream and other ingredients to the pot. Also, use a spoon to add sauce to the platter before serving.
- Spatula- Use a spatula to stir the sauce, flip the fillet in the pan, and stir in the sorrel leaves in a bowl containing the sauce.
- Platter- Serve this Gordon Ramsay’s sea bass with sorrel sauce on a platter.
How Much Time Do You Need To Make Gordon Ramsay’s Sea Bass With Sorrel Sauce?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 25 Minutes | 35 Minutes |
What Ingredients Will You Need For Gordon Ramsay’s Sea Bass With Sorrel Sauce?
We’re just one step away from starting the recipe procedure. All you need is to gather all the ingredients listed below and get ready to make Gordon Ramsay’s sea bass with sorrel sauce.
- Sea Bass- Use three boneless fillets (with skin) of the sea bass.
- Shallots- Shallots will flavor the sorrel sauce in the recipe. Use one ounce of sliced shallots.
- Broccoli- Use five ounces of sliced broccoli.
- Rocket- Rocket leaves make the sauce more fragrant and give a sweet and strong nutty flavor to the sauce.
- Sorrel Leaves- Sorrel leaves are the main ingredient in the sauce. It gives a slightly peppery and a little bit of acidic taste to the sauce.
- Butter- Butter in the sauce gives it a nice and light texture. It also adds more flavor to the sauce.
- Vermouth- It gives a rich vinegar-like and sweet taste to the sauce. It also gives the aroma of herbs in the sauce.
- Dry White Wine- Dry white wine will balance the flavors of vermouth and seasoning spices in sorrel sauce.
- Fish Stock- Fish stock thickens the sauce and adds more depth to the flavors of the sauce.
- Cream- For a nice finish to the flavors of the sauce, add a few tablespoons of cream. It makes the sauce thicker and gives it a nice consistency.
- Salt- Use salt to season the sea bass and sauce according to your taste.
- Pepper- Pepper will add some heat to the sauce and the sea bass fillet.
Steps To Make Gordon Ramsay’s Sea Bass With Sorrel Sauce
1. Sear the sea bass
Score the fillet skin and season it with salt and pepper. Set the saucepan over heat and drizzle olive oil in it. When the oil starts smoking, transfer the sea bass fillet in the pan with the skin side down. When the skin of the fish turns golden brown, flip the fish and sear it from another side. Baste it using the oil in the pan.
2. Prep the sauce
Set the pot over heat and add butter to it. When the butter melts, add sliced shallots. Add vermouth when the shallots turn softer in the pot. Add dry white wine to balance the flavors and reduce the mixture. Add fish stock and reduce the mixture again. Now, finish by adding cream. Bring it to a boil and strain the mixture into a bowl using a sieve.
Add shredded leaves of sorrel and rocket. Keep this sauce aside to let the flavors infuse.
3. Boil the broccoli
Boil the broccoli for two and a half minutes in a pot. Drain the liquid and set the broccoli aside to cool.
4. Serve
Add broccoli in the middle of the platter. Place pan-seared sea bass fillet on top and spoon some sorrel sauce. Serve Gordon Ramsay’s sea bass with sorrel sauce.
Nutritional Information
| Calories | 326 kcal |
| Carbohydrates | 7 g |
| Protein | 26 g |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 148 g |
| Sodium | 249 mg |
| Potassium | 590 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 1044 IU |
| Vitamin C | 44 mg |
| Calcium | 77 mg |
| Iron | 2 mg |
How Will Gordon Ramsay’s Sea Bass With Sorrel Sauce Look and Taste?
So! Get ready to reward yourself with Gordon Ramsay’s sea bass with sorrel sauce. It’s delish! The crispy sea bass is seasoned with the most basic seasoning flavors and spices. The sea bass is juicy and served with sorrel sauce. The sauce is infused with sorrel, rocket leaves, dry white wine, and fish stock. The broccoli gives a touch of fresh earthy flavor to the sea bass.
Recipe Card
Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe
Equipment
- Pot
- Saucepan
- Knife
- Chopping Tray
- Bowl
- Sieve
- Spoon
- Spatula
- Platter
Ingredients
- 14 ounces Sea Bass Fillet
- 1 ounce Shallots (sliced)
- 5 ounces Broccoli
- 0.7 ounce Rocket
- Sorrel Leaves
- 1 ounce Butter
- 4 ounces Vermouth
- 1/4 cup Dry White Wine
- 1/4 cup Fish Stock
- 1.7 ounces Cream
- Salt (to taste)
- Pepper (to taste)
Instructions
- Score the skin of the fillet. Set a saucepan over heat and add olive oil to it. Meanwhile, season the fillets with salt and pepper. When the oil in the pan starts smoking, lay the fillets in the pan (skin side down). Flip it when it's golden brown from one side. Baste it using the oil in the pan.
- Add butter to the pot over medium and let it melt. Add chopped shallots to the pot and stir until they're soft. Season with salt and pepper. Add vermouth and dry white wine to the pot. Let them reduce. Add the fish stock and let it simmer until the sauce thickens and is reduced by 1/3. Add cream, bring it to boil, and strain the sauce.
- Add shredded sorrel and rocket leaves to the sauce and let the flavors infuse. Now, boil the broccoli in the pot for about two and a half minutes. Strain it when it gets soft.
- Finish by placing broccoli in the middle of the plate with panfried sea bass on top. Add sorrel sauce to the plate and serve.
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