Gordon Ramsay’s Guide To Fish


About This Source - Gordon Ramsay

Gordon Ramsay is one of the most famous chefs on the planet.

As well as the content below, Gordon has many cookery books on the market, including:

Recent from Gordon Ramsay:

  • Gordon Ramsay’s American Inspired Recipes | Home Cooking FULL EPISODE
  • Gordon Ramsay Heads to Michigan to Cook Up Comfort Food | Scrambled
  • More Summer Recipes | Gordon Ramsay
  • Gordon Ramsay published this video item, entitled “Gordon Ramsay’s Guide To Fish” – below is their description.

    Shopping for fish can be intimidating, however, with this guide you’ll know exactly what to look for. #GordonRamsay #Cooking

    Gordon Ramsay YouTube Channel

    Gordon attempts to source the freshest and the bet fish from Billingsgate Market in London. From barrimundi to salmon, Gordon gets some expert tips on looking for bright eyes, red gills and the right type of smell to ensure the fish in the market is the freshest and best.

    A rundown of salmon cuts looks at the best ways to use salmon from using a fish kettle for a whole salmon, to baked steaks, sides in pastry, pan fried fillets and smoked salmon cooked or raw.

    White fish and oily fish is another important distinction found in varieties such as cod and mackerel.

    The piece includes a recipe for mussels with celery and chilli, as well as a recipe for grilled lobsters with chilli butter and bloody mary linguine.

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    Mussels with Celery and Chilli

    A recipe for Mussels with Celery and Chilli is included at 2:55 in the video.


    • Mussels
    • Olive oil
    • Celery
    • Bay leaf
    • Thyme
    • Chilli
    • Spring onions
    • Shallots
    • Clove of garlic
    • Vermouth
    • Creme fraiche


    1. Chop the spring onions, shallots, a clove of garlic and chilli.
    2. Thinly slice the celery and add a bay leaf and thyme.
    3. Add oil to a pan and fry all the veg.
    4. Season, add mussels and stir.
    5. Cover and steam for a couple of minutes.
    6. As the mussels open, add Vermouth and 150ml of dry white wine.
    7. On a high heat, reduce the liquid to create a sauce.
    8. Discard any mussels that are still shut.
    9. Add creme fraiche and chopped parsley.

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