Gordon Ramsay s whole trout with satsuma beurre blanc YOU Magazine
Gordon Ramsay's whole trout with satsuma beurre blanc - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s whole trout with satsuma beurre blanc By You Magazine - September 15, 2020 While cuisine from Louisiana tends to fall into either the Creole or Cajun description, local ingredients from the land, bayou and coastal waters are the highlight. Fresh satsumas (a variety of mandarin oranges), white wine and herbs combine in a beurre blanc to top the trout, a popular saltwater fish in the state. National Geographic SERVES 2 1 whole 4-lb trout, scaled and gutted FOR THE FISH 2 tbsp salt 1 tbsp black pepper 1/4 cup olive oil FOR THE SATSUMA BEURRE BLANC 1 cup white wine 2 whole satsuma oranges, zest and juice 1 tsp sugar cane vinegar 2 cups very cold, unsalted butter, cubed 2 shallots, sliced 1 garlic clove, crushed salt, to taste, 2 spring onions, sliced 3 sprigs dill, chopped 3 sprigs parsley, chopped 1. Season the fish with olive oil, salt and pepper. 2. Place directly on a grill and let cook until the skin is crispy on both sides. Be generous with the oil to ensure the fish doesn’t stick to the grill. Using a cast iron grill pan is a great alternative for minimal sticking. 3. To make the beurre blanc, n a small pot, reduce the wine and satsuma juice and zest with shallots and garlic. Let reduce by half until the alcohol is cooked out. 4. Strain the shallots and garlic and discard. 5. In the post with the satsuma and white wine reduction, turn off the heat and add cold butter gradually until the texture thickens and becomes creamy. 6. Add half the chopped herbs and season with salt. Finish with sugar cane vinegar. 5. Serve poured over the top of the whole fish. Garnish with fresh herbs. This recipe is from Gordon Ramsay: Uncharted Season Two, which begins on Wednesday 16th September on National Geographic at 9pm. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved