Gordon Ramsay's Fish Technique Most Chefs Never Master

Contains affiliate links (Ad): Thermapen Chef's favourite thermometer: US: https://thermoworks.sjv.io/DWWEQ5 UK: https://818bsb-cp.myshopify.com/hcolmi Learn how to cook perfect fish at home using a Gordon Ramsay-inspired chef technique for cod: a quick brine, low-temperature brown butter confit, and a crispy potato seaweed crumb for a restaurant-quality finish. In this video, I break down the method behind perfectly cooked cod — how to season fish properly, keep it moist, avoid overcooking and create that glossy finish chefs look for. This is a refined technique, but I’ve adapted it so you can try it at home without a professional kitchen. **Ingredients** Cod fillets **For the Brine** 3L Water 300g fine salt 1 tbsp black peppercorns 1 tbsp pink peppercorns 1tbsp white peppercorns A few sprigs of thyme **For the Potato Crumb** 600g Agria potatoes 500ml vegetable oil 3g chopped dill 3g chopped parsley 3g chopped tarragon A few dried nori seaweed sheets **For the Beurre Noisette** 1kg Unsalted butter **For the Sauce** 3 banana shallots 3 cloves garlic 150ml white wine A few sprigs of thyme 500ml fish stock 150ml double cream **For the asparagus** 200g asparagus spears Olive oil Salt Black pepper **For the Cod** 1. Remove the skin from the cod fillets 2. To make the brine, pour half the water into a pan along with the salt and aromats 3. Bring to a simmer, whisking the brine until the salt has completely dissolved 4. Remove from the heat and add the rest of the water to bring it down to room temperature 5. Place the cod pieces into the brine for 10 minutes 6. Remove the cod, pat dry and wrap tightly in cling film or J-cloth before transferring to the fridge for at least 30 minutes **For the crumb** 1. Peel the potatoes before grating on the finest side of a box grater 2. Transfer to a bowl or sieve and thouroughly wash under cold water until the water runs clear 3. Place the washed potato onto a muslin cloth or tea towel and squeeze out as much of the moisture as possible 4. Run a knife through the grated potato to break up the longer stands 5. Pour the oil into a sauté pan before adding the potato. 6. Fry on a medium heat for around 10 minutes (the oil should come up to around 180C) until the potato crumb is light golden. 7. Drain the crumb on a tray lined with kitchen paper 8. Once cool, add the crumb to a mixing bowl 9. Very finely chop the herbs and stir through the crumb 10. Blitz the dried nori (if using) in a nutribullet until you have a fine powder 11. Add a teaspoon of the powder, stirring through the crumb and set aside 12. Store the rest of the nori powder in an airtight container for future seasoning! **For the beurre noisette** 1. Melt the butter in a saucepan on a medium-low heat 2. Once melted, turn the heat up to medium and continue to cook until the butter temperature reaches 180C and the solids start to turn black 3. Remove from the heat, allow to infuse for 30 minutes before passing through a fine muslin cloth **For the Sauce** 1. Peel and finely dice the shallot, carrot and celery 2. Add a splash of olive oil to a pan and saute on a medium-low heat until the vegetables start to soften but not take on any colour 3. Add the garlic and continue to saute for a few minutes 4. Turn up the heat to medium-high, add the white wine along with the aromats and reduce until the wine is syrupy 5. Add the fish stock and reduce by half 6. Turn the heat down to medium and whisk in the cream 7. Reduce the sauce until you have a light coating consistency 8. Remove from the heat, pass through a fine sieve and set aside **To cook the fish** 1. Remove the cod from the fridge and allow it to cme up to room temperature 2. If confiting, ring the beurre noisette to 55-60C 3. If using the oven, turn your oven on to the lowest setting and put a pan or a small deep tray of the brown butter 4. Carefully transfer the cod to the pan of beurre noisette and confit for around 25 minutes until the internal temperature reaches 55C 5. If the butter drops below 55C, return the pan to the hob on the lowest heat and bring it back up 6. Remove from the beurre noisette, allow to drain on a rack and tray 7. Sprinkle over the potato crumb so it gives the appearance of a neat crust **To finish the asparagus** Add a splash of oil to a sauté pan and turn the heat on to medium Add the asparagus to the pan and begin to gently sauté Cover with a lid and gently steam for a 5 minutes or until a knife goes through with on a little resistance Add a little butter to the pan to lightly coat the asparagus before removing from the heat **To Serve** 1. Gently reheat the sauce, split with extra virgin olive oil and serve with the cod and asparagus CHAPTERS: 0:00 - Intro 0:10 - Preparing the Brine 0:42 - Fish Prep 1:59 - Beurre Noisette 3:16 - Taking Fish out the Brine 3:53 - Preparing to Confit 4:57 - Potato Crumb 7:59 - Confiting the Fish 8:57 - Making the Sauce 11:18 - Cooking Asparagus 12:00 - Plating 13:11 - Tasting