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Gordon Ramsay’s salmon burger is 400g of fresh salmon, a quarter puréed to bind and the rest finely diced for bite, shaped into patties and fried until golden, then built into toasted brioche buns with sriracha mayo. Prep takes 25 minutes plus an hour of chilling, and it serves 4. Ramsay has never published a …
Gordon Ramsay’s beetroot cured salmon is a salmon side cured with grated beetroot, coriander seeds, orange zest, salt, and sugar. It cures in 8 hours, gets sliced thin, and serves 8 to 10 with rye toast. The recipe is from Gordon’s Ultimate Home Cooking, where he says he wanted “to put the excitement back into” …
Gordon Ramsay’s scrambled eggs with smoked salmon is 12 eggs cooked low with cold butter, finished with cream and chives, spooned over toasted croissants with smoked salmon draped on top. No oil, no whisking, no salt until the last 30 seconds. Serves 4 to 6 in about 15 minutes. This is his actual Christmas morning …
Gordon Ramsay’s salmon steaks are thick cuts on the bone, pan-fried in olive oil and served under a butter sauce of brown shrimps, capers, lemon, and parsley. The dish serves 4 and is ready in about 15 minutes. The recipe comes from Gordon’s Great British Pub Food, where he pairs the robust steaks with the …
Gordon Ramsay’s crispy skin salmon is a skin-on fillet seared in hot olive oil, crisp on the outside and just translucent in the middle. It takes under 10 minutes. The method comes from his pan-fried salmon in Quick & Delicious, where Gordon keeps it deliberately simple. His rule is not to overcook it, so “the …
Gordon Ramsay’s steak seasoning is coarse sea salt, freshly cracked black pepper and a drizzle of olive oil rubbed into the meat. That is it. Across five cookbooks and three videos, he never adds garlic powder, onion powder or a spice blend to a steak before cooking. In his Las Vegas steakhouse video he explains …
Gordon Ramsay’s tartar sauce is sharp, creamy and chunky, made with Dijon and lemon mayonnaise, crème fraîche, chopped gherkins, shallot, capers and lemon juice, ready in about 3 minutes with no cooking at all. On The F Word he calls it “the Rolls-Royce of sauces with fish and chips.” The recipe appears across three sources. …
Gordon Ramsay’s rainbow trout is whole fish scored on the diagonal, stuffed with thyme, dotted with butter and baked at 180°C (350°F) for 15 to 20 minutes with a splash of white wine, then served with a warm caper butter sauce finished with sorrel. Flaky inside, golden outside. Done in half an hour. The recipe …
Gordon Ramsay’s pan-seared scallops are sweet and tender with a deep golden crust, made with just olive oil, butter and a squeeze of lemon. I get them on the table in about 10 minutes. What I love is he never serves them the same way twice. In his book Quick & Delicious he sits them …
Gordon Ramsay’s tuna niçoise salad is made with tinned tuna, new potatoes, crisp green beans, seven-minute eggs, olives and anchovies in a classic Dijon vinaigrette, ready in about 30 minutes. Most recipe sites sear fresh tuna for their niçoise, but Ramsay goes the opposite direction. In Ultimate Home Cooking he writes that he thinks this …
