WATCH: Gordon Ramsay’s take on Louisiana grilled red fish with satsuma beurre blanc

NatGeo
By Food24
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Ingredients (14)

2 kg white fish — such as snapper, whole and cleaned
1/4 cup extra virgin olive oil
extra salt and pepper — to taste
Sauce
1 cup dry white wine
2 satsuma — juiced
2 shallots
1 fresh garlic — clove
450 g butter
1 tbsp fresh parsley — finely chopped
1 tbsp fresh dill — finely chopped
2 tbsp spring onion — finely chopped
1/4 tsp fine sea salt — to taste
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Method:

  1. Take the whole fish and dress with olive oil, salt and pepper. Grill in a griddle pan on high heat until the skin is crispy.
  2. In a saucepan, heat the white wine, satsuma juice, garlic and shallot. Reduce by half over medium heat.
  3. Strain the liquid using a sieve, and discard the solids.
  4. Stir in the butter until melted, and thoroughly combined.
  5. Add the fresh herbs and salt to taste. Combine until you have a creamy, smooth sauce.
  6. Pour the sauce over the grilled fish, and garnish with grilled satsumas.

 

For more information, visit www.gordonramsay.com or follow Gordon Ramsay on FacebookTwitter and Instagram. And keep an eye on Food24 for recipes and behind-the-scenes footage!

Gordon Ramsay: Uncharted season two premieres with its South African episode on 26 August at 9pm on National Geographic (DStv 181, StarSat 220)



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