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Culinary Arts

Make: Salmon with Shellfish Minestrone

Gordon Ramsay

Lesson time 17:05 min

Gain essential tips and tricks for cooking skin-on fish fillets. Gordon shows you how to perfectly cook salmon and create a delicious, light supper with an elegant shellfish and vegetable minestrone.

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Gordon Ramsay
Teaches Cooking I
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Comments

A fellow student

some of the instructions in the workbook are off. He said only about 20 seconds after adding the stock, and the workbook says 6-7 min. That would turn the shellfish into rubber soles.

Sophie H.

Does anyone know the brand of Japanese Knives he is using? I've seen other chefs work with them but always forget the actual name...

A fellow student

if we do not have nonstick pan, are we letting the fish resting anyway are should we keep it on the burner?

Marshall

Gordon: "A touch of fresh pressed olive oil." Me taking notes on how to make dish: Step 5) Plant olive tree in backyard, harvest fresh olives and proceed to extract olive oil.

Michelle C.

My husband is loving me taking this class during quarantine! I've never worked with (OR EATEN) mussels before, and I don't love the fishy broth, but I know it was good because hubby practically licked the bowl. The salmon turned out amazing!

Adam L.

When he moves the pan to the back of the stove, is the new burner off? Or on low heat?

David N.

Good dish, well eaten. Made a few changes based on what;s available. no cockels, and I left out white beans. i'd do it again.

Charleen

Looks fantastic. I love crispy skin on fish and will have to try this once I can go shopping for ingredients. This is one where the printed recipe does not convey how he makes the salmon, so he focuses the video on that step. The printed recipe covers how to make the fresh English peas, zucchini and pasta.

Joseph H.

Seemed a little rushed. Just got done talking about the importance of using fresh in-season vegetables and then uses frozen peas? He has a million videos like that this for free on youtube. Not finding any real value here.

Doug D.

Tried this last night, minus the salmon. I will definetly make it again. I had a hard time finding cockles. I added a touch more pasta . Will try the salmon next time. Used too much lemon zest, it was noticeable instead of just lightening the dish up, it masked instead of enhanced the seafood flavor.