Gordon Ramsay's Great British Pub Food (7 page)

Serve the fish as soon as they are all cooked, with the mushy peas, chips and tartare sauce.

2-3 tbsp plain flour

sea salt and black pepper

2 Dover sole, about 350-450g each, skinned and filleted

2 tbsp olive oil

200g unsalted butter, diced

juice of 1 lemon

50g flaked almonds, toasted

20-25 seedless green grapes, skinned and halved

This dish is our take on classic
sole veronique
– sole fillets poached in a creamy sauce, then grilled and garnished with grapes. Our version pairs the fish with a nutty brown butter, which is the perfect foil for the sweet grapes. If Dover sole seems extravagant, use a less costly member of the sole family – lemon sole, perhaps. To make it easier to skin the grapes, first blanch them in boiling water for a minute, then refresh under cold running water.

Preheat the oven to low. Tip the flour onto a plate and season with salt and pepper. Coat the fish fillets in the seasoned flour, shaking off any excess.

Cook the sole fillets in 2 batches. Heat a large frying pan, then add half the olive oil with a knob of the butter. Fry the fish for 3-4 minutes until golden brown and just firm. Remove to a warm platter and cover with foil while you fry the rest of the fish, using the rest of the oil and another knob of the butter. When the fillets are all cooked, place the tray in the low oven to keep warm.

Return the frying pan to the heat and add the rest of the butter to melt. Cook over a medium heat until the melted butter turns to a light nut brown colour. Immediately take the pan off the heat and pour in the lemon juice. Carefully pour the butter into another small pan and discard the milk solids. Gently reheat the brown butter as necessary, then tip in the flaked almonds and grapes. Season well to taste.

Place two sole fillets on each warm serving plate and spoon over the sauce, making sure that the grapes and almonds are distributed evenly. Serve at once, with sautéed potatoes and French beans.

500g potatoes, peeled

20g butter

sea salt and black pepper

1½ tbsp olive oil

1 large shallot, peeled and finely chopped

2-3 tbsp mayonnaise (see page 246)

finely grated zest of 1 lemon

1 tbsp lemon juice

handful of mixed herb sprigs, such as chervil, basil and parsley, chopped

500g white crabmeat

25g plain flour

2 medium eggs, lightly beaten

100g fine white breadcrumbs (made from one- or two-day old bread)

groundnut oil, for frying

few handfuls of mixed salad and herb leaves

mayonnaise (see page 246)

You can use a mixture of white and brown meat for these crab cakes – just try to ensure that you end up with at least as much crabmeat as mashed potato. Serve with a mixed salad for a delectable starter, light lunch or supper.

Cut the potatoes into even-sized chunks and cook in boiling salted water for 15-20 minutes, until soft. Drain and while still hot, press through a potato ricer into a large bowl, or mash well until smooth. Beat in the butter and a generous pinch each of salt and pepper.

Heat the olive oil in a small pan, then add the shallot with some seasoning and sweat over a medium heat for 6-8 minutes, stirring occasionally, until soft and translucent.

Beat the shallot into the mashed potato, then fold through the mayonnaise, lemon zest and juice, and chopped herbs. Season well. Pick through the crabmeat discarding any stray pieces of shell, then stir through the potato mixture. Cover and chill for 30 minutes.

Divide the mixture into 6 even portions and shape into patties. If you wish, use a 7-8cm pastry ring to neaten the shape. Season the flour with salt and pepper. Lightly coat each patty with seasoned flour, then dip in the beaten egg and finally into the breadcrumbs to coat all over. Arrange them on a tray lined with non-stick baking paper and chill for 30 minutes to set the shape, if you have time.

Preheat the oven to 200°C/Gas 6 and put a baking sheet in to heat up. Heat a thin layer of groundnut oil in a large frying pan and fry the crab cakes lightly for 2-3 minutes on each side until golden brown. Transfer to the baking sheet and finish cooking in the oven for 8-10 minutes.

Place a crab cake on each serving plate and arrange a pile of salad and herb leaves alongside. Add a dollop of mayonnaise and serve at once.

1.5 litres court bouillon (see page 244)

sea salt and black pepper

400g baby octopus, cleaned

400g baby squid, cleaned

400g large raw prawns

1 small live lobster, about 650-700g

8 live razor clams, scrubbed clean

500g live mussels, scrubbed clean

finely grated zest of 2 lemons

finely grated zest of 1 lime

juice of 1 lemon

4-5 tbsp extra virgin olive oil

small handful of dill, leaves only, chopped

Moving on from the days when pickled seafood was typical pub fare, we offer customers a zesty seafood salad. Use crab claws in place of lobster if you like, or introduce other seafood. Serve as a light lunch, with crusty bread.

Bring the court bouillon to a simmer in a large saucepan (that will take the lobster). Add a pinch of salt and pepper, then poach the baby octopus and squid for 3 minutes until opaque and just cooked through but still tender. Transfer to a bowl, using a slotted spoon. Add the prawns to the stock and poach for 2-3 minutes until just opaque and firm. Lift out with the slotted spoon and leave to cool on a plate. Finally, put the lobster into the stock, cover the pan with a lid and poach for 7-8 minutes. Remove and leave to cool for a few minutes.

Heat another large saucepan until hot. Tip in the razor clams and add a splash of water. Cover with a tight-fitting lid and steam for a minute. Add the mussels, put the lid back on and give the pan a shake. Steam for 3 minutes until the clams and mussels have opened; discard any that stay closed. Transfer the shellfish to another bowl; leave to cool.

Meanwhile, remove the flesh from the lobster tails. First pull apart the claws from the body. Crack the tough claw shells with the back of a cleaver (or a nutcracker) and set aside. Pull the head away from the tail. Cut through the bottom shell of the tail with a pair of scissors to remove the meat. Cut into bite-sized pieces and place in a large bowl.

Remove the flesh from the razor clam shells and chop into bite-sized pieces. Shell the mussels and add to the lobster with the clams. Chop the squid and octopus into bite-sized pieces and add to the bowl.

For the dressing, whisk the ingredients together and season well with salt and pepper. Saving a little, toss the dressing with the seafood until well mixed. Transfer to a serving platter then arrange the prawns and lobster claws on top. Drizzle over the reserved dressing and serve.

4 thick salmon steaks on the bone, about 180-200g each

sea salt and black pepper

2 tbsp olive oil

50g butter

200g Morecambe Bay or brown shrimps, peeled

80g capers, rinsed and drained

juice of 1 lemon

bunch of flat-leaf parsley, leaves only, chopped

Here robust salmon steaks are paired with the punchy and gutsy flavours of capers and brown shrimp. Accompany with sautéed potatoes and steamed green beans or a watercress salad for a satisfying main course.

Season the salmon steaks on both sides with salt and pepper. Place a large frying pan over a medium-high heat. When hot, add the olive oil to the pan, followed by the salmon fillets. Fry for about 2-2½ minutes on each side until golden brown but still pink in the middle; they should feel slightly springy when pressed. Remove to a warm plate and set aside to rest.

Add the butter to the pan and, as it melts, tip in the brown shrimps and capers. Toss over a medium heat for 1-2 minutes. Add the lemon juice and chopped parsley and toss to combine. Season generously with pepper; you probably won’t need any more salt.

Spoon the shrimp and caper mixture onto warm serving plates and lay the salmon steaks on top. Serve immediately.

4 thick cod fillets, about 200g each

sea salt and black pepper

1kg live clams

3 tbsp olive oil

small handful of thyme sprigs, plus extra to garnish

few knobs of butter

200g smoked streaky bacon, roughly chopped

250ml dry white wine

The delicate flavour of cod is hard to beat, but sadly our native cod have been in decline for a while, due to overfishing. For a clear conscience, be sure to ask your fishmonger for farmed cod or line-caught Pacific cod.

Remove any pin-bones from the cod fillets with kitchen tweezers, then season well. Scrub the clams and rinse well in several changes of water to clean out any grit that may be trapped inside their shells. Discard any that are open and do not close when tapped. Set aside.

Heat a large frying pan and add half the olive oil. When hot, lay the fish fillets in the pan, skin side down, along with a couple of thyme sprigs. Fry for about 2-3 minutes until the skin is crisp, then carefully turn the fish and add a few knobs of butter to the pan. Baste the fish fillets with the melted butter as they cook for another 30 seconds. Remove to a plate and set aside.

Heat the remaining oil in a large saucepan (one with a tight-fitting lid). Add the bacon, with a few thyme sprigs, and sauté for a few minutes until it turns lightly golden and releases its fat. Pour in the wine and bring to the boil. Tip the clams into the pan, cover the pan tightly and increase the heat to high. Steam the clams, shaking the pan gently a few times, for 3-4 minutes until the shells open.

Remove the lid and discard any unopened clams. Taste the cooking juices and adjust the seasoning as necessary. You probably won’t need to add salt, as the clams and bacon should provide sufficient. Add the fish fillets to the pan to warm through for a minute.

Divide the cod, clams and pan juices between warm, shallow bowls. Garnish with thyme and serve, with crusty bread or chips on the side.

4 kippers, about 200g each

50g unsalted butter, softened

1 heaped tsp English mustard

4 large vine tomatoes, halved

sea salt and black pepper

olive oil, to drizzle

flat-leaf parsley

lemon wedges

brown bread, sliced and buttered

It’s time to revive the popularity of kippers–they are quick and easy to cook for breakfast and taste absolutely delicious. They also make a great brunch or lunch, served with brown bread and grilled tomatoes.

Preheat the grill to its highest setting. First cook the tomatoes. Place, cut side up, on a lightly oiled baking tray. Season with salt and pepper and drizzle over a little olive oil. Grill for about 8-10 minutes until the tomatoes are beginning to soften but still holding their shape.

Meanwhile, line two large baking trays with foil and butter lightly. Lay the kippers skin side down on the trays. Mix the remaining butter with the mustard and some black pepper. Spread over the kippers.

When the tomatoes are ready, transfer them to a low oven to keep warm. Place the kippers under the grill for 3-4 minutes until just cooked through; they should feel just firm when lightly pressed. Transfer to warm plates and garnish with parsley and lemon wedges. Serve immediately, with the grilled tomatoes and brown bread.

4 small herrings, about 175-200g each, cleaned and gutted

sea salt and black pepper

8 tsp Dijon or English mustard

7-8 tbsp medium oatmeal

olive oil, to drizzle

2 tbsp olive oil

2 rashers smoked bacon, chopped

1 medium onion, peeled and chopped

150g chestnut mushrooms, trimmed and roughly chopped

2 tbsp medium oatmeal

1 tbsp lemon juice

small bunch of flat-leaf parsley, leaves only, chopped

few lemon thyme sprigs, leaves stripped

lemon wedges

crusty bread

Stuffing herrings with a breadcrumb or oatmeal mixture was originally a way to bulk up the meal and make the fish go further. In any case, it is a delicious way to treat this rich, oily fish. Our mushroom, bacon and oatmeal stuffing has a great flavour and texture; it can also be used to stuff chicken or pork.

Preheat the oven to 200°C/Gas 6. To prepare the stuffing, heat the olive oil in a frying pan over a medium heat. Add the bacon and fry for 3-5 minutes until browned and most of the fat has rendered. Add the onion, mushrooms and some seasoning. Cook, stirring occasionally, for another 4-6 minutes until the onion is soft. Take the pan off the heat and stir in the oatmeal, lemon juice and herbs. Transfer to a bowl, then taste and adjust the seasoning. Leave to cool slightly.

Rub the herrings all over with salt and pepper, seasoning the cavities as well. Brush or rub each side of the fish with mustard, then coat with oatmeal. Place on a lightly oiled baking tray and spoon the mushroom and bacon stuffing into the cavities.

Drizzle the herrings with olive oil and bake for 15-20 minutes, carefully turning each fish halfway through cooking. The herrings are ready when they feel just firm if lightly pressed, and the flesh comes away from the bone easily.

Serve the stuffed herrings immediately, with some lemon wedges and crusty bread on the side.

4 bream fillets, with skin, about 150g each

2 medium fennel bulbs, trimmed (fronds reserved if intact)

2 large oranges

75-100ml dry white wine

2 tsp caster sugar

sea salt and black pepper

few basil sprigs, leaves only