Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay Read Free Book Online

hammer or rolling pin and pick out more of the white meat. There will also be some meat in the legs but you might feel they are not worth the trouble.

ROASTED COD WITH
A WALNUT, LEMON
AND PARMESAN CRUST
    SERVES 4
    This dish makes a lovely fuss-free supper dish and is very quick to make. One large fillet makes an impressive centrepiece but you can just as well use four separate fillets of about 180g each. For a change from cod, try haddock, hake or any other meaty white fish.
    1 whole skinless cod fillet, about 700g
    Olive oil, for greasing
    Lemon wedges, to serve
    FOR THE WALNUT, LEMON AND PARMESAN CRUST
    75g butter
    75g walnut pieces
    75g fresh breadcrumbs
    Grated zest of 1 large lemon
    75g freshly grated Parmesan cheese
    Sea salt and freshly ground black pepper
    FOR THE PARSLEY AND CAPER SAUCE
    500ml fish stock
    200ml half-fat crème fraîche
    3 tbsp capers
    Small bunch of flat leaf parsley, chopped
    1 . First make the walnut, lemon and Parmesan crust. Chop the butter into small cubes and put into a food processor. Add the walnuts, breadcrumbs, lemon zest, two-thirds of the Parmesan and some salt and pepper, then whiz everything until the mixture binds together.
    2 . Check the cod for pin bones, removing any you find with a pair of tweezers ( see here , step 6). Lay the fillet on a lightly oiled non-stick roasting tray, skin side down, and season. Spread the crust mixture in an even layer over the top of the fish. Chill for 20 minutes until the crust feels firm.
    3 . Preheat the oven to 200°C/Gas 6. Sprinkle the remaining Parmesan over the top of the crust, then roast the cod for 20–25 minutes until the crust turns golden and crisp and the fish is just cooked.
    4 . Meanwhile, prepare the sauce. Pour the stock into a small saucepan and bring to the boil. Cook over a high heat for about 10 minutes until reduced by two-thirds. Off the heat, whisk the crème fraîche into the reduced stock. Return to a low heat and simmer for 5–10 minutes until you have the consistency of a light pouring cream.
    5 . Add the capers and parsley just before serving and adjust the seasoning to taste. Transfer the cod to a serving platter and pour over the sauce. Serve with lemon wedges on the side.

PAN-FRIED SCALLOPS WITH
CRUNCHY APPLE SALAD
    SERVES 2
    Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. Any longer than 2 minutes on each side and they’ll go tough, so it’s essential you stand over them and remember the order you put them in the pan. The simple salad goes equally well with crab or lobster.
    Olive oil, for frying
    6 large scallops, cleaned
    Juice of ½ lemon
    FOR THE SALAD
    1 sharp apple, e.g. Granny Smith
    2 handfuls of lamb’s lettuce
    Juice and zest of ½ lemon
    Olive oil
    Sea salt and freshly ground black pepper
    1 . First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.
    2 . Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.
    3 . Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.
    4 . When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.
    5 . Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the