Gordon Ramsay takes salmon fillets and produces a vibrant dish full of flavour and fragrance
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Which salmon to choose
For even cooking, choose middle-cut salmon fillets and fish that is as fresh as possible. Gordon likes to use quality Scottish salmon fed on as natural a diet as possible. He gets this from Loch Duart (available mail order from lochfyne.com). The fish live in loch waters and are allowed plenty of room for swimming, which gives a nice, firm flesh that tastes as good as true wild salmon.
Prevent the basil from bruising
Stack the leaves on top of each other, then cut them into long fine shreds, making sure you use a razor-sharp knife.
How to get a light velvety sauce
Gordon keeps sauces light by not using flour as a thickener, but by boiling down wines, stocks and cream in stages until each are reduced to give the sauce its body. Using half double and half single cream also gives a lighter sauce.
Keeping fish moist
Gordon cooked the salmon on a protective bed of leaves, and undercook rather than overcook. The secret is to steam the salmon for 3 minutes, then take it off the heat and leave in the covered steamer to continue cooking gently in the fragrant steam. Test if it’s done by pressing the salmon with your finger – it should feel soft like a cushion for 'pink' (slightly undercooked) and firm if you prefer it fully cooked.