Salt-Crusted Sea Bream with Braised Leeks and Hazelnuts | Gordon Ramsay

[@AstOnokGaming]

"and just crush your nuts. Don't over pound them." - Gordon Ramsay

[@mononoaware5912]

Found it

[@121CodaDelrayBeach]

What I love about Gordon's videos is his level of excitement and passion, it's contagious. He also doesn't goose-step with the ingredients. He weaves in little cooking tidbits too. He uses great ingredients, here, leeks and fennel; he loves thyme, which is easy to grow at home. Really well done. Thank you, Gordon.

[@thegirlbehindthelense21]

"AND THEN CRUSH YOUR NUTS, DON'T OVER POUND THEM" HAHAHAHAHA

[@DarthSinistris]

+Nicole Albelda I didn't get it.

[@MatsLindgrenMusic]

3:15 Instructions unclear, wound up in hospital with crushed nuts. Please advise.

[@matthewquitoxito910]

I was waiting for someone to say this lol

[@tremendoustraining8062]

you must have over-pounded them

[@mitchellchewy]

Did you forget to season with salt pepper and olive oil?

[@nonameperson6526]

Mats Lindgren i get it

[@RieRose]

Mats Lindgren did you over pound them?

[@susanbekker6567]

Just tried this recipe - it is absolutely amazing and a real dinner party conversation piece. We did it with a 1.5kg Salmon (45 mins in oven with 3 bags of chunky sea salt) & served it with the leeks. It would serve 5 people comfortably. I was worried that the salt wouldn't make a hard crust, but it did brilliantly. Only thing I would leave out is salting the fish before covering it in salt as it was quite salty enough without. I forgot to follow G's recipe thankfully. Highly recommended though served with a chilled white wine. Yum!

[@RayRayJr.]

I like how Chef Ramsay talks real calm when prepping and making the food. Reminds me of someone reading a bedtime story.

[@andreprawardana6362]

He's nice to kids, amateur chefs or housewifes.

[@cloroxbleach25]

I would add a little more salt

[@beautyswithin6248]

Aka I want to kill myself

[@itsariririririane8936]

I would add Clorox Bleach

[@Benjamin-yf6kf]

Theres no way im gonna make any of what you do in your videos.I just watch them because they look so good!!!! These cooking videos has turned into more than just a tutorial video for me, its actually become a show, an entertainment for me! Thank you Gordon Ramsay! Bread Street!!!

[@MichaelaDWilleman]

I'm similar. Although it's partly cuz I can't find an alternative to mushrooms when the recipes need mushrooms. I'm allergic. And then others I am just scared of failing or too lazy to convert celsius to Fahrenheit. :P

[@DenizBatu]

Michaela Perry man up and shovel them shrooms down dude

[@GUAVcis06]

The romans would have killed for that amount of salt.

[@gabrielsalgado1515]

GUAVcis06 they killed anyway

[@Gothicwill]

Gabriel Salgado LOOOL

[@HilmyA.S.]

GUAVcis06 lmaaao

[@metrospectioned]

GUAVcis06 the Greeks invented salt

[@drunkenwhaler9507]

Sup Martian You realize salts are natural compounds right?

[@MT-xu7dh]

3:16 I followed these instructions and now I can't have kids.

[@BattleFailedMoments]

lmfao xD

[@thejanusix593]

this is what lol player eats everyday

[@Bejitabro]

Nuts?

[@ryankan9636]

Salt

[@thejanusix593]

yup salt.....

[@chrono1logic504]

Lmao

[@Bboytk23]

i

[@linpham264]

When you have a paper cut on your hand.

[@atonxment2868]

Lmao I feel you, I just did this dish with a cut on my right middle finger

[@jackgissel7262]

Step one: dont have any small cuts on your hand.

[@dannydizzle21]

this dude must spend thousands of dollars a year on salt, pepper, olive oil, and butter. lolol

[@elielrios5646]

He's got the money lol

[@elielrios5646]

***** I think he is only a millionaire 😒 Still has money though

[@elielrios5646]

+TREV Boarding Oh, I haven't seen season 6 yet. Thanks though

[@austinmichaud1098]

Dachie! Dachie!

[@jeplinders2434]

pandulce vv. V

[@duffharris3172]

Tried this tonight with Porgie instead of sea bream. Turned out great!

[@netweed09]

is the fish like the sea bream?

[@prakashlikhitkar]

Is that Egon schiele in your profile picture??? One of my favorite artists!!!

[@rpavich]

this guy is not only a genius in the kitchen but he's very entertaining as well.

[@isaacdavidfigueroa9489]

chef Gordon wonderful person , the authentic style to show the human and natural, demonstrating the improvement of their love of cooking a greeting of a Colombian

[@ChaddMellow]

Subtle innuendos. I love it.

[@andrewfaulkner4424]

I remain a loving fan of both Gordon Ramsey and Marco pierre white. Each a wounderful expression of their own artistic genius. Both pioneers in the culinary world with established deserving legacies.They have my utmost respect.

[@10cookman]

this is very typical in Portugal, but we don't gutted our fish, and normally we do with seabass. There are other variations, last year in Figueira da Foz nearby my city i tasted seabass in salt crust but in the salt they put olive paste.... amazing

[@DarkAngelEU]

Is there a name for this in Portuguese?

[@mathias3788]

A tip for the people complaning about the cost of salt. Dont use seasalt for this. Use the cheapest salt you can find. I use DISHWASHER salt its DIRT cheap (make sure you look at the contents im not sure if some of them have added other things than salt, but most of them should be 100% regular NaCl salt!) a 5lbs bag costs like 1-2$ which is enough for this recipe.

[@JacobTheLoofah]

I really love how he often describes things as chef-y, it makes him feel much more down to earth

[@rEcKLesSzzz]

3:12 what's that stone grinder called? specifically the one he has, i couldnt understand him in the video but i think he called it pesto mortum?

[@SpookieGh0st]

its a mortar and pestle

[@salimaximus]

the best and simplest way of cooking fish with salt! Thanks again Gordon

[@adamtheriault2481]

We all know that Gordom Ramsay's most calm and arguably best videos are his cooking tutorials. However, there is still one more mystery left to uncover within. At the end of each video, it shows him putting the deliciously cooked meal on the table, bursting with delicious flavor, whether it be succulent meat or tender fish. Also on the table he pours some water, leaving the jug on the table, as well as a bottle of what we can only assume is some kind of lemony citrus drink. We don't know where it comes from or even what it is. Mr. Ramsay, please enighten us. What is that drink? How can I make it to accompany my lamb breasts or salt-crusted fish in true Gordon Ramsay fashion? Please Gordon. We beg you

[@damnfreakingsien]

Salt baked sea bass is one of my favourites when I was in Thailand. Super juicy!

[@NyaCrea]

Tried it many times I absolutely love it !!!!

[@caitlinoosthuizen3106]

Made this with red sea bream we caught on the South Coast of South Africa... was perfect and a whole lot easier than I expected! Thanks!

[@ohgunz02]

use it to make more salt crushed fish / chicken, thats why i saw those restaurant do in asia, this dish is super yummy!

[@traceylafontaine8893]

Sa l'air très bon, c'est la première fois que je vois la Dorade préparé en croûte de sel. Merci pour le tutorial 😊👌

[@Sinobe1]

I can watch him all day.

[@richie6799]

Hey this is a suggestion u should do when ur makin these vids, u should put the ingredients in the description as it would be a billion times more helpful thx XD

[@trybeeMUSIC]

*this man does shit i couldnt even imagine even if i tried being as creative as i possible could.hes beyond talented! thats a god given gift!*

[@squadron7889]

Am I the only one who laughed at “Just crush your nuts”?

[@tf2b4gels]

would love him make fish and chips. its a classic British recipe too

[@tomf3150]

Sea bream à la croûte au sel, awesome. Or you can sew the fish (filed with herbs/lemon/and tomato slices) close and cook it clay.

[@sonalsaha8939]

I am amused at how he made the fish look so easy to cook? 😲😲 Definitely gonna give it a try.

[@jumpingthesmark2903]

"Make sure you leave the skin on, that stops the flesh from getting salty" *puts salt on flesh*

[@Shrbrt]

4:00 lol he starts speaking more softer like he's in love

[@jordanhersh3357]

I love to watch master chef so I am a huge fan of your cooking.

[@FredericPitteloud]

We just gave a try to this recipe and the result was simply excellent ! Thanks Gordon ! Cheers from Lausanne

[@IlDeimos]

"You need 2 Kilo's of Snow for this". lol. Anyways, Gordon makes the best food, he is awesome!! Thanks for the video.

[@Waynev111]

That looks delicious! I'm glad you decided to do more videos! Thank you!

[@princessyona4256]

He's making this fancy shit and I'm making fucking instant noodles

[@looinrims]

Princess Yona still making spongebob macaroni over here

[@niconiconii4561]

Simple yet full of flavors. I love this recipe. Will try it sometime!

[@alexanderchua5844]

That SALT SO FUCKING WET YOU CAN SKI ON IT

[@lustfulmusic270]

salty.

[@barneyisbaked9498]

"Roasted hazelnuts. Very brittle, very firm." Wat/10

[@helenanilsson5666]

The opposite would be something that is chewy and soft. So roasted hazelnuts is opposite gum.

[@freakklomp]

if they are whole then they are firm but once they get cracked they become brittle .

[@biohazardmonkey12]

3:16 - "Crush your nuts.... Don't over pound them" I see what you did there!

[@MiraStrauss140]

Just done a fish in salt crust. Amazing. Thx for the recipe

[@DCLocal84]

This is my favorite way to prepare fish. So juicy, and so flavorful.

[@gustave2947]

please answer if u can : what can u use instead of wine to boil up the leeks ? can it be stalk ?

[@freakklomp]

you can , but it will change the flavor .

[@JD-pu4mq]

Gust Ave use vinegar, water and sugar

[@BeastCoast357]

finally some decent camera work!

[@netweed09]

zoom out more,, i wanna see those planets -,-

[@jeffmoestaygyi.1248]

another way is wrapping the fish in curly dock leaves, totally covered and putting spices inside, next totally cover the leaves on the outside with Mud which won't effect the fish. then set it down outside and start a large fire on top of it, when the coals are gone pull it out and the skin will peek with the leaves, done this a few times, it is totally amazing and tasty.

[@chuckthelumberjack]

Straight out of the Jungle

[@jordanl5435]

"it looks like snow" well fuck me I live in australia. closest thing ive seen to snow is hail

[@skoden9770]

Thanks to you I always use my three fingers when handing veggies thank you Gordon

[@jiminnoodlesoupwithasugaon1915]

I am here to live vicariously through Gordon's cooking. Sea bream is too expensive in Seoul...

[@ImBackToTheRemedy]

my new favorite channel for sure!

[@banditcountry3232]

It's half 4 in the morning that made me so hungry so I put popcorn in the microwave

[@BridgetIsFun]

I love these videos!! Keep teaching us Gordon!

[@ShawnGoodisonProductions]

Gordon Ramsay sure knows how to make anyone hungry!

[@tesscrelli783]

Someone told me how to do this, but with shrimp instead. I could never do it correctly, so this video taught me a lot.

[@larisadoncibarnutu9601]

I love your recipe Gordon!! I love everything you do!! You inspire me🤗👏👏

[@damiann69]

Gordon, you are my master, my god of cooking. Love your recipes.

[@nevecenere]

I think I love this man. He's the top

[@MrDuckford-oO]

Ingredients for Braised Leeks and Hazelnuts (From Official Site) - Olive oil, for frying - 4 leeks, white parts only, cut into pieces 4-5cm long - 2-3 garlic cloves, bashed - 3 thyme sprigs - Knob of butter - 150ml white wine - 50g blanched hazelnuts, toasted and roughly crushed or chopped - 2 tbsp chopped parsley - Sea salt and freshly ground black pepper

[@timothyjoseph3867]

Never turn down a lunch with Gordon Ramsay...

[@beeble2003]

You need a big cut. Gives the salt a beautiful ruby-red colour. Perfect for Christmas. Make some black pudding, too. Have it as a starter with some really nice pan-fried scallops. Done!

[@eustas-bq7gj]

Hi Mr.Gordon I'm your huge fan and i have a question about this salt-crusted SeaBream, can you reuse the salt after?

[@kwanshawn]

Next time your blanching vegetables or salting water for pasta, use it!

[@DeathbyHARDSTYLE]

Love all of your videos! So easy and so delicious

[@MrGuy822]

this makes me smile

[@samsta06]

what brand is the blue pan he uses for the leeks? been looking for something like this everywhere!

[@Hondo189]

The pan he is using is likely enamel cast iron. The most recognizable name for that kind of cookware is Le Creuset, but it is pretty expensive so if you want to be frugal you could do some research as you should have several options that are good quality and affordable.

[@samsta06]

Kent Irvin Thanks so much for letting me know! I have figured it out since (and the huge price tag) and hoping to get one when less broke =p

[@BigCatLaflare11]

Made the salt crusted fish tonight and Gordon was right, a lot easier to make then you would think

[@geojune7444]

I would like to add fresh herbs inside the fish. Eat with Rice for me is perfect😋

[@tannerrienbolt5248]

Me and my friends tend to just go the beer and wings route but to each his own

[@nickellis1812]

I've tried this, and I did like it, the only issue with it, is in the book it says this recipie is for 2-4 people, I could have had both fish for just myself.. coming back for more? Ye if there is any

[@IbrahimKhanOfficial]

Did he just say crush you ***s? 😂😂😂

[@PLANDerLinde99]

*Goes to Gordon's chip shop* I'll have salt and vinegar. Gordon: Would you like a fish with that?

[@Lifeofmuf]

Yummy...try making thai chili sauce to go with the fish. It will be lovely!

[@destree5315]

1:27 its like the scene in black panther where he is covered with snow

[@byvxz6817]

Gordon- "And just crush your nuts" Me- Wtf lol. Gordon-"Don't over pound them" Me-" Okay, that's enough internet for the rest of the year."

[@hf1385]

can you use the salt crust on other meat like beef, chicken or lamb?

[@josephzhang1797]

if anyone or even Gordon could answer this question, that would be great: can we actually recycle using these salt after baked in the oven. I think it would be just great if we could recycle using these salt and i believe it's sort of like the proven dough when in ancient China, the bakery always put the used proven dough mix with the new dough and left a small piece proven dough everytime. And this sort of recycle the old dough actually becomes a secrete ingredient for that baker.

[@bekk8384]

You might, but I think the salt might have kind of a fishy taste from being with it in the oven.

[@Dajani2]

how much butter do u add to the leeks the first time and how much the second time?

[@danariola9169]

Sea Bream looks divine

[@princesssandyxo]

How do you clean the leeks? If you just cut them that way, aren't they super sandy?

[@GarganoGambino]

I was not expecting that end result with the fish! .....bellissimo! 😗👌🏻💯👍🏻

[@TheOnlyMPG]

what is that stone bowl he uses to crush things in i'm thinking of getting my own

[@Scavarie]

TheOnlyMPG it's called mortar and pestle

[@DjDafader]

if it retains moisture like gordon said it will probably have some of the juices of the fish and the oranges in it.

[@Lerxst2113]

This looks yummy going to try the leeks for shure!

[@kevinness4437]

my kidneys tingled while watching this

[@ilijakavedzic517]

Does this work with fish from the river? Like carp or grasscarp?

[@Tokiohotel4lif]

Hey Mr Ramsey, this dish looks excellent but I have a hazelnut allergy. Are there any nuts that would be a good substitute?

[@KiSsMyaSsAsS3n]

just eat the hazel nut it builds character

[@nazp8799]

+john van ryken I genuinely laughed out loud at that

[@russaugust1647]

Since the fish is whole, does he debone the fish before of after it cooks?

[@Azuralet]

Russ august After.

[@russaugust1647]

Thank you

[@TheLordHighNoob]

To think that a few hundred years ago with the price of salt, this would be a meal most kings couldn't afford.

[@catsndogs98]

Do we keep the salt or no...?

[@catsndogs98]

Looks like your keeping your salt.

[@TheMissthebus]

+catsndogs98 looks like *you're* keeping *your* stupidity.

[@Zarrakon]

+catsndogs98 rekt

[@barristanselmy2758]

+catsndogs98 Of course you keep the salt, You can use it over and over again.

[@KaennC]

+TheMissthebus holy shit you got rekt

[@crayon0730]

its for special occasions. when you have something to celebrate. ive maybe seen it once at a japanese restaurant even in japan so thats probably why but you gotta go to restaurants in japan that are authentic japanese cuisine; which usually cost a bit more than a decent amount but nonetheless very good though

[@agustinc6102]

Are you kidding? Los Angeles, San Francisco, Napa Valley are all chock-full of amazing restaurants. Try looking at food blogs (my fave is A Life Worth Eating), Yelp and the Zagat Survey and Michelin Guide.

[@QuantariousBitsoniTalvanen]

what kind of butter does he use? I've never seen it round like that

[@JacobTheLoofah]

I really love how he often describes things as chef-y, it makes him feel much more down to earth

[@MusicchannelFX]

"Today we make Cornflakes for breakfast. First put olive oil, butter and salt in a pan"