Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrones And Clams Recipe

If you’ve watched Master chef, you might’ve seen Gordon Ramsay making sea bass with minestrone and clams. This recipe is a delicious fusion of vegetable minestrone, clams, and sea bass. This trio is a perfect celebration meal. The way it’s presented, you’ll be impressed before you even taste it. So, brighten up your dinner table with Gordon Ramsay’s potato-crusted sea bass with minestrone and clams. 

Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrones And Clams has a crispy potato crust seasoned with salt and fennel pollen. You can garnish it with fennel fronds and mustard cress. Be careful with the sea bass while placing it on the pan. Make sure you don’t move the pan until the potatoes are golden brown. Do not season the clams the moment you add them to the pan. Also, don’t boil the minestrone rapidly. This can destroy its color. 

So, now you know all the things you need to be careful of while making the dish. Let’s begin with the recipe now. Read the lists below for the equipment and the ingredients needed. Try this recipe and enjoy your meal. But first, check out some other Gordon Ramsay recipes.

Other Gordon Ramsay Recipes That You Can Try

• Gordon Ramsay Bacon Jam Toast
• Gordon Ramsay Cheese Cake In A Jar 
• Gordon Ramsay New York Cheesecake
• Gordon Ramsay Sea Bass With Sorrel Sauce
• Gordon Ramsay Beetroot Cured Salmon
• Gordon Ramsay Vegetarian Lasagna
• Gordon Ramsay Bangers And Mash
• Gordon Ramsay Carbonara
• Gordon Ramsay Half Hour Chili
• Gordon Ramsay Potatoes Boulangere

What Equipment Will You Need For Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams?

Check out the equipment list below to make Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrones And Clams.

• Blender- You’ll need a blender for the white bean puree. 
• Saucepan – Consider having four saucepans if you want to make this dish quickly.
• Spatula – You’ll need a spatula to stir the minestrone, flip and sear the sea bass, cook the clams, and prepare the pure mixture. 
• Bowls – Use bowls to keep ingredients like clams, chopped shallots, celery, etc., before adding them to the saucepan. You’ll also need a medium-sized bowl to collect the chicken stock from the pan once you strain the clams from it. 
• Knife – Use a sharp knife to cut and chop the vegetables and other ingredients of the recipe. 
• Chopping Tray – Use a chopping tray for a sturdy surface and to prevent injury while chopping. 
• Mandolin – Use a mandolin to slice the potatoes into thin, smooth slices. 
• Squeezer – Use a squeezer to squeeze the garlic pieces in the pan containing white bean puree. 
• Sieve –  Strain the clams with a sieve. 
• Spoon – A spoon to add finishing to the platter and to check the consistency of the white bean puree, and also to separate the bay leaves from the minestrone. 
• Plate – You’ll need a plate to serve the Gordon Ramsay’s sea bass with minestrone and clams. 

How Much Time Do You Need To Make Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams?

Preparation Time	Cooking Time	Total Time
15 Minutes	50 Minutes	1 Hour 5 Minutes

What Ingredients Will You Need For Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams?

Now, here’s the list of ingredients you need to make Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrones And Clams. Gather all of these, and let’s get started with the recipe procedure.

For Potato-Crusted Sea Bass

• Sea bass- Use Murray Cod, scaled and gutted, for this recipe. It’s delicious and cooks quicker. 
• Potatoes- You can use two Dutch cream potatoes for this recipe. They have thin skin and a rich buttery flavor.
• Garlic Cloves – Use two garlic cloves with their skins to add a mild spiciness to the fish. 
• Butter – You’ll need about 7 ounces of unsalted butter to add flavor and make the fish juicy. 
• Olive Oil – Olive oil is the basic ingredient used to grease the pan and cook the ingredients while maintaining the moisture in the sea bass. 
• Thyme Sprigs- Thyme will add aromatic seasoning to the fish. 
• Salt- Add salt to enhance the taste. 

For White bean Puree

• Macadamias – Macadamias are the main ingredient in the puree. It’s a delicious white bean rich in vitamins and fiber. 
• Olive Oil – Use extra-virgin olive oil for the puree. It cooks all the ingredients in pure water, maintaining their natural flavors. 
• Sherry Vinegar- Prefer using 50-year-old sherry vinegar over any other.
• Vegetable Stock – Vegetable stock lends a body to the puree. It thickens the puree and adds flavor.
• Salt Flakes – Use salt flakes to enhance the flavor of the puree.

For Spring Vegetable Minestrone

•  Garlic – Adding three cloves of garlic will enhance the rich flavor of the vegetable minestrone.
• Pancetta – Add about half a cup of diced pancetta to the minestrone. It adds a unique flavor to the minestrone. 
• Zucchini and Peas- It’s a vegetable minestrone, so it’s incomplete without zucchini and peas. Add just one diced zucchini and a handful of peas to it. 
• Capsicum – Use small red capsicum for sweet and subtle fruity flavor in the minestrone. 
• Fennel – Fennel adds a delicate and mild anise flavor to the minestrone. 
• Shallots- This minestrone is incomplete without shallots. Use purple shallots or white shallots for this recipe. 
• Thyme – Use at least six thyme sprigs for better seasoning flavors in the minestrone. 
• Bay leaves – Use a bunch of bay leaves (at least four) to add more earthy and aromatic flavor. 
• Butter – Use butter to add flavor and a nice texture to the minestrone. Prefer unsalted butter over salted butter for better taste. 
• Lemon – Add lemon zest to give the minestrone a spark of citrusy flavor. 
• Olive Oil – Use extra virgin olive oil to cook the minestrone. 
• Salt – Add salt to season the minestrone. 

For Clam Jus

• Clams – Use at least 28 ounces of clams for this recipe.
• Shallot- Use just one shallot to flavor the clams. 
• Garlic Cloves – Smash three garlic cloves and add them to the clamps to give them a basic seasoning flavor. 
• Thyme Sprigs – Add at least three thyme sprigs to give an aromatic lift to the clams. 
• Chardonnay – You gotta flambe the clams. So, make sure you have a Chardonnay with you. 
• Chicken Stock – Adding chicken stock will give the clams an intense flavor. 
• Pinch of Fennel Pollen- You’ll need just a pinch of fennel pollen to season the sea bass when it’s ready to serve. 

Steps To Make Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams

1. Start off with white bean puree

Set a saucepan over medium heat and drizzle some olive oil into it. Add chopped shallots and squeeze garlic into the pan. Now, stir in white beans, vinegar, and vegetable stock. Bring this mixture to a boil and let it simmer for about 5 to 10 minutes. Set the flame off and keep the pan aside to cool for few minutes. Blend the mixture to form a smooth white bean puree. 

2. Prep the minestrone

Dice pancetta, celery, pepper, zucchini, peas and fennel. Toss them into a hot pan containing olive oil. Now add bay leaves and let this mixture simmer for few minutes. Cook them for 8 to 10 minutes, remove the bay leaves, and zest a lemon over them. Remove the pan from the heat. 

3. Cook the clams

Add clams to another hot pan containing extra virgin olive oil. Don’t season the clams and add shallots, thyme, and garlic cloves to the pan. After about 30 seconds, flame the clams by pouring the chardonnay in the pan. Now, add the chicken stock and replace the lid. When the clams start to open, strain them using a sieve. 

4. Finish off with potato-crusted sea bass

Slice the potatoes into thin slices using a mandolin. Place these slices on the sea bass fillet making a scale formation (the potato slices overlap halfway up). Use a spatula to lift the fish and transfer it to your hand gently.

Now, lift the pan and place the fish in it, pressing it against the inside of the pan. Place the pan back on the hob over medium heat (make sure the potatoes are touching the pan and not the skin of the fish). Lightly season the fish and don’t shake the pan. 

Now drizzle some olive oil over the fish. Add a knob of butter, thyme sprigs, and two cloves of garlic. Flip the fish using a spatula when the potatoes are brown and are combined with the crust of the sea bass.  

5. Serve

Spoon some white bean puree in the middle of the plate. Add minestrone to the plate. Now, place clams on top of minestrone. Place the potato-crusted sea bass on top of the white bean sauce. Season it with a pinch of fennel pollen and serve. 

Nutritional Information

Calories	5894 kcal
Carbohydrates	203 g
Protein	236 g
Fat	471 g
Saturated Fat	162 g
Polyunsaturated Fat	31 g
Monounsaturated Fat	250 g
Trans Fat	7 g
Cholesterol	1410 mg
Sodium	7529 mg
Potassium	7187 mg
Fiber	53 g
Sugar	53 g
Vitamin A	14561 IU
Vitamin C	476 mg
Calcium	733 mg
Iron	31 mg

How Will Gordon Ramsay’s Potato-Crusted Sea Bass With Minestrone And Clams Look and Taste?

So, you’ve made the most delicious Gordon Ramsay’s Potato-Crusted Sea Bass with Minestrone and Clams. Everything about this dish is scrumptious and satisfying. It looks amazing with crispy potato scales on the crust of sea bass and minestrone all around. The clams make it more presentable and are filled with delicate flavors. Try a bite of this sea bass basted with minestrone and you’ll never go back to any other sea bass recipe. 

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