Gordon rose to the salmon recipe challenge, taking on Jon Snow in an F Word cook off
Serves 4
1. For the pesto: place the walnuts, Parmesan, lemon and basil in a food processer, blitz to a coarse texture, whilst the motor is still running pour in the olive oil, season to taste and set aside
2. Heat some olive oil in a frying pan, add the baby vegetables, season and sweat for 2-3 minutes, add the zest of a lemon and continue to cook for another couple of minutes. When they are starting to soften deglaze the pan by adding the white wine, cook out for a minute or so and then add the stock and simmer for another minute. Strain the vegetables and set aside.
3. To cook the fish, heat a non-stick frying pan and add the olive oil. Fry the fish, skin-side down, for approx 3 minutes or until the bottom is crisp, then turn and cook for a further 3 minutes in the oven. Remove and season lightly and rest for a few minutes.
4. To finish the sauce: return the baby veg to the pan, add the crème fraiche and herbs, simmer gently and add the peas and beans. Divide into the serving bowls, and place the salmon on top, spoon some pesto onto the fish and serve immediately.
©Gordon Ramsay 200[8]. All rights reserved
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