%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Mastering Ingredients: Fish & Shellfish
MasterClass: Gordon Ramsay Teaches Cooking - S1 - E10
Learn Gordon's top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.
MasterClass: Gordon Ramsay Teaches Cooking: Season 1 - 20 Episode s
1x1 - Introduction
February 3, 2017
Welcome to Gordon Ramsay's kitchen. Meet the Michelin star chef and learn what he has got planned for his students.
1x2 - Gordon's Journey: Learning from Masters
February 3, 2017
Learn how Gordon became one of the most recognizable chefs in the world. Hear how his passion for cooking brought him from his mother's home to some of the world's greatest kitchens.
1x3 - Method: Kitchen Layout
February 3, 2017
Take a tour of Gordon's own kitchen as he shares the design concepts driving its layout. He'll show you how just a few good pots, pans, utensils and a hot plate are all you need to get cooking.
1x4 - Mastering Ingredients: Vegetables & Herbs
February 3, 2017
Do ugly vegetables taste better? Which are the most versatile herbs? Gordon shows you how to select great produce to create phenomenal dishes.
1x5 - Make: Poached Egg & Mushrooms on Toast
February 3, 2017
Learn how to make perfect poached eggs every time as Gordon shows you how to master one of his go-to breakfast dishes.
1x6 - Method: Knife Skills
February 3, 2017
Knife skills: The basics are so important. Gordon shows you how to properly sharpen and hold these critical tools, and the best ways to practice and improve your knife skills.
1x7 - Make: Elevated Scrambled Eggs
February 3, 2017
Even in a restaurant kitchen, cooking eggs is one of the most difficult tasks. Learn how to make the perfect scrambled eggs and elevate them by adding sea urchin and white truffle. English
1x8 - Method: Breaking Down a Whole Chicken
February 3, 2017
Butchery 101. Learn how to get every ounce of goodness from a chicken by breaking it down into parts.
1x9 - Make: Chicken Suprême with Root Vegetables
February 3, 2017
Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won't want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.
1x10 - Mastering Ingredients: Fish & Shellfish
February 3, 2017
Learn Gordon's top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.
1x11 - Gordon's Journey: Becoming a Master
February 3, 2017
Gordon details his path for mastering his craft, from opening his first restaurant, to gaining his third Michelin star, and to building a culinary empire.
1x12 - Method: Breaking Down a Whole Fish
February 3, 2017
Do you find the thought of tackling a whole fish intimidating? Gordon gives you a step-by-step tutorial on how to fillet a whole salmon.
1x13 - Make: Salmon with Shellfish Minestrone
February 3, 2017
Gain essential tips and tricks for cooking skin-on fish fillets. Gordon shows you how to perfectly cook salmon and create a delicious, light supper with an elegant shellfish and vegetable minestrone.
1x14 - Method: Making Pasta Dough
February 3, 2017
While studying in Italy, Gordon learned the process of creating handmade fresh pasta for incredibly Italian dishes. Now, he's sharing what he's learned with you.
1x15 - Method: Rolling Pasta Dough
February 3, 2017
Gordon shows you how to roll out delicate, paper thin pasta that's perfect for ravioli, tortellini, fettuccine, and a variety of other noodles.
1x16 - Make: Lobster Ravioli
February 3, 2017
Since its opening, only one dish has remained on the menu at three Michelin star Restaurant Gordon Ramsay: lobster ravioli. Now, Gordon shares the recipe for its signature filling and shows you how to shape and fill your ravioli to perfection.
1x17 - Mastering Ingredients: Beef, Lamb & Pork
February 3, 2017
Gordon didn't always have the luxury of cooking with expensive ingredients. Here he shows you how to get the most from a variety of cuts of beef, lamb and pork.
1x18 - Make: Beef Wellington
February 3, 2017
He's served over a million of this classic dish all around the globe! Now, Gordon demystifies his iconic Beef Wellington for you to share this showstopper with friends and family.
1x19 - Advice for Life
February 3, 2017
The path hasn't always been easy for Gordon. Listen to his universal advice for how to succeed.
1x20 - Closing
February 3, 2017
Wrap up your MasterClass with a few final words of encouragement from Gordon.