Jacques Pépin Turns an Ugly Fish into a Tasty Meal | KQED
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- Опубликовано: 7 мар 2023
- This week's episode of Today's Gourmet with Jacques Pépin features two tasty seafood recipes beginning with steamed mussels marinated in fruity white wine, garlic, shallot. and fennel. Be sure not to overcook the fennel so there's a little crunch to it. For the main course, Jacques takes an ugly fish and makes a beautiful meal. Try this monkfish stuffed with cauliflower, mushroom, and broccoli rabe, served with a red sauce made with wine (yes, more wine), fish juice, tomato, and tarragon. Jacques rounds out the meal with a side dish of steamed cauliflower with chives and a cranberry souffle for dessert.
In This Episode:
00:00: How to tell if a mussel is good or bad
01:10 Moules marinière mussels recipe
3:00 How to serve mussels
4:45 Stuffed monkfish recipe
5:20 How to skin and filet monkfish
7:56 Vegetable stuffing recipe
9:48 How to stuff fish
11:52 Red sauce recipe
15:20 Cranberry souffle with red wine sauce recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 318, 1994. Seafood
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. 
Хобби
The red sauce Chef Pépin made looked very white after he deglazed it with the white wine. Was that just from the fish pieces left in the skillet or did he add cream to it?
He didn't add cream. I think it just needed to be mixed as the final product was red.
@@kqed ty for replying.
Jacques,hello,now,I know what to do with monk fish,as it’s so thick,,,,,,,,, thanks,,!🇫🇷🇫🇷🇺🇸🇺🇸
@@flybyairplane3528 We would never have thought of tying up the fish this way. It's so good.
@@kqed I thought of a souffle with just cherry jam (preserve), makes it very practical, also understood here to add things to a whipped egg whites, which simply makes it a souffle
I love how when he accidentally put a hole in the fish he’s able to butterfly it backwards to cover the hole. Great technique.
That's his experience kicked in.
The recipes are good, but for me, the best thing about these videos is just how lovely he is. He just seems like such a nice man
The helpful and wholesome vibes are such a treat. He's so genuine.
@@kqed he's just so... génial. An absolute gent.
I second that sentiment. He IS a lovely man. I could watch him and listen to his soothing voice even if he was preparing mud pies. In his eighties now he remains attractive and still so charming. 😋 ❤ 💋
@@georgehelliar Agreed
Agreed.
I love these episodes and that KQED makes them available from the void of time gone past. I have made several delicious dishes from this show!
Glad you're enjoying them!
master of chef Jacques Pepin 👍👍👍🇺🇲 classic
Oh gosh. Chef Pepin. I cannot keep up with all you have to teach. Astonishing knowledge. Merci.
Monkfish used to be thrown away by the fishermen when they caught it , now we know it's one of the best tasting fish out there , very close to lobster, firm white flesh with lots of taste, and easy to cook .
Are you kidding me? That's a terrible waste. Monkfish is delicious.
Another great meal from Chef Pepin! He is such a great teacher and great sense of humor.
No yelling, no shocking, no bragging and showing off. Just professional, elegant and charming Man doing amazing work.
How far did we go from that in modern media? We need more content like this.
I absolutely agree. @thenewyankeeworkshop has been posting WGBH's The New Yankee Workshop episodes on their official RUclips Page and it's so great because its wonderful quality educational television content. I have built many New Yankee projects and made several of Jacques' dishes for my family and friends.
I love to rewatch these because I always learn new tricks that make all the difference. Key is listening carefully. Love the Mark Twain quote. Jacques Pépin got a Masters in literature at Columbia University.
Right? He packs so much into every episode.
Don't be mislead with that jaws of the monkfish, this episode is jam packed with techniques and tricks from Jack Pepin. Full of useful touches. Not every episode is like this. Watch Keith Floyd (if you haven't yet) from the other side and you have yourself a perfectly balanced 90's cooking TV. Cheers.
There used to be a restaurant near to where I lived, that had Monk Fish on the menu. It has been called the "Poor Man's Lobster" because the taste of it is very similar to Lobster. I used to go to that restaurant to eat simply for the Monk Fish. The original owners of the restaurant retired and sold it, and I haven't been back there to eat since I learned Monk Fish wasn't offered anymore.
If I was wealthy, I would buy a restaurant that sold only fish. Large Mouth and Small Mouth Bass, Walleye, Perch, Catfish, Rainbow Trout, Lake Trout, Salmon, Cod, Grouper, and of course Monk Fish at the top of the menu!! You have to be careful when buying bottom dwelling fish like Sole and Monk. They tend to have flat worms in them, and are difficult to see until after they are cooked. They are often difficult to see after they are cooked too, unless you are looking for them! I would not sell any crabs or lobster. I would leave that up to Red Lobster Restaurants. Only Fish, and an abundance of side dishes!
"You wait for the soufflé, the soufflé doesn't wait for you." 😊
such a skilled showman.
ooooooh nice! I love monkfish! I am ready to see what he does w/it
Oh la la!!! A beautiful healthy meal that looks doable!
he even showed what the maitre d' would do. what a legend!
If Pepin were a military general, he would rule the world!!
"On today's episode, Jacques plays 'Subnautica' for real."
This guy hasn't ceased to amaze me in... Ever. (and I'm pretty old)
I can't get enough
Chef Jacques is like a master painteer-only with FOOD... stellar....Kim
This looked really good.
That copper bowl is always hilarious to see in these old episodes, yummy copper particles in your whipped cream.
The production team probably ate very well when they filmed these shows.
great
I remember the Thanksgiving episode of Malcolm In The Middle where Reese cooked a turkey inside a monk fish.
If Mr Asbestos Hands says it's hot, you'd better believe him!
❤️❤️❤️❤️
4 Star heart for my truly favorite Chef ❗
Thank you
Chef Pepin/Happy Cooking 🥂🍽️🍷
In the thumbnail, Jacques almost got eaten by a giant fish!
What a lovely man.
Mans roasting the fish not only in the oven
Wish I had some cranberries right now.
that man could move. he was stressed with these early series
Meatless Friday. I Win. ©️ 😎👍
South Africa Chardonnay, ma se kind
I've been looking for his "Billy B" mussel dish forever (it was named after a friend of his). I think it was on KQED in the 90's, can you post it if you have it?
We'll check around and see if we can find what show it was on.
@meltz
BILLI BI (Cream of Mussel Soup)
About 6 servings
by Craig Claiborne*
The New York Times International Cookbook (1971)
Strain the cooking liquid from the Moules Marnière (see below) into a saucepan and cook until reduced by half. When reduced, measure the liquid. For each quart of cooking liquid add one cup of heavy cream and bring to a boil. Meanwhile, beat five egg yolks and stir in a little of the hot soup. Return this mixture to the soup, stirring constantly without boiling. Bring just to a boil, but do not boil or the soup will curdle. Add a teaspoon of lemon juice and salt and pepper to taste.
MOULES MARNIÈRE
8-12 servings
8 tbsp butter
1-1/2 c diced shallots
1/2 c diced white onion
1/2 c chopped parsley
8 qt mussels, scrubbed & debearded
3 c dry white wine
1 tsp salt
2 tsp ground black pepper
1. In a large, heavy kettle, melt the butter and add the shallots, onion, and parsley. Cook stirring, without browning, until the onions are wilted and cooked.
2. Add the mussels, wine salt, and pepper. Cover closely and cook, shaking the kettle and stirring occasionally, about fifteen minutes.
3. The mussels and their broth are now ready to be eaten. The mussels may be served hot, sprinkled with parsley, with the broth. Or the broth may be strained and reserved for the cream of mussel soup, BILLI BI. The mussels may be served at room temperature with a vinaigrette sauce.
*So this guy was Jacques' close friend (you probably already know) and Jacques is listed in the acknowledgements for the book. Also the recipe for 'Onion Soup, Lyonnaise Style' in this book is almost exact to the one in Jacques book 'ESSENTIAL PEPIN' so its possible this Billi Bi recipe is close as well.
@@mrpiccolo23 Wow! Sherlock Holmes of internet sleuthing! Is this the recipe you were looking for @meltz911 ?
@@kqed Internet? I used a book! 😛
@@mrpiccolo23 Thank you so much!! I've been looking for this recipe for decades
I dont get it. I just watched a video of him saying that he feeds his chicken with the rabe grass. Now he cooks with it. Why
We need yan can cook now
I love His cooking but I also see why God told us in the book of Leviticus that the only good fish to eat is the one with fins and scales. Everything else is detestable. That gosh is ugly and he said skin is like leather
Oh no he boiled them alive?!
Looks awful but I’m sure it’s delicious
Today we are doing a fish from the sea.