Fish in a Potato Jacket Recipe | Jacques Pépin Today's Gourmet | KQED
HTML-код
- Опубликовано: 25 июн 2024
- If you're in the mood for something that tastes familiar but served in an all new way, Jacques Pépin demonstrates how to make a filet of fish wrapped in potato slices, served on a bed of zucchini noodles. Also in this episode, learn how to make dough the Jacques Pepin way, stuffed eggplant, and a French apple tart.
In this episode of Jacques Pepin Today's Gourmet:
00:00
1:45 How to make stuffed sautéed eggplant
8:00 How to make dough
12:00 How to make an apple galette
16:54 Filet of snapper in a potato jacket with zucchini noodles
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 7, 1991.
Subscribe to watch a new Jacques Pépin video every Wednesday:
ruclips.net/user/kqed?sub_conf....
#jacquespepin #recipes #howtomakedough #kqed #fishfilet
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 @KQED Food to watch more food videos. 
Хобби
Master Chef Pépin, if you read this comment, please know that you are a Global Treasure, and the whole World loves you. ❣
Thank you for teaching us all so much.
You have given the World's foodies a love of and for cooking before the words "fellow foodie" existed. 👏
You are, kind Sir, a beloved treasure.
Much love and prayers, from your eternal sister in Christ somewhere near Seattle and around the World.
⚘🙏❤🙏⚘
Never tire of watching Jacques Pépin cook, always something new to learn.
Ummm I'd like to go on a bike ride with Jacques through the woods to pick some mushrooms. That intro is awesome.
Right? More soothing than any ASMR video.
I remember seeing Jacques prepare a smoked salmon salad with chervil and pear. Wow that was 20 yrs ago. I still make it and empress my guest with it.
Indeed you're a classic treasure to us foodies.
impress
So nice to see this when Jacques was still relatively young. What a fabulous chef and a wonderful man.
What a wonderful dinner and an amazing chef. I’m originally from Brazil and half Italian and I have cooked in restaurants all my life and even went to school for it. Watching Jacques cook, on these older videos changed everything for me. Simplicity, less is more type of cooking. Not always complicating things, using great ingredients you don’t need to fuss with the food
This was one of my favorite episodes! I made the fish in a potato jacket as well as the eggplant dish. They were fantastic!
I love this man! Culinary powerhouse
The explanation of the dough making is a great foundation lesson in types of dough. Little explanations like this help to take out a little of the fear of baking. Then add variations one by one. Fantastic. Thanks Chef.
That intro... god I miss the 90s
I can’t wait to try the fish in potato crust…and the apple tart…. And the eggplant….. and the Zucchini……. Simple and delightful thank you Jacques Pepin for all that you do.
Great dishes. Happy cooking.
This man is a true treasure.
Great food plus nutrition advice!
terrific! jacques pepin è meraviglioso!!!!
Greetings from southcentral Texas USA 🇺🇸. What a true joy to be able to view your wonderful podcast today; it is absolutely fabulous! fwiw - I adore 🥰 eggplant as well! Thank you so very much, Master Chef Jacques Pepin. Again, thank you.
Greetings: wishing you a blessed awesome 😎 day ; lots of love ❤️ and an enormous huge hug 🤗...
Greetings: special intention; GOD BLess and be very very safe.
Greetings: amen 🙏; just wanted to tell you that the thinly sliced potatoes with delicious fish 🐠 are perfect, the zucchini looks incredible and to end the outstanding meal 🥘 with a fruit ( apple 🍏) tarte is stupendous! You have made us a meal that is infinitely memorable! Congratulations 🎊! Again, sincere congratulations 🎊!
This isn't a podcast
Wonder if it was an Au- Ber - gine? Et pois- son ? Au revoir . ..
He pronounced "Worcestershire Sauce" better than 99% of the planet...
Jacques always likes his apricots!
I made the best apricot jam the other day using my bread machine. I used organic dried apricots that were soaked overnight in a little water to soften them, organic canned and frozen peaches with its juice, some finely diced candied ginger, sugar, and minute tapioca instead of pectin that they usually use in jam recipes. It ended up being a spicy apricot jam that is delectable on toast, by itself or as a filling for a cookie. Jacques would love it!
Thank God for Jacques!
Merci bien, Chef Pépin!
This is a great episode!
I remember well……thanks for the upload 👏🏾
Thanks for watching, Monica!
Loved the explanation of dough.
Greetings from southcentral Texas USA 🇺🇸: wonderful: Media Technical Support People and Staff @ Jacques Pépin, thank you; again, Media Technical Support People and Staff @ Jacques Pépin, thank you.
So nice looking at one 8f your early shows. So nice.
What a great nostalgic intro
As always, nice content.
Just adore this man. Think he is still handsome at his now advanced age. I may be missing out but in my 75 years I've only eaten eggplant twice and that was one time too many. The only vegetable worse
(imo) is okra. 😝
Oh no, I love eggplant AND okra. I grow okra in my garden, they have beautiful flowers and the pods grow so fast. I usually cut them into slices and freeze them to use later in a gumbo. They are great cooked with tomatoes and peppers, then eaten with rice. ( I turn 70 next month).
@@geezermann7865
Good for you. You're right.
.....okra does BELONG in gumbo. But not as a slimy side dish. Yuck. And italian eggplant parmesan IS delicious. But not how Jacques just did it. Ewww😝
Yum mushrooms
True master at work
Wow. This looks simply awesome. All of it! I'm a bit afraid to use a mandolin but I think slicing my potatoes with the food processor should be okay. Now I need to get some eggplant and snapper and I can get cooking. :-) Thank you chef!
Do you have a box grater? Usually for cheese. You can slice or shred your potatoes with that. It works well, and it's not as sharp.
Great for zucchini, cucumber, carrot, onion as well.
@@chrisandersen5635 hmmmm. Yes, I do have a box grater. I guess I don't need slices for a jacket. Thx!
@@chrisandersen5635
What a great idea!! Thanks.
💯👍🥂😎🇺🇲
👌🏼🙂 🍽
Master chef ,ur recipes jst amaze me nd ur french country style kitchen nd ur wine cellar nd yet another fascinating painting of cycle.i used to think that Ramse nd Jamie are the best bt u have broken their records.
No male or female eggplants, but the ones with a dot on the end might have less seeds, a dash on the end more seeds.
True. I don't know about the Morse Code of eggplants, but having fewer seeds doesn't make them "male" because seeds can be found in all the eggplant fruits. The parts of the flower that are female (in the "ovary") combine with the pollen ("male") to produce the seeds and the plant makes a fruit to surround the seeds. Without pollination, there is no fruit at all. As we are seeing right now in Texas, after a month of 100F temperatures. Eggplants will not set seed in this heat.
@@WastrelWay Haha. Morse code. Good one
Maitre
Do you do anything special to get your slices of potato to stick together and make a jacket?! The only difference I see between yours and mine is the the thickness -- I don't have a mandoline so mine were hand-cut and a bit thicker.
My first wife was from Nice so ratatouille is one of my loves,
Potato in a jacket? Toys in the attic?
Please, no-cry gloves on that mandoline. Please!
I always cringe when someone uses a mandolin without the hand guard....
With a peeled potato straight out of a bowl of water, no less.
Jacques Pepin is a master, and might even know what he's doing... 🤣
Why the old videos? Sure is easier than making something interesting. Thanks.
New is not necessarily interesting.
@@judithsweeney2553 reposting old videos earns money for RUclips and people get to see old stuff. It's bad. But be perky and silly.