Jacques Pépin's Seared Halibut in Rice Paper Roll Recipe | KQED
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- Опубликовано: 15 сен 2024
- Fish recipes take center stage In this week's episode of Today's Gourmet with Jacques Pépin. Jacques kicks off this feast from the sea with a fennel salad topped with cured salmon and black mustard seeds. For the main course, Jacques prepares seared halibut in rice paper fish rolls. A roasted eggplant and tomato gratin rounds out the meal. For dessert, Jacques serves simple blackberries in a yogurt-based sauce.
Along the way, Jacques shares kitchen tips and tricks, including how to cure salmon with salt and sugar and saran wrap.
In This Episode:
00:00: Fennel salad recipe
1:54 How to cure salmon
5:53 Seared halibut in rice paper recipe
8:57 Garlic soy sauce marinade recipe
10:11 Roasted eggplant gratin recipe
18:35 Blackberry dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 311, 1994. Exotic 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.
It's important to remember that when these shows were aired on PBS, the aim was for ordinary people to learn some of these techniques and flavors that we TODAY, in our foodie-ness, just do them automatically. By combining French haute style of the day with the "peasant" style he grew up with, Chef is ushering in the new foodie generations of today and the recent past. AND, most importantly, he's showing the folks watching back then HOW to blend ingredients to make sauces, garnitures, and such, and also showing a whole new audience (who were used to 1950s and 60s weird cooking) the basics of cooking FRESH ingredients, not processed. When you get as old as I am, you see how MUCH this was a cutting edge cooking show. Truly he, Yan, and Kerr were the first heirs of what Julia gave us.
Well said
Paul Wagner
I adored The Galloping Gourmet with Graham Kerr.
Do you know how his career went after that show? Think he was the first chef to drink wine on tv....maybe even before J. P.
@@joannaedwards6325 He had another PBS show at some point when he was older.
@@paulwagner688
Thank you. He was almost as adorable as Chef Pepin.
I love his videos !!
Chef Jacques Pepin is a monument for the ages
👏
I am a vegetarian, but Jaques Pepin always inspires me and fortifies my love of cooking no matter what he makes. His approach is what got me into cooking a few years ago. Thank you KQED media person for providing us this invaluable archive.
Thanks for watching! There are a couple of plant-based episodes of this series, which is pretty amazing for the time they were produced. I'll look for the links for you.
@@kqed
I thank you for keeping Chef Pepin coming to us. Please never stop. We need him in our lives!
Hmmmm, I have rice paper in my pantry and cod in my freezer and tarragon in my fridge... watching Chef Pepin cooks really forces me to beyond the basics in cooking. Cooking is such a fun fine art. :-) Thank you!
These ARE the basics in cooking
chefs master of chef Jacques Pepin 👍👍
*GOD BLESS JACQUES*
These videos help me chill, thank you.
Now - the rice papers in my fridge will be correct.
ALways JACQUES PEPIN 😍
As for myself, I take special note of the ultra-simplistic and fast-to-prepare dishes that chef Jacque Pépin prepares in this series. I certainly see when the things he does on the video aren't really prepared, but of course we'll cook things to the point they are - still what wonderful wonderful care for the whole meal and its parts, to the intricate contradictions from entrée to dessert - To health and calorie-count from herbs to price, just everything that's important in the kitchen. These lessons are really something to take to everyday life. Most everything can be done in normal home kitchen, and the ingredients aren't that hard to come by.
Thank you very much. I really really liked this one.
I cannot wait to make this entire meal. It looks positively wonderful and so great that it is healthy as well!!!
Pepin always manages to arrive at the intersection of art and flawless technique .
You are a beautiful person. You are correct. Just looking at you cooking, the meal is very satisfying even though I have not yet tasted the various elements. Wonderful, uplifting and spiritual. Thank you, Sir for your elegance.
Cooking for me is a creative art , it not only entices the senses, but satisfying to the soul .❤
Yeah, he's the Bob Ross of chefs lol
Simple, elegant, delicious and always very inspirational!
Been following him since the’80s, never tired of watching Jacques cooking.. Love everything he makes!👍🏻😋🍷❤️
Thank you again. IT's the third time I come to this video, just for the eggplant gratin and wishing I remembered to make the other things... But it is SO GOOD, that I'm pretty much WILL HAVE to test with the fish recipes too. I usually cure the salmon for much longer - 2 days, like Gravlax, with huge amount of sugar+salt and only little herbs, and it becomes great, but this lightly cured salmon, on top of the fennel (it's now best in our market - mediterranean end-of-winter time). And the halibut. I just must... it looks gorgeous.
I have an air fryer, a wok, a bamboo basket for steaming... but it seems that without those... master chef jacque made an incredible meal in less than 30 mins. TBH I never expected less
Love, love this episode! Jacques is the best….so informative and makes you want to hit the kitchen running. I will definitely be doing the fish in rice paper and the eggplant/tomato gratin. Thanks so much.
😘😘 GREAT !!!!! VIDEO !!!
Can anyone say what the last two ingredients of the garlic soy sauce marinade are? Maybe parsley? And what? Thanks!
He didn't say but your guess of parsley looks right and my guess for the last ingredient is minced shallots. idk for sure?????
@@joannaedwards6325 Sounds good. I'm colorblind, so I was guessing parsley from the texture. And the light color of the last ingredient is probably shallot. Thanks! I want to make that dish.
@@jepolch
Good luck. Enjoy.
Women like men who like to cook.
MAY JACQUES PEPIN LIVE
FOREVER
@@joannaedwards6325 I cook every day. All wholesome home cooked meals. Take care.
@@jepolch
Same. Haven't eaten fast food for 4 years. Making meals is time consuming but, as you know, food prep and cooking is an art and highly satisfying.
Some menus that Chef J.P.
prepares are a bit too much work for me but he does cook less fancy things too. We learn a lot from him. I hate that he is old now. I'm an emotional old lady now and it saddens me to see favorite celebs age and die.
I've seen the rice paper fish before, can't remember where though. Maybe on one of his other shows.
More Fast Food My Way is my guess.
The Chef now has his own YT channel!
He actually does not have his own channel. There are two channels impersonating Jacques and illegally using his videos without permission.
@@kqed if they are breaking copyright laws....can't they be taken down? It is just plain CRIMINAL to impersonate our beloved Chef Pepin!! How dare they!
@@joannaedwards6325 We've reached out to RUclips support and Jacques' team is reaching out to them as well. It's a process and we hope it will be resolved soon.
@@kqed
Thank God. ❤ ✌
Next week yan can cook season 6
Black mustard seed in the salad? Shouldn't it be sesame seed?
👍🙏💯
Seeing this , l was inspired until l saw fennel is $4 each.
It may be out of season now in your area. Check the season for your area and see if cheaper at that time of year and maybe then it may be much cheaper 😊
treat yourself every once in a while