Balsamic Salmon
INGREDIENTS:
2 lbs Salmon filets
Olive oil
2 tsps Italian Seasoning
Salt and pepper to taste
2 tsps Onion powder
1 tsp Garlic powder
1 1/2 tsp Paprika
2 tsps Olive oil
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2 tbsp unsalted butter
2 - 3 cloves garlic minced
1/4 cup Vegetable broth
2 - 3 tbsps liquid honey
1 - 2 tbsps brown sugar
1/4 cup Italian Balsamic vinegar
1 1/2 - 2 tbsps Honey mustard
Black pepper to taste
Fresh basil for garnish
Sauces for fish
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Seafood dinner for 3 - 4 people
J A S O N’s Spiced Himalayan Trout | Summer Melon Salad | Herb Salsa | Gourmet Cooking Made Easy
Some of my fondest hill memories relate to friends fishing. In my callow youth, I once white river rafted up north in Manali , and spent several days up there with friends fishing in the Beas River. They would reel in and out a fish from the river, I would clean and gut it, rub it with salt, pepper and lime juice, and then cook it on wood fire. I don’t think I have tasted a fish tastier than that.
The fish, of course, was the most delicious Himalayan trout. I suppose I love it even more because on many occasions — in Himachal Pradesh and Kashmir — the fish came to my table from a river not too far away.
Now, of course, the trout, which the British introduced to India sometime in the middle of the 19th century, is readily available across the country. And chefs are cooking it in the most ingenious of ways.
Many of us believe that the fish is best cooked whole.
I’ve years back cooked a whole one with vanilla, star anise, coriander and chillies, wrapped it in butter paper and then poached it.
“It tastes the nicest when cooked whole — barbecued or steamed”,
However the only thing that’s constant is change so I’m yearning to cook this with flavours of the land - Smoked Paprika , Asafoetida & Himalayan Pink Salt is my rub of choice for this delectable creation baked.
Pair this spiced star with a Summer Melon Salad & a confused state of mind in a cross between a herb Salsa & a Pesto - u decide & do let me know ????????
J A S O N
Gourmet Cooking Made Easy
Sea Bass Pistachio w/ Fennel Salad & Blood Orange Sauce
Chef Damien DiPaola encrusts fresh sea bass with ground pistachios, then sears and bakes it to yield a melt-in-your-mouth texture. Plate with a buttery sauce made with fresh blood orange juice along with a crisp salad of fennel and olives. This dish is a show stopper!
Jacques Pépin Turns an Ugly Fish into a Tasty Meal | KQED
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.
Subscribe to @KQEDFood to watch more food videos.
Grilled Rainbow Trout with Apricot Salsa
Join IISG staff member Amy Shambach for another episode of Local Fish, Local Flavors as she guides us through how to make Grilled Rainbow Trout with Apricot Salsa using locally sourced trout. Find more recipes at EatMidwestFish.org.
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Twitter: @ilinseagrant
Instagram: @ilinseagrant
Illinois-Indiana Sea Grant:
If there are closed captioning issues with this video, please send us an email at iisg@purdue.edu.
A Moroccan dish for celebrating
Moroccan cuisine is full of amazing savoury sweet dishes, and one of the best is this Lamb & Prune Tagine. Tender spiced meat and sweet prunes come together to form an incredible bite of food.
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0:00 Intro
0:16 Quick prep
0:47 Coming with a Tagine vs Pot
1:15 Cooking the lamb
2:32 Accompaniments to the tagine
3:57 Making the Prune sauce
4:58 Assembling and taste test
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Tagine:
1Kg lamb leg cubes
2 medium onions
3 minced garlic cloves
2 tbsp olive oil
1.5tsp salt
1 tsp black pepper
1 tsp turmeric
1 tsp ginger
1/4 tsp dried coriander
1/4 tsp cumin
Pinch of saffron (~30 saffron threads) in 200ml water
5g parsley
Prune Sauce
1 tbsp butter
200g prunes
2 tbsp sugar
1 tsp cinnamon
1-2 tbsp sesame
Handful of whole blanched almonds