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
Scallion Gratin | Jacques Pépin Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares an earthy meal that includes rabbit stew, scallion gratin, cornmeal mash, and a fruit dessert served with apricot sauce. Along the way, he gives cultural insights and cooking technique tips, including a presentation on kitchen knives.
In this episode:
00:00
2:00 Scallion gratin
2:36 Rabbit stew
8:04 Cornmeal porridge
11:22 Jacques Pepin gives a lesson on the artistry of knives including sharpening techniques.
21:12 Fruit dessert with apricot sauce
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 6, 1991.
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #lrabbitstew #gratin #recipes #kqed
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.
Fish in a Potato Jacket Recipe | Jacques Pépin Today's Gourmet | KQED
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:
#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.
Subscribe to @KQED Food to watch more food videos.
spaghetti alla carbonara: mastering the basics | cook like a chef
Get the recipe:
---
SUBSCRIBE to Gusto:
SUBSCRIBE to our BBQ Channel:
LIKE us on Facebook:
FOLLOW us on Instagram:
For more delicious recipes, go to
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
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #healthyrecipes #seafood #recipes
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.
Fish Chowder
Join IISG staff member Amy Shambach for another episode of Local Fish, Local Flavors as she guides us through how to cook fish chowder using sustainably produced yellow perch. Find more recipes at EatMidwestFish.org.
Yellow Perch Farmed Fish Fact Sheet | A Guide for Seafood Consumers:
Facebook:
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.