This is such an essential style of cooking for those with a limited amount of time to cook! Steaming the fish over the veggies which are cooking in the pan is elegant and efficient. Wincing as the Master singes his fingers but always a pleasure to watch the Master in action.
Delish and practical. With the fish on top of the v g, there is no chance for it to stick to the pan. Even after years of watching, Chef can always teach me something new. Fantastique!
i'm trying this out with some fall crook neck yellow squash and salmon i have in the refrigerator. "'a recipe this simple can only be enhanced the meal. .
In 4 min a beautiful dinner.. most online recipes take 20 minutes just to read the preliminary story about why they wanted to cook what they're cooking
Belgian endives seem to be repeat visitor to Chef Pépin's kitchen. Are they from his garden or does he have a good greengrocer? In either case, very French! Cheers.
In a pan like Jaques, boil chopped potatoes and onion, in milk, lid on. Peel the skin off a peppered, smoked mackerel, slice it into bites and add into the milk to simmer with it. Great comfort food.
Thank god Jacques returned the Jura GIGA 6 to its rightful place in the kitchen I love mine! It must have been out for maintenance while the terrible Nespresso thing temporarily took its place
"you can always do that... if you think it needs a little more, put it a little more." love it so much
France has given us so much; help during the Revolution, the Statue of Liberty and Jacques Pepin.
We had this dish today for lunch. It was definitely a winner and everyone loved it. Merci 🙏
my mother teached me to cook endives just like this. 🎉 i will try this with the fish, thanks Jacques
Can't get enough of Jacques Pepin cooking at home videos. I hope there are many more to come!
Thank you for sharing this recipe 🌻
I cannot believe the master Jaque Pepin has used sriracha. Wow.
If you watch more of his videos you’ll know that he uses it a lot.
Simple, fast and good. Thanks for the idea.
Threw a curveball with that sriracha!! I love it! Beautiful dish...as always. I'm sure it was delicious. :)
He always uses sriracha. And V8. And tabasco. Youre new here
My mouth is watering!
And those juices from the pan!! I’ll bring the wine.
YOU'VE HAD ENOUGH ALREADY
That looks like a prison meal. 😂
@@tytytyme33are you speaking from experience?
Thank u sir,for keepin it simple……. A beautiful recipe in less than five minutes! 👍🏾
I have a few cookbooks by Jacques Pépin that I love, and now I stumbled across his TH-cam cooking videos! What a surprise- I love it!!
That is awesome! Glad Jacques can be a pleasant surprise for you. - CC from JPF
This would be perfect for a quick lunch. Thank you!
That looks so good! Thank you Jacques
Brilliant!!!
This is such an essential style of cooking for those with a limited amount of time to cook! Steaming the fish over the veggies which are cooking in the pan is elegant and efficient. Wincing as the Master singes his fingers but always a pleasure to watch the Master in action.
Very simple, yet so delicious!!❤
Delish and practical. With the fish on top of the v g, there is no chance for it to stick to the pan. Even after years of watching, Chef can always teach me something new. Fantastique!
What a jewel✨️😘
That looks amazing. I love Sea Bass.
Delicious!
I've never seen this technique, or recipe. Not what I was expecting, neat.
i'm trying this out with some fall crook neck yellow squash and salmon i have in the refrigerator. "'a recipe this simple can only be enhanced the meal. .
Love the endive . Your cooking is so pretty to look at. Would love to taste your dishes. ❤Ruth in Michigan US. Blessings to you and your family💙
The Master.
yummy master Jaques Pepin 👍🏼✍🏼 cooking chefs
Another delicious dish I can't wait to make. Thanks very much Chef Jacques!!
Never gets old watching the GOAT! So enjoy Chefs work! Glad to stumble on your channel! Subscribed and done!
Thank you, and welcome! Hope you enjoy. - CC from JPF
love
The master.
Only thing I'd add would be a side of jasmine rice, cooks very quick and adds in a bit of filling.
👍👍👍🍁
In 4 min a beautiful dinner.. most online recipes take 20 minutes just to read the preliminary story about why they wanted to cook what they're cooking
LOL - too true. Spend half a minute scrolling the blog just to get to the damn recipe - I don't need a novel in advance!
Belgian endives seem to be repeat visitor to Chef Pépin's kitchen. Are they from his garden or does he have a good greengrocer? In either case, very French! Cheers.
he's goated
Could you deglaze the pan with a bit of white wine and make a pan sauce?
Of course. Try it with the sautéed endive and no sauce and see what you think.
Oooooo, nice idea.
I would deglaze it with some Lemon Juice - and then another piece of butter
In a pan like Jaques, boil chopped potatoes and onion, in milk, lid on. Peel the skin off a peppered, smoked mackerel, slice it into bites and add into the milk to simmer with it. Great comfort food.
Can’t get enough of 1970s/assisted living cooking
Did he just put sriracha on black sea bass?
How did the fish brown on top?
The sriracha sauce.
Wants to save pans. but not plates! An amazing cook, nonetheless
A chef once told me :"Can't beat beef and two veg"!
looks great . probably serves 6 or 8 people... LOL
I'm not sure the fish is done enough for me. I mostly poach my fish so this is similar
I guess he means Sriracha sauce ....
Thank god Jacques returned the Jura GIGA 6 to its rightful place in the kitchen I love mine! It must have been out for maintenance while the terrible Nespresso thing temporarily took its place