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. jp.foundation/​​​
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