Jacques Pépin's Seafood Lovers Recipes | KQED

Seafood lovers rejoice! In this week's episode of Today's Gourmet, Jacques Pépin prepares a feast from the sea including a shrimp and garlicky spinach seafood tower and poached salmon with fennel and leeks. Mashed potatoes with celery root and a soufflé with mango sauce round out the menu.
Along the way, Jacques shares tips and tricks, including a special tool that makes deveining shrimp a snap, how to create a food tower, a favored method for deboning salmon, and more.
In This Episode:
00:00: Timbal of shrimp and spinach
1:45 How to peel shrimp
5:59 How to construct a seafood tower
7:12 Poached salmon in white wine with julienned vegetables fennel, leek, carrots
9:22 How to filet a salmon
10:15 Method for deboning salmon
11:40 Mashed potatoes with celery root recipe
15:33 Soufflé with mango sauce
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 308, 1994. Seafood Lovers Delight
Subscribe to watch a new Jacques Pépin video every Wednesday:
www.youtube.co....
#jacquespepin​​​​​​​ #shrimp #salmon #kqed #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. jp.foundation/​​​
Subscribe to ‪@KQEDFood‬ to watch more food videos.

[@paulwagner688]

I've been waiting for this for WEEKS. Thanks for giving us our Chef again

[@kqed]

Thanks for watching, Paul! Hope you're a seafood fan.

[@davidreese4474]

I can watch him cook all day. I fall asleep watching these videos.

[@rosemaries3186]

❤🎉

[@No_lie_eli]

His chopping technique is insane! I love Jacques!

[@mattcup8541]

Chef is really moving on this one and not missing a beat.

[@kqed]

💯

[@jumper86]

Thank you. Love Chef Pepin, a true master chef and class act.

[@tb9489]

Damn, he blew the soufflé outta the oven, no worries, he’s the man

[@maratusa]

Jacques is a treasure. ❤️

[@samson2262]

As far as I'm concerned, Jacques Pepin is the best

[@kqed]

We agree.

[@chaddawgpanisi294]

his class classes recpite 👍 dishing food eating chef Jacques Pepin chef Jacques Pepin 👍👍👍👍👍👍👍🇺🇲

[@revgee93]

Awesome. Many Thanks.

[@erikschultz6865]

He's amazing.

[@stephemmurphy2554]

Beautiful. 😋

[@jasonpolicastro]

Legend

[@mham1330]

I have been most lucky cause I have never burned my garlic.😋

[@xjAlbert]

A master in motion is marvelous to behold ʕ•́؈•̀ʔ

[@johnking7535]

He even knows why it’s called a “Julienne” cut and casually drops it while cooking a five star meal.

[@robertoorellana5970]

I like fish

[@ScratchGlass9]

Class and legendary.

[@wtfsalommy3250]

So most of us are here for the vaction from the internet

[@stndrds79]

Why does he always shake the pan

[@petarvanj4343]

My girlfriend likes it when I eat her fish

[@PetraKann]

I dont quite understand the philosophy that underpins French cuisine and cooking techniques. Is it about eating - at all??? Canola Oil instead of Olive Oil??? A crime in the Mediterranean .

[@chrisandersen5635]

Read his memoir, and remember much of France is not on the Mediterranean Sea. There are rivers and Atlantic Ocean and borders with other countries. Just like some who reduce Mediterranean cuisine to Italy while forgetting about Spain, Portugal and all of North Africa. Cook, eat, enjoy.

[@Samurai78420]

So, I completely get where you're coming from. But "French cuisine" as most people think of it, is more along the lines of 'Haute Cuisine". What Jaques is demonstrating most of the time are more regional, home cooked dishes. Because every region of France has their own ingredients, styles, methods and so on... It's basically home cooked ideas. No fuss. Simple things. He's one of the greatest Chefs of all time of course, but he's spent the last 20-30 years trying to simplify things for regular folks. So much more valuable to the general population as opposed to super fancy, difficult, and time consuming classical French cooking. I came up in professional French kitchens for a lot of my career, and it's always gonna be my favorite vibe ever. But this is supposed to be a lot simpler so anyone can do it. Hope that helps a little. But great observation. You're definitely not incorrect in your perception of this.

[@Samurai78420]

@@chrisandersen5635 Spot on. Very well said.

[@PetraKann]

@@Samurai78420 Fair enough. Personally I prefer the Spanish, Italian and Greek approach to cooking and flavour enhancement. Simple cooking with fresh ingredients that are seasonal and suit the dietary requirements..

[@ahjus7604]

first dish isnt really a recipe.