Sautéed Cod with Mushrooms, Radishes and Olives | American Masters: At Home with Jacques Pépin | PBS
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- Опубліковано 13 вер 2022
- Official website: www.pbs.org/americanmasters | #americanmasterspbs
Cod is a flaky and affordable fish. Jacques Pépin serves his with a garnish of vegetables including mushrooms, scallions, radishes and olives, but it can be made with any leftover vegetables you may have.
Ingredients:
1 piece cod, about 12 ounces and 1 inch thick
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons half-and-half
¼ cup Wondra or all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large white button mushroom, chopped
1 green onion or scallion, chopped
2 radishes, cut into julienne
¼ cup black olives, halved
Minced chives, for garnish
Method:
Cut the cod into 2 steaks, about 6 ounces each. Sprinkle with salt and pepper then dip into the half-and-half and dredge in the flour. Heat 1 tablespoon of the oil in a skillet, add the cod, and sauté until the fish, turning it once, until it is golden brown on the outside and cooked to your liking, about 3 minutes on each side for a slightly underdone center. If the fish is golden but needs more cooking, you can reduce the heat to low, cover it and continue cooking. Place the cod on a warm platter.
In the same pan, heat the remaining tablespoon of oil and the butter over medium heat. Add the mushrooms and scallions and sauté for 30 to 40 seconds. Add the radishes and the olives and cook until they are warmed through, another 30 seconds. Spoon the vegetables over the fish, sprinkle with chives and serve immediately.
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Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants-those who have left an indelible impression on our cultural landscape-through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards-including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special-14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group. - Розваги
I wish he answered, so that I can confirm that he knows how loved and appreciated he is. Wishing a healthy life to you!!!!❤
"For me, the garnish has a lot to do with whatever I have in the refrigerator..." I love the way he cooks. The Bob Ross of food.
Such a tremendous chef and mind. Truly an inspiration.
Yum. I just bought some radishes. Now I just need the cod.
Love his simple yet delicious tasting dishes. Love his frugality of using a little bit of this and that of leftovers in the fridge.
Simple, elegant, unpretentious, but World class.
Merci infiniment Chef Pépin!!!
Looks delicious 😋
Bravo Chef Jaques Pepin another excellent dish!
He truly is a great chef and a great personality.
A fantastic chef and a great person.
Wonderful recipe, thank you!!
Merci beaucoup Monsieur Le Chef! Tres, tres bien.
So good to see you again ❤️
Excellent dish.
what a great guy!!
I will be making this very soon!!! ❤️
Legend!
I love how Mr. Pepin gently hits you over the head with common sense.
PEPINNNNNNNNNNNNN
I hope Jacques' finger is okay 🙏
Love everything Jacque prepares! That was quite a nasty slice on his left index finger at 3:00. Amazingly no blood though 🤷♂
You would NEVER see cooks like Flay, Ramsay, Fieri, or Rachel Ray cook a simple healthy disk like master chef Jaques. Never. Jaques was a chef for presidents and has cooked dinners for world leaders.
Sir, I would suggest you use green olives as black olives are made artificially and have very little taste, it only looks black.
what????
Just before taking off the vegetables from the pan, give a light toss using a few drops of Tabasco sauce so that you get a tangy flavor.
Never tell a venerated French Chef what his recipe ought to include, you pompous, self-serving, know it all. Feel free to cook your food your way, but keep your “suggestions” to yourself .