Make Baked Salmon with Sautéed Endive | American Masters: At Home with Jacques Pépin | PBS
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- Опубліковано 9 лют 2025
- Official website: www.pbs.org/ame... | #AmericanMastersPBS
Jacques Pépin's method for a simple baked salmon includes a sauce of ketchup, sesame oil, and hot sauce. He serves it with a side of caramelized endive.
Ingredients:
1 large Belgian endive, about 7 ounces
2 tablespoons water
1 tablespoon unsalted butter
Salt
Dash sugar
1 tablespoon ketchup
½ teaspoon toasted sesame seed oil
Dash hot oil or other hot sauce
2 pieces salmon, about 5-ounces each
1 tablespoon chopped chives or flat-leaf parsley, for garnish
Method:
Preheat the oven to 400°F.
Place the endive, water, butter, salt and sugar in a medium skillet. Bring to a boil over medium-high heat and cook, covered, until most of the water has evaporated and the endive is nicely caramelized, 7 to 8 minutes.
To make the sauce, in a small bowl, combine the ketchup, sesame oil, hot oil and a dash of salt.
If the salmon is thicker at one end than the other, tuck the thinner belly portion underneath. Coat each portion on both sides with the sauce and place in a small sauté pan, ovenproof pan or dish. Bake until cooked to your liking, 5 to 10 minutes.
To serve, arrange the endive and salmon on a platter, and sprinkle with the chives or parsley. 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.
I love watching Jacques cook. He's a real pro and I appreciate the efficiency and simplicity of his methods. Plus, I just love the old guy and would love to cook with him and to tell him how much I appreciate him.
Salmon with ketchup, seems like an interesting combination I never thought possible. Gotta try it.
Thank you. You are the best of the best. Be happy and safe. We cherish you.
I love these videos
Beautiful
Thank you chef. Interesting. I’m not a big fan of ketchup mostly, but the chili oil sesame oil saved it for me. I might try hoisin sauce instead. Love the grilled endives. Been doing broccoli, carrots, cauliflower, Brussels Sprouts, etc.
You just helped me beat space moth boss chef 👨🍳
What happened to 'Home Cooking with Jaques Pépin ' channel? Just wondering. Great to see Chef Pépin here though.
I have a feeling it wasn’t official channel. Some of the sound and picture quality did not match the original uploads.
I'm pretty sure it was just some guy who reposted these videos as a way to get people to watch their own. If it's the channel I remember they had a bunch of videos that were clearly not Jacques Pépin lol
people steal his videos and make a new Channel,it's quite greasy if you ask me!
Ketchup, really....
Nothing wrong with using kitchen staple sauces together to make another sauce or glaze, look at tartar sauce, burger sauce, or a dijon vinaigrette
Yeah ketchup with salmon idk lol
Ketchup with salmon is very good
The man has lost his mind. What an insult to the fish.
@@skywafer8298Show some respect, Chef Pépin has more culinary skill in one pinky finger than you have in your entire body.
Doesn't look amazing to me!!! Ill pass!
Too much salt - not kidney healthy. And leave off the sugar on the endive too.
Before you talk about salt check how poisonous farm salmon is. Toxic Nr1. Google it...
so Pépin..youre back to assault me with your boring food delicacies. you are the bitterest cup of cold coffee his morning..Pépin!!
Ok boomer