Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
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Brandade De Morue au Gratin is a dish Jacques regularly made for his mother-in-law. He demonstrates it in the step-by-step at the beginning of the show. He continues on with an elegant Sea Bass in Shredded Potato Skin, deliciously delicate sea bass encased in crisply cooked shredded potatoes. A flavorful broth poaches dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe — it’s not nearly as complicated as it sounds. A lustier dish of Codfish in Olive Oil and Horseradish Sauce completes the show.
Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil.
Black fish, also called tautog, is readily available on the East Coast during summer. Whitefleshed, firm, and juicy, this is one of the best fish around.
If you can’t find striped bass where you live, replace it with a fish of approximately the same size
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