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
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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. https://jp.foundation/​​​

Subscribe to @KQEDFood to watch more food videos.

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