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.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)