Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by his long-term friend Jean-Claude, of Cured Salmon in Molasses. Jacques prepares it step-by-step so that everyone can learn to make this mouth-watering treat. Jacques follows with Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers – two very different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio. All this is followed by Poached Salmon in Ravigote Sauce. Then, utilizing skate, a fish that was often only used for bait, Jacques makes Ray Meunière with Mushrooms.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)