Episode 102: Fabulous Fins

Filed in Episodes on September 23, 2011 with 18 comments

Jacques Pepin in Fabulous Fins episodeJacques 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.)

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  • Dave

    I’m confused. Why are there videos posted for episodes 1, 3, 10, and 18 but none of the others? (There’s no obvious pattern there). When, if at all, might the remaining videos be getting posted?

    Unfortunately the PBS feed that I receive isn’t carrying the show, but I’d like to see it.

    • http://www.kqed.org/jacquespepin Jacques Pepin

      Hi Dave-
      The concept was to give web users access to the program before it premiered on TV. Four episodes were chosen to provide a variety of cuisines to viewers. KQED will be posting each new episode a week before it airs on TV so eventually all 26 episodes will be online. This episode (102) will be online when the show premieres on October 15 since it will be airing the following week. So, good news! Keep coming back to the site to watch the show online.

      • Dave

        Great! Thanks!

      • Lynn

        I have been watching episode #102 this evening in Florida and would like to make these fish recipes. My favorite is the Cured Salmon in Molasses recipe, but could not find it here. I was also wondering if it is safe to eat the cured salmon since it is not cooked, and how long it I can keep in it in the fridge after cured?

        Thanks for your help! Love this show!
        Lynn

  • Dee

    Yahoo! The full episodes on-line. Thank you, KQED & Dr./Chef Pepin!
    Watched Episode 1 already. I have a busy day, so Episodes 2 & 3 will be my reward for getting everything done on my “to-do” list.
    Is that your granddaughter in Episode 3? She is adorable in the intro shot. I have your cookbooks with Claudine. Now the next generation is in the kitchen with you. Lovely.
    Looking forward to watching the whole episode and the whole season.
    Thank you for continuing your work. I learn something new with every episode and cookbook.

  • Doris

    Where can I find the complete recipe for the cured salmon with molasses? I have the ingredient list from the show but the quantities are missing. I need the recipe with each amount of ingredient. It might not be edible if I guessed each amount.

    • http://www.kqed.org/jacquespepin Jacques Pepin

      Hi Doris-
      All recipes not featured on the website can be found in my book – Essential Pepin. Happy Cooking!
      http://blogs.kqed.org/essentialpepin/book-dvds/

      • DSP

        I saw the episode, went and got the cookbook, made the poached salmon with Ravigote sauce. Amazing! I have never, never been disappointed with a single recipe and can watch Jacques episodes over and over. Essential Pepin proudly sits on my cookbook shelf with Fast Food My Way, More Fast, Cooking with Claudine, Encore with Claudine, etc.

      • Nitasw

        I am going to guess at the amounts.  Hope mine comes out as well as yours appeared to.

    • Terry

      Here is a link to a recipe that is just like that one for cured salmon in molasses.
      http://www.ocws.org/recipes/Cured%20Salmon%20In%20Molasses.pdf

  • http://EssentialPepin Carla Rabaglia

    I would love the receipe for the Cured Salmon in Molasses. I hope Mr. Pepin makes a speedy recovery.

    Thank you and Get Well Soon!

  • http://ediblecommunities.com/sanfrancisco/ Bruce Cole

    Hi Jacques,

    “Today’s Gourmet” is still one of my favorite cookbooks (Salmon Pojarski anyone?) and I think its safe to say that I’ve learned more about cooking from watching your videos over the past 20 years than any cooking class could have taught me. In carrying on your tradition/techniques, I even taught a class of teenage cooks your rat-a-tat-tat method of chopping garlic!

    Well, I have a freezer full of albacore tuna loins and was excited to see that Episode 102 featured a recipe for “Tuna Steaks with Tapenade Coating.” That excitement quickly turned to disappointment however when you proceed to prepare the recipe with bluefin tuna.

    The bluefin tuna is a species that has been catastrophically over-fished and the worldwide population is dangerously imperiled. In fact, there is the very real possibility that bluefin will come close to extinction in our lifetime.

    I realize that as a chef, you are ultimately concerned with flavor more than anything else, and the beautiful ruby red meat of the bluefin certainly ranks as one of the most delicious on the market, but the simple act of publishing/broadcasting a recipe (that will be seen by tens of thousands of viewers/readers) for this species serves to create a demand at seafood counters everywhere for a fish that we should not under most circumstances, be eating.

    I sincerely hope that in future recipes you will consider using an alternative to the bluefin tuna. The Monterey Bay Aquarium Seafood Watch website is a great place for more information.

    Best regards
    Bruce Cole

  • http://essentialpepin barbara

    HELP! there are no measurements for ingredients for the salmon with molasses nor any of the other recipes on this episode.

  • Steve Wasserman

    I had been trying to find a decent way to cook skate for quite a while. It is a bit more difficult to prepare than most fish because of it’s interesting structure. The Ray Meuniere with Mushrooms – and the “technique” – made this one a great keeper. Like many who have commented – in over 40 years I have NEVER been disappointed by any of Mr. Pepin’s recipes.

    Please keep it up!
    Steve Wasserman

  • Josie

    I enjoyed the tv show about fish with fins. However Jacques never said how long to saute the tuna with the tapenade. Is there a time amount and I just missed it?

  • cpmt

    I love your program and recipes. I love this recipe but I find it difficult since it is not written or measurements or is itemized the video is ok and helps but it is a little too fast. Can you put at least all the ingredients?

  • T. Wiley

    Hi Jacque, if we don’t want to use wine in a recipe or indeed any alcohol at all, what would be good alternatives to white and red wines? How about recipes that call for heavier stuff like cognac or brandy etc.?

    Thanks very much for all your sharing.

  • fish bouillon

    Really amazing recipe! So artistic and creative! Hope I can make this kind of magnificent recipe!