Episode 110: Easy and Elegant Seafood

| September 10, 2011

Jacques Pepin cooking in Episode 110 of Essential PepinJacques begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafood’s in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.

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

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Category: Episodes

Comments (6)

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  1. Matt says:

    great episode for the seafood lover.. I am drooling!

  2. liliana says:

    Where can I purchase the cups that Jaque pepin used in his show “209” cocoette wi creamed mushrooms, where can I find theses? thank you Liliana

  3. Robert Lowell says:

    In episode 110, the Lobster with Artichokes looks elegant. The presentation plates added greatly to the overall look. Can you please share the plate design and manufacturer? Thank you.

    Robert Lowell

  4. Natasa Sevoleva says:

    can I make the poached quenelles and refrigerate and then pour hot sauce and bake tomorrow?

    • A1jody says:

      The quenelles may be cooked in advance, but should be reheated in simmering fish stock at the last minute then pour over the hot sauce and bake