{"id":138,"date":"2011-09-23T09:59:50","date_gmt":"2011-09-23T16:59:50","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=138"},"modified":"2019-03-15T23:49:23","modified_gmt":"2019-03-15T23:49:23","slug":"episode-102-fabulous-fins","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/23\/episode-102-fabulous-fins\/","title":{"rendered":"Episode 102:  Fabulous Fins"},"content":{"rendered":"<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/10\/102-80x80.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/10\/102-80x80.jpg\" alt=\"Jacques Pepin in Fabulous Fins episode\" title=\"Jacques Pepin in Fabulous Fins episode\" width=\"80\" height=\"80\" class=\"alignleft size-full wp-image-1707\" \/><\/a>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 <strong>Cured Salmon in Molasses<\/strong>. Jacques prepares it step-by-step so that everyone can learn to make this mouth-watering treat. Jacques follows with <strong>Tuna Steaks with Tapenade Coating<\/strong> and <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=298\"><strong>Tuna Tartare on Marinated Cucumbers<\/strong><\/a> &#8211; two very different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio. All this is followed by <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=322\"><strong>Poached Salmon in Ravigote Sauce<\/strong><\/a>. Then, utilizing skate, a fish that was often only used for bait, Jacques makes <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=288\"><strong>Ray Meuni\u00e8re with Mushrooms<\/strong><\/a>.<\/p>\n<p>(<strong>Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques&#8217; book, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/book-dvds\/\">Essential Pepin<\/a>.<\/strong>)<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Recipes:<\/strong> Cured Salmon in Molasses, Tuna Steaks with Tapenade Coating, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=298\">Tuna Tartare on Marinated Cucumbers<\/a>, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=322\">Poached Salmon in Ravigote Sauce<\/a>, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=288\">Ray Meuni\u00e8re with Mushrooms<\/a><\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[124,136],"coauthors":[159],"class_list":["post-138","post","type-post","status-publish","format-standard","hentry","category-episodes","tag-poached-salmon-in-ravigote-sauce","tag-ray-meuniere-with-mushrooms"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Episode 102: Fabulous Fins | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/23\/episode-102-fabulous-fins\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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