Wolfgang Puck’s Oscar Worthy Dishes
Check out a few secrets from Wolfgang Puck who is catering the offical Oscar's afterparty this year. Check out his website:
Here is what you'll need!
Salmon with Pesto Veggie Noodles by Wolfgang Puck
Servings: 2
INGREDIENTS
1 shallot
2 cloves garlic
5 large leaves basil
¼ bunch flat leaf parsley
1 pint cherry tomatoes
1 teaspoon chili flakes
Salt, to taste
Pepper, to taste
1 lemon
¼ cup extra-virgin olive oil, plus more for cooking
2 6-ounce fillets of salmon, skin off
1 yellow squash
1 zucchini
2 carrots
2 watermelon radishes
PREPARATION
Finely dice the shallot and add it to a medium bowl.
Mince the garlic and add it to the bowl with the shallot.
Chiffonade the basil, chop the parsley, and add to the bowl.
Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
Heat a bit of oil in a medium skillet over medium heat.
Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
Heat a bit of oil in the pan over medium heat until simmering.
Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
Divide the vegetable noodles between two plates.
Place a piece of salmon on each bed of noodles, then top with tomato sauce.
Enjoy!
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Wolfgang Puck's Trout in Puff Pastry
Servings: 6
INGREDIENTS
2 tablespoons olive oil
½ cup celery, sliced
½ cup leeks, julienned
½ cup carrots, julienned
Salt, to taste
White pepper, to taste
1 cup heavy cream
1 whole trout, cleaned
Black pepper, to taste
2 tablespoons fresh tarragon, chopped
2 sheets puff pastry
2 eggs, beaten
Parsley, for serving
Lemon wedges, for serving
Chive Butter Sauce:
1 cup white wine
Juice of one lemon
4 shallots, minced
½ bunch tarragon
1 cup heavy cream
18 tablespoons (2 ¼ sticks) butter, sliced
Salt, to taste
Pepper, to taste
2 bunches chives, minced
PREPARATION
Heat the olive oil in a medium pan over medium heat.
Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
Remove the pan from the heat.
Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
Cut the trout along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
Transfer the fish to the center of the sheet of puff pastry.
Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
Chill in the refrigerator for at least 30 minutes.
Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup of liquid remains. Add the cream and reduce until the mixture thickens slightly.
Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
Remove the tarragon stem and season with salt and pepper. Stir in the chives.
Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
To serve, cut the fish into indiv
Julia & Jacques Cooking at Home (S1E4) - Full Episode
American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.
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The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
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