How to Make Fish Finger Sandwich
One of the best sandwiches on earth and being homemade takes it to another level!
Tartar Sauce
Mayonnaise - 6 Tablespoons
Shallots - 2
Egg - 1
Cornichons - 60g
Capers - 60g
Chives - Small Bunch
Tarragon - small Bunch
Lemon - 1
Fish Fingers
Skinless & Boneless Cod Loin - 1
Cooking oil (Rapeseed or Vegetable)
Plain Flour - 5 Table Spoons
Salt
Pepper - 3 Tea spoons
White Pepper - 3 Tea spoons
Paprika - 3 Tea spoons
Eggs - 2
Golden Breadcrumbs - 4 Table Spoons
chefrick.co.uk
Recreate Bistro Recipes at Home with Jacques Pépin | KQED
Recreate an evening out at a cozy French cafe with this menu prepared by Jacques Pepin. He starts off the meal with a fennel and pear salad with sun dried tomatoes. Instead of croutons, he bakes won ton chips to give the dish an added crunch. Next he moves on to the main course: a succulent fillet of pork served with handmade gnocchi. And for dessert, forget the frapuccino, Jacques makes a frozen coffee dessert you can enjoy at home.
In This Episode:
00:00
1:00 Fennel and pear salad with sun dried tomatoes
4:35 How to make won ton wrapper chips
7:12 Fillet of pork charcuterie with gnocchi recipe. How to make handmade gnocchi.
21:37 Make a frozen coffee dessert at home
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 2, 1992. Corner Cafe
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Beef Tenderloin and Cucumber Canapés - Casserole Queens
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Beef Tenderloin Canapé
1 tablespoon brined green peppercorns, chopped
1 tablespoon fresh tarragon, chopped
2 green onions, chopped, plus more for garnish
1/2 teaspoon salt
1 1/2 pounds beef tenderloin, trimmed
5 tablespoons olive oil, divided
1 baguette, cut into 1/4-inch thick slices
1/2 cup whipped cream cheese, at room temperature
2 tablespoons prepared horseradish
1.Preheat oven to 400F.
2.In a shallow dish combine green peppercorns, tarragon, green onions and salt. Coat beef tenderloin in 1 tablespoon of olive oil and roll the beef in the peppercorn mixture, pressing it into the meat to adhere.
3.Heat 2 tablespoons of oil in a large skillet over high heat. Add the beef and sear until browned on all sides. Transfer to the oven and roast beef to 130F for medium rare, 10-15 minutes. Remove from the oven and allow to cool to room temperature. Wrap the beef in foil and refrigerate overnight or for at least 4 hours.
4.Reduce the oven temperature to 300F. Arrange the baguette slices on a baking sheet, brush with 2 tablespoons of olive oil and toast on both sides until golden brown.
5.In a small bowl whisk together the cream cheese and horseradish. Remove the beef from the refrigerator and slice it against the grain as thinly as possible. Spread an equal amount of horseradish cream on each toast. Top with a slice of beef and garnish with green onion.
Makes 24 canapés
Cucumber Canapés
1 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon yellow onion, grated
1 tablespoon chives, minced
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon dill, chopped, plus more for garnish
1 loaf rye bread
1 medium English cucumbers, thinly sliced
2 tablespoons pimentos, chopped
1.In a food processor combine mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic, spices, and dill until smooth. Remove to a bowl and place in refrigerator.
2.Using a 2-inch biscuit cutter, cut out circles from the rye bread. Spread mayonnaise mixture over the bread, top with a cucumber slice and garnish with pimento and dill sprig.
Yields: 12 canapés
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