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Fish
Francis teaches how to build a makeshift grill and cooks freshwater brook trout fish “a la vara”, crucified asador-style over an open flame.
Gain the confidence and technique to break down a whole fish at home. Jamie walks you through the skills you need to select, fillet, and prep an entire fish from start to finish. Using salmon to demonstrate, Jamie explains his method to create a variety of serving styles and teaches how to make the most of the trimmings so you can waste less, meal prep, and save money. One fish, endless opportunities.
Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd pleaser for your family and friends.
Learn how to butterfly fish and grill it over an open flame.
Learn how to properly season and sear a piece of fish. Even better, Nancy will show you precisely when to flip the fish for that perfectly crispy skin.
The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.
The fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers, and garden tarragon. Light and fresh, perfect on a hot day.
Erez roasts fish in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt.
Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.
One of the most intriguing components of this dish is the creamy egg yolk sauce, a riff on the classic Hollandaise sauce with miso paste, bringing a rich and umami-packed contrast to the light tasting fish.
A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!
Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Francis uses a freshwater brook trout, known for its vibrant pink color, but you can always substitute for different kinds of fish like flounder, snapper, and sole. Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd-pleaser for your family and friends.
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
“Oh! It’s so beautiful! I love you trout!” – Francis Mallmann Francis invented the infiernillo or “little hell” oven about 20 years ago to cook fish outside. Today, he proclaims his love for Patagonian trout and its magical taste as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout. “Once we fish something or kill an animal to eat it, we must respect who he is. And try to get the best out of him,” Mallmann says. That’s why he doesn’t add anything else to this recipe other than olive oil and salt. “Even adding lemon would be sacrilege,” he proclaims. If you don’t have access to an outdoor space to build the two-tiered fire oven, Francis teaches you how to make this fish encased in salt inside your kitchen, too. And just remember: “There’s nothing sadder than an overcooked fish. It makes me cry.” So, don’t overcook your fish and make Francis Mallmann shed tears of sadness.
Transport yourself to the beaches of Jamaica and make Kwame’s favorite fried dish. The freshly-caught snapper is rubbed with marination and all-purpose seasoning, shallow-fried until the skin crisps, then is drenched with Escovitch sauce, a mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers.
Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.
Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.
No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish.
This fish stew is proven to nourish the body and soul. Francis teaches how to truly build and layer complex flavors with simple ingredients. Hint: The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care.
Francis invented the infiernillo or “little hell” oven about 20 years ago. Today, he proclaims his love for Patagonian trout as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout.
Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.
Learn how to make a nutritious and delicious meal for any night of the week with Edward’s easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.
Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.
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