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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.
Learn Jamie Oliver’s smoked salmon sandwich, featuring crème fraîche and lemon. Get pro tips from London’s Secret Smokehouse expert Max Bergius.
Master filleting and prepping fish at home with Jamie Oliver
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.
It’s not breakfast in Jamaica without ackee and saltfish, a dish that Kwame’s Grandma Gloria would serve him as a child. Kwame teaches all about Jamaica’s national dish that reminds him of comfort and heritage.
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.
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!
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.
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.
Master Escovitch Fish with chef Kwame Onwuachi
Join Asma Khan for her Bengali Supper lesson and learn to grill fish kebabs, paneer, smoky eggplant dip, and sweet potato salad
Join chef Francis Mallmann to master Asador Trout A La Vara cooked over open fire using only sticks and fresh trout – no pans needed
Discover how Francis Mallmann cooks trout fillets between crisp potato cakes and perfects fish filleting in his Trout-Stuffed Rösti recipe
Learn to make Chupín de Trucha – Fisherman’s Soup with chef Francis Mallmann and master rich, layered flavors from fresh fish, bones, and simple ingredients
Join Francis Mallmann and master his salt-crusted trout recipe cooked over fire. Learn the secrets of the infiernillo oven tonight
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Master steamed fish with miso Hollandaise alongside chef Edward Lee
Master fish dishes with chef Erez Komarovsky – oven-baked with grapes and tomatoes, plus refreshing fish crudo with berries and chilis
Learn from the World’s Best Chefs.
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