Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
Essential Pepin
Ocean Options
Season 1
Episode 25
Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe--not nearly as complicated as it sounds--and Codfish in Olive Oil and Horseradish Sauce.
Support Provided By
Unlock with PBS Passport
25:03
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Unlock with PBS Passport
25:03
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
Unlock with PBS Passport
25:03
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Unlock with PBS Passport
25:03
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Unlock with PBS Passport
25:03
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.