Episode 1003

Sauteed Fish Meuniere with Sauce Grenobloise

Recommended side dish: buttered green beans and roasted potatoes tossed with parsley Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes Four 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish 2 cups milk 1 cup unbleached all-purpose flour Kosher salt and freshly ground…


Steak with Homemade Steak Butter

STEAK BUTTER Start to finish: 10 minutes Hands-on time: 10 minutes Servings: Makes about 16 tablespoons (1/2 pound) 1/2 pound Homemade Butter (see recipe below) or store-bought unsalted butter, cut into tablespoons and softened to room temperature 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 garlic clove, finely minced…


Salmon with Crispy Skin and Pepperoncini Lemon Sauce

NOTE: On the show I mentioned that I like East coast salmon because it has a higher fat content than the west coast variety, but I want to clarify that in general wild salmon from the Pacific west coast is a much more sustainable and healthier choice than east coast…