CI Kitchen: Cooking with Paul | French Dish | Part 2
we are back now in the CI kitchen with guest Chef Paul Young and it smells delicious in here it absolutely does let’s remind Ryan what’s on the menu today ah we’re having fresh Cod from Harvest Market and so far we’ve cooked the fish in butter or ghee okay and we’re now finishing the sauce so right now we have onion garlic reduced white wine okay we’re ready to now transfer the wine to another pan and the reason I’m going to do that is because I want to go through a process of straining there’s um nothing wrong with leaving the garlic onion in there but okay what the french like to do is like to clean up the sauce so what we want to do is go in here and squeeze out some of the juices so it’s more about getting the flavor from all of that is yes it is pan juices and then to that we’re going to add cream so this isn’t a chunky sauuce no more oh no so this will look much better when it’s plated oh yeah look at that and we are also we going to add a little bit more cream we also going to put a little squeeze of lemon in there so it’ll be a slightly sweet and sour and my favorite thing kitchen tool is a little lemon squeeze yes I have one of those those things are magic they are and to counter the sour we’re going to go with just a little bit of sugar now sugar in my kitchen is a g nectar so instead of mixing up sugar and water we’ll compensate for that and now the sauce is done all we need to do is put a little bit of salt and pepper into the sauce like so and we are ready to plate and eat oo okay that came together so fast it is now the warm uh the oven is warm because we didn’t want the fish to get cold so here we have the cooked fish and if I may I’m going to squeeze right through yes grab the sauce and we’ll do just like the French do we’ll pour the sauce right on top of the fish that is beautiful now the plate is kind of naked right now so the French like to do is do a little bit of garnish and one of the things we can do is you can take pea puree there’s nothing much more in here than cooked peas salt and pepper and a little bit of lemon so basically go garnish like so nice get a little bit of color in there do you teach people how to do this at your cooking classes absolutely I do the art of plating well it’s whatever the cuisine demands in the French really enjoy decorating their plate so we even put a little look at that there you go all that color you make I I have a question cuz this is a French dish what makes French food so different than other Cuisines around the world depends on History okay at one time French cooking was really elaborate okay since the 1960s and70s the new trend is Noel Cuisine new Cuisine based in Leon and Def philosophy it’s a philosophy Simplicity okay butter salt pepper okay sauce for the flavor a little bit of reduced white wine just a little bit of sweet and sour and the garnish the plating make it beautiful so they get an aesthetic visual experience and it smells a great taste experience wow it’s the whole package everything together well I think I need to try this try in the meantime if you want to connect with Paul Paul come back over here we’re missing you um he’s got some upcoming classes where they’re going to be featuring food of Japan food from Greece we’ll have all of that at ciliving.tv and um if you want to learn more about cooking with Paul we’ll connect you ciliving.tv