Cooking French food doesn’t have to be a special occasion. Today, we have two French-inspired recipes that are perfect for weeknight meals. Christie Morrison makes trout amandine, a pan-fried trout with a delicious browned butter sauce, for Julia Collin Davison. Toni Tipton-Martin highlight the impact Julia Child had on American audiences in the 1960s, making French food approachable for home cooks. Jack Bishop discusses the difference between different types of freshwater fish, showing which are most cost-effective and offer the best mild flavor. Adam Ried and Bridget Lancaster talk through different bench scrapers, and why they make durable, multi-use tools. Finally, Bridget joins Ashley Moore to make Lentilles du Puy, known as the caviar of lentils in France, building on a mirepoix and finishing the dish with crème fraîche for a truly luxurious dish.
00:00 Intro
00:31 How to Make Trout Amandine
04:39 Julia Child’s Impact on French Cooking at Home
11:08 Types of Freshwater Fish
13:46 Best Bench Scraper
17:11 How to Make Lentilles du Puy with Spinach and Crème Fraîche
Trout Amandine Recipe: https://cooks.io/3QhRJtZ
Lentilles du Puy with Spinach and Crème Fraîche Recipe: https://cooks.io/4tq2FnO
The Best Bench Scrapers: https://cooks.io/4m4EFnG
Winner: https://cooks.io/4dV3ctm
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9 Comments
First
Tilapia is a cleaner fish, by product of fisheries, Ill never eat it.
Hard to find a fresh fish in Montana.
Jack did a great job speaking about freshwater fish. But omitted a absolutely wonderful fish, Walleye. When properly cooked you could serve it as Halibut and most folks would never know. Next up, trout and steelhead. He did mention Rainbow trout but treated Steelhead as a different fish. Not true, I'll explain. A Steelhead is a ocean run Rainbow trout. Meaning a Rainbow that has journeyed to the ocean or in the case of the Midwest, to the great lakes, then returned to it's spawning waters. Biologist still don't know what makes some Rainbows to remain in fresh water and others make the journey to the ocean but otherwise they are the same fish. While on this subject Atlantic salmon are not true salmon and are more closely related to Steelhead. Both have a lighter flavor then most Pacific salmon. And of the Pacific salmon Pinks are the litest flavored. 🐟🎣😋
I love trout, and I was pleased to hear Julia mention that fish skin is delicious. Seasoned and cooked crisp, it’s a treat and a half.
Nothing can beat the CDK bench scraper. Too bad they didn’t have one to compare.
Trout is too fishy for me…
How can you discuss fresh water fish and not mention perch or walleye?
How about adding some dry vermouth or dry white wine to those lentils and maybe some thyme as well for even more french flavor?