A Grandfather’s Lessons – Recipe and giveaway
October 7, 2017 by Jenny
In my conversation with Jacques Pépin last
month, one of our topics was A Grandfather’s Lessons and the joy he
experienced creating this book with Shorey. The recipes or lessons
contained in this book range from fast but elegant, easy
to sophisticated that young and old can both appreciate. The
recipe for Arctic Char that we are sharing with our members today
takes a few minutes but presents beautifully. On the other end of
the spectrum is something playful, a curly dog which is a hot dog
with slits that fries up in a pan.
To accompany some of the recipes in this beautiful book are 36 videos – each 10 to 12 minutes long – that can be found on Sur la Table – the links are set forth below each recipe in the book. Jacques, Shorey and Claudine will be touring for A Grandfather’s Lessons and you can find their scheduled events on our calendar.
Special thanks to the publisher for sharing a recipe today with our members and for offering three copies of this special book for our members in the US. Please scroll to the end of this post to enter.
Arctic Char with Tomato
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Serves 2
In this recipe I cook a fillet of Arctic char on the skin side only in a nonstick pan. This recipe also works well with trout. The sauce is a raw tomato puree made in a blender and seasoned with salt, pepper, and olive oil. (It can also be used for pasta or as a summer soup, in which case it should be doubled.)
The pan should be preheated for about 1 minute so it is hot when the fish is placed in it.
Covering the fish during cooking creates steam, which allows the char to cook on top without being turned, and the hot pan delivers a crusty skin without the addition of oil or butter. This dish should be prepared at the last minute because the fish takes only a short time to cook.
Sauce
1 ripe tomato (about 6 ounces), stem and core removed, cut into
1-inch pieces
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ tablespoons best-possible olive oil
Fish
1 Arctic char fillet (about 12 ounces and ¾ inch thick at the
thick end)
1 teaspoon olive oil teaspoon salt
For the sauce: Place the tomato pieces in a blender and process for 15 to 20 seconds, until well pureed. Add the salt, pepper, and oil, and process for another 10 seconds. Set aside.
At cooking time, cut the fillet into 2 pieces. Rub the skin with the oil and sprinkle with the salt. Heat a 10-inch nonstick skillet over high heat for about 1 minute. Place the fish pieces skin side down in the skillet, cover, and cook over high heat for about 3 minutes. Remove the pan from the heat and continue cooking the char in the residual heat for about 1 minute.
Meanwhile, heat the sauce in the microwave until warm, about 1 minute. Divide it between two dinner plates, and place the fish skin side up in the sauce. Serve immediately.
To see how it’s done, go to www.surlatable.com/jacquespepin
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 14th, 2017.
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