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Seafood lovers rejoice! In this week's episode of Today's Gourmet, Jacques Pépin prepares a feast from the sea including a shrimp and garlicky spinach seafood tower and poached salmon with fennel and leeks. Mashed potatoes with celery root and a soufflé with mango sauce round out the menu. Along the way, Jacques shares tips and tricks, including a special tool that makes deveining shrimp a snap, how to create a food tower, a favored method for deboning salmon, and more. In This Episode: 00:00: Timbal of shrimp and spinach 1:45 How to peel shrimp 5:59 How to construct a seafood tower 7:12 Poached salmon in white wine with julienned vegetables fennel, leek, carrots 9:22 How to filet a salmon 10:15 Method for deboning salmon 11:40 Mashed potatoes with celery root recipe 15:33 Soufflé with mango sauce Today's Gourmet with Jacques Pépin - Full episode Season 3, Episode 308, 1994. Seafood Lovers Delight Subscribe to watch a new
