Ep 12. The French Chef: Fish Dinner In Half An Hour

The French Chef with Julia Child season 4 episode 12, titled "The French Chef: Fish Dinner In Half An Hour," features the iconic chef Julia Child preparing a quick and easy fish dish for a delicious dinner in just thirty minutes.

Julia begins by introducing the meal she will be preparing - cold mackerel with a warm goat cheese salad. She emphasizes the importance of speed when cooking fish, as it can quickly become dry and overcooked. She proceeds to fillet the mackerel, removing the bones and skin to prepare it for the dish.

Julia then moves on to the warm goat cheese salad, which she notes can be made in advance and reheated quickly before serving. She begins by sautéing garlic and shallots in a pan with oil, then adds sliced mushrooms, salt, and pepper. After the mushrooms have cooked down, she adds creamy goat cheese, stirring until it melts and forms a sauce. She then tops off the mixture with chopped parsley and sets it aside for later.

Back to the mackerel, Julia seasons it with salt, pepper, and a sprinkle of flour before pan-frying it in butter and oil. She cooks it only on one side to avoid overcooking, sacrificing the crispy skin for a juicy, tender fillet. She adds lemon juice to brighten the flavors and carefully plates the mackerel and warm goat cheese salad together on a serving dish.

To complement the dish, Julia suggests serving a light white wine such as Muscadet. She encourages viewers to experiment with their own creations, using the basic techniques she demonstrated to cook other types of fish and pair them with different salads or sides.

Throughout the episode, Julia emphasizes the importance of using fresh ingredients and keeping things simple for a delicious and satisfying meal. Her joy and passion for cooking are infectious, making for a delightful and informative viewing experience.