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Tequila Cured Gravlax with Monique Barbeau

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.

English
  • Originally Aired August 19, 1995
  • Runtime 25 minutes
  • Content Rating United States of America TV-G
  • Network PBS
  • Created October 7, 2020 by
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  • Modified October 7, 2020 by
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