Raymond Blanc's Kitchen Secrets - Season 1 Episode 2 Fish
Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing.
Another of the cheaper fish available, pollock, is given a French twist with a sauce Grenobloise made with capers, butter and lemon, all served on a base of creamy mash.
Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.
Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel.
First Air Date: Feb 15, 2010
Last Air date: Apr 18, 2011
Season: 2 Season
Episode: 16 Episode
Runtime: 30 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 3.127
Language: English
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