1 ½cupPanko processed in your food processor with Herb De Provence
2TablespoonsOlive Oil, the Chef uses his famous Butter Olive Oil
Port Wine & Tarragon Sauce Beurre Rouge
2tablespoonsSweet Butter
2Shallots minced
¼cupaged Balsamic Vinegar, we use an 18 years old Black Mission Fig
½cupPort Ruby Wine or Madeira
1tablespoonTarragon chopped
½cupChicken Stock
1tablespoonCornstarch dissolved in 1-tablespoon water, ONLY IF NEEDED
3 to 4tablespoonsSweet Butter
Salt and Pepper to taste
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Recipe Instructions
For the Fish:
Preheat Oven to 375˚
Cut the fish into 6 to 7 ounces portion. Or in 3 ounces medallions.Dredge one side only of the fish in the flour, then in the egg and the Panko crumbs.In a sauté pan, heat the olive oil to 365ºF and when hot sear the fish bread side down until golden brown. Transfer to a baking dish and bake for 10 minutes or until cooked to your liking. The chef likes to be about 135ºF to 145ºF internal temperature.
For the Port Wine & Tarragon Sauce Beurre Rouge:
In a saucepan, heat butter and when hot, add the shallots and sauté for 2 minutes. Add the vinegar, tarragon and Port wine and cook for 3 additional minutes. Add the stock, salt and pepper and cook for 10 minutes.
Add cornstarch mixture and stir until smooth. Add more butter at the end off the heat and adjust with salt and pepper IF NEEDED to your liking.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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