Salmon and Grouper with Patrick Clark

PATRICK CLARK WAS BORN INTO THE BUSINESS.

SINCE HIS FATHER WAS A CHEF, AND PATRICK EVEN GOT HIS FIRST MERIT BADGE AS A BOY SCOUT IN COOKING.

HE STARTED HIS TRAINING AT NEW YORK CITY'S TECHNICAL COLLEGE AND WAS URGED BY THE MENTORS TO GET MORE CLASSICAL EXPERIENCE ABROAD.

IT WAS IN FRANCE WITH MICHEL GUERARD AT EUGENIE LES BAINS, THAT HE BECAME REALLY INSPIRED.

"THAT WAS A MIND-BLOWING EXPERIENCE" HE SAYS, "THE CARE AND INTENSITY WITH WHICH FOOD WAS HANDLED.

IT WAS A TOTAL REVOLUTION FOR ME".

RETURNING HOME, HE WORKED IN A NUMBER OF NEW YORK RESTA OF NE.

STARTED HIS OWN, THE ODEON AND THE CAFE LUXEMBOURG AND NOW PRESIDES OVER THE KITCHEN AT THE DISTINGUISHED OLD HAY-ADAMS HOTEL IN WASHINGTON, D.C., ACROSS THE PARK FROM THE WHITE HOUSE.

CHEF PATRICK DESCRIBES HIS COOKING AS CONTEMPORARY AMERICAN BASED ON SOLID FRENCH TECHNIQUES AND INFLUENCES FROM ANYWHERE THAT GOOD FOOD IS PRODUCED.

HE THUS INTRODUCES HIMSELF WITH AN IMAGINATIVE FRESH SALMON ROULADE, WHICH COMBINES A JAPANESE SUSHI TECHNIQUE WITH A SAUCE BASED ON SPANISH GAZPACHO AND A COOKING METHOD ADAPTED FROM HIS BOY SCOUT DAYS.

THIS IS A FILETED NORWEGIAN SALMON WHICH WE'LL DO AN INTERESTING PREPARATION WITH TODAY.

WE'RE GONNA REMOVE THE PIN BONES FROM DOWN THE MIDDLE OF THE SALMON, AND THE BEST WAY TO, TO LOCATE THE PIN BONE IS TO RUN YOUR FINGER DOWN THE MIDDLE OF THE FILET OF SALMON AND TO UPLIFT THEM A LITTLE BIT.

AND THEN WITH A PAIR OF PLIERS, PREFERABLY NEEDLE-NOSE, YOU CAN GO INTO THE SALMON, LOCATE THE BONES AND REMOVE THEM BY PULLING THEM OUT.

AND ONCE YOU GET USED TO THIS IT'S PRETTY EASY.

OK, AND DOUBLE CHECK TO MAKE SURE THAT THE PIN BONES ARE GONE BY RUNNING YOUR FINGER DOWN, AND AS WE SEE WE LOCATED ANOTHER ONE.

OKAY, AND WE'VE GOT THEM ALL OUT.

NOW, WE'RE GOING TO SPLIT THIS PIECE OF SALMON LIKE A BOOK, AND TURN IT TO THE SIDE, AND WITH A VERY SHARP KNIFE, WE'RE GOING TO FOLLOW THE FULL LENGTH OF THE SALMON AND OPEN IT UP JUST LIKE A BOOK.

AND IT'S BEST IF YOU CAN DO THIS IN ONE CUT, RIGHT THROUGH THE SALMON, ABOUT THREE QUARTERS OF THE WAY THROUGH.

AND WHEN YOU MAKE YOUR FIRST CUT, START TO OPEN IT UP SO YOU CAN SEE EXACTLY WHERE YOU ARE WITH THE KNIFE.

SO YOU DON'T CUT ALL THE WAY THROUGH.

BUT IF YOU HAPPEN TO CUT ALL THE WAY THROUGH, YOU COULD STILL SALVAGE IT, SO IT'S OKAY.

AND WE'RE GOING TO PLACE THIS ON A PIECE OF PARCHMENT PAPER.

AND PLACE OUR SALMON ON TOP OF THE PARCHMENT PAPER.

THE SALMON NEEDS TO BE POUNDED OUT A LITTLE BIT, SO WE NEED TO PUT A PIECE OF PLASTIC WRAP OVER THE TOP OF THAT TO FACILITATE THE POUNDING.

OKAY, HERE WE HAVE OUR MEAT POUNDER, OR AH, CARPACCIO POUNDER AS WE CALL IT AT THE RESTAURANT.

WE USE IT TO POUND OUT FISH.

AND YOU WANT TO GET THIS AS EVEN AS POSSIBLE AND NOT TOO THIN.

JUST MAKE SURE THAT THE SALMON IS THE PERFECT THICKNESS, SO YOU HAVE A NICE EVEN ROLL.

THAT LOOKS PRETTY GOOD.

AT THIS POINT, WE REMOVE OUR PLASTIC AND WE CAN DISCARD THAT.

AND WE'RE GOING TO SEASON THE SALMON WITH SOME SALT, WE USE KOSHER SALT AND A LITTLE FRESH PEPPER.

NOT TOO MUCH PEPPER ON THE INSIDE BECAUSE WE ARE GOING TO BE PUTTING PEPPER ON THE OUTSIDE OF THE DISH.

HERE WE HAVE A LITTLE COOKED LEEK JULIENNE WHICH WE'RE GOING TO SPREAD ACROSS THE SALMON NOW.

THIS YOU WANT TO PUT JUST A THIN LAYER OF LEEK JUST TO ACTUALLY VEIN THROUGH THE SALMON WHEN YOU CUT IT, YOU'LL SEE THIS NICE UM, LIGHT GREEN LEEK, THE COLOR OF THE LEEK THROUGH THE MIDDLE OF THE SALMON WHEN YOU SLICE IT.

YOU DON'T WANT TO PUT TOO MUCH BECAUSE THEN IT WILL BE DIFFICULT TO ROLL THE SALMON UP.

OKAY, NOW HERE WE WILL USE THE PARCHMENT PAPER TO FACILITATE THE ROLLING.

AND WE'RE GOING TO START AT THE END, YOU'RE GOING TO ROLL THIS JUST LIKE YOU'RE ROLLING A BIG CIGAR.

USING THE PARCHMENT PAPER YOU'RE GOING TO ROLL AND TUCK.

YOU'RE GOING TO ROLL AND YOU MOVE THE PARCHMENT AS YOU MAKE YOUR ROLL AND TUCK.

MAKE SURE THAT IT'S NICE AND TIGHT.

AND USE THE PARCHMENT TO PULL THE SALMON UP AND TUCK AND TUCK IT NICE AND TIGHT.

AND YOU'RE GONNA END UP LIKE WE HAVE A BIG SALMON SAUSAGE.

THEN YOU'RE GONNA BRING IT BACK TO YOU, TUCK THE PAPER NICE AND TIGHT, AND DON'T BE AFRAID TO ROLL IT TIGHT, THIS IS WHERE THE SALMON IS GOING TO GET ITS PERFECTLY ROUND SHAPE.

THIS DISH WAS INSPIRED ACTUALLY BY UM, JAPANESE SUSHI-TYPE DISHES.

IT'S GOING TO LOOK ALMOST LIKE A SUSHI-TYPE SALMON, SO IT HAS TO BE NICE AND TIGHT.

THEN YOU'RE GOING TO TWIST THE ENDS.

OKAY, AND TO MAKE THEM STAY NICE AND TIGHT WE'RE GOING TO TIE THEM WITH A PIECE OF STRING, RIGHT UP TO THE, TO THE TIP OF THE SALMON HERE, AS CLOSE AS POSSIBLE.

OKAY, THEN WITH A PAIR OF SCISSORS, JUST TRIM DOWN THE PAPER, AND THE STRING IF YOU HAVE TOO MUCH, AND AT THIS POINT THE SALMON HAS TO BE PLACED IN THE REFRIGERATOR AND SET ASIDE TO CHILL FOR AN HOUR.

AND, ONCE THAT'S DONE, WE HAVE THIS.

NOW WE HAVE TO REMOVE THE ENDS, AND WE'RE GOING TO SET THAT ON THE SIDE.

NOW WE HAVE TO ROLL THIS IN THE BLACK PEPPER IN THE FOIL.

NOW ROLLING IT IN THE FOIL IS THE EXACT SAME THING THAT WE DID IN THE PARCHMENT PAPER.

THE FOIL IS REALLY GOING TO REINFORCE THE SHAPE BECAUSE THE FOIL IS STRONGER THAN THE PARCHMENT AND WE'RE ALSO GOING TO COOK THIS IN THE FOIL.

SO WE NEED TO FIRST BRUSH OUR FOIL WITH A LITTLE OIL, THIS IS CANOLA OIL RIGHT HERE.

THE SALMON ACTUALLY HAS ENOUGH FAT CONTENT OF ITS OWN WHERE IT REALLY WOULDN'T STICK TO THE FOIL, BUT WE WANT TO INSURE THAT IT REALLY COMES OUT.

SO WE DON'T TAKE ANY CHANCES HERE, WE'RE GONNA JUST BRUSH THE FOIL WITH A LITTLE BIT OF OIL.

AND WE'RE GONNA UNROLL THE SALMON RIGHT ONTO THE FOIL.

THE BEST THING TO DO IS JUST TO PLACE IT ON THE FOIL, IN THE PARCHMENT AND UNROLL IT AND REMOVE THE SALMON.

OKAY, AND YOU SEE HOW IT KEEPS ITS SHAPE FROM BEING CHILLED FOR AN HOUR.

SO THE CHILLING IS REALLY ABSOLUTELY NECESSARY FOR THE SALMON TO MAINTAIN ITS SHAPE.

OKAY, NOW WE'RE GOING TO LIGHTLY COAT THIS WITH SOME CRACKED BLACK PEPPER.

THE AMOUNT OF PEPPER YOU PUT ON THE SALMON IS TOTALLY UP TO YOU.

IT DEPENDS ON HOW MUCH PEPPER YOU LIKE.

IT IS A LITTLE PEPPERY, WHICH IS WHY WE SERVE IT WITH A GAZPACHO SAUCE.

THAT WILL ABOUT DO IT.

OKAY, THEN THE SAME WAY WE DID BEFORE WITH THE PARCHMENT, WE'RE GONNA START WITH A NICE TIGHT ROLL.

OKAY, ROLL IT UP NICE AND TIGHT.

AND HERE YOU WON'T NEED ANY STRING BECAUSE THE FOIL WILL KEEP ITS SHAPE BY ITSELF.

TWIST THE ENDS, NICE AND TIGHT.

OKAY, AND AT THIS POINT THE DISH CAN BE PREPARED UP TO 3 OR 4 HOURS IN ADVANCE.

BECAUSE YOU'RE GOING TO COOK IT RIGHT IN THE FOIL AND THEN LET IT COOL IN THE FOIL WHEN YOU'RE READY TO, RIGHT BEFORE YOU SERVE IT.

OKAY, AND WE'LL SET IT ASIDE AND PLACE IT IN THE REFRIGERATOR WHILE WE PREPARE OUR SAUCE.

THE SAUCE WE'RE PREPARING FOR THIS SALMON IS BASED ON A MAYONNAISE AND IT'S ACTUALLY INSPIRED BY THE SPANISH SOUP GAZPACHO AND IT'S GOING TO HAVE THOSE FLAVORS IN IT.

UM, FRESH TOMATO JUICE, CUCUMBER JUICE, LEMON, VINEGAR, AND THIS IS AN OLIVE OIL BASED MAYONNAISE.

AND THE REASON WE USE OLIVE OIL TO MAKE THIS MAYONNAISE, IS AGAIN, WE WANT TO GIVE IT THAT MEDITERRANEAN INFLUENCE LIKE THE SPANISH GAZPACHO.

SO THIS IS MADE WITH EGG YOLKS AND OLIVE OIL AND SALT AND PEPPER JUST LIKE YOU WOULD MAKE A REGULAR MAYONNAISE.

OKAY, TO THAT WE'RE GOING TO ADD OUR CUCUMBER JUICES, AND OUR TOMATO JUICE, AND WE'LL WHISK THOSE INTO THE MAYONNAISE.

NOW THIS IS A COLD SAUCE, AND THE SAUCE IS GOING TO HAVE A DISTINCTLY DIFFERENT FLAVOR ONCE IT'S CHILLED.

THE CONSISTENCY OF THE SAUCE SHOULD LIGHTLY COAT THE BACK OF A SPOON.

OKAY, WE'RE GOING TO ADD A LITTLE MINERAL WATER.

THIS IS A NON-SPARKLING MINERAL WATER AND YOU CAN USE WHATEVER YOU'D LIKE.

OKAY, WHAT THE WATER DOES HERE, IT HELPS TO THIN THE MAYONNAISE AND BRINGS OUT THE CLARITY AND THE FLAVOR OF THE TOMATO JUICE AND THE CUCUMBER JUICE.

BUT WHEN THE SAUCE IS FINISHED, WE DON'T WANT TO TASTE ONLY ONE INGREDIENT.

WE DON'T WANT TO JUST TASTE THE CUCUMBER OR THE TOMATO, WE WANT TO TASTE THE WHOLE HOMOGENEOUS GAZPACHO TYPE, FLAVORED SAUCE.

LITTLE SALT, AND AGAIN, REMEMBER THIS IS GOING TO BE A COLD SAUCE, SO WHEN YOU ADD THE SALT AND AFTER IT'S CHILLED, THE FLAVORS WILL BE SLIGHTLY MUTED SO YOU MIGHT HAVE TO RE-SEASON AGAIN.

A PINCH OF CAYENNE, A LITTLE LEMON JUICE, ABOUT THE JUICE OF HALF A LEMON.

AND A COUPLE OF DROPS OF RED WINE VINEGAR.

OKAY, THEN, YOU WANT TO COVER THIS WITH PLASTIC WRAP, PUT IT IN THE REFRIGERATOR FOR ABOUT TWO HOURS RIGHT BEFORE YOU SERVE YOUR SALMON.

OKAY, NOW THAT THE SALMON IS COOL ENOUGH, LONG ENOUGH TO RETAIN ITS SHAPE, WE'RE GOING TO COOK IT.

IN THE PAN HERE WE HAVE A LITTLE BIT OF PEANUT OIL.

I LIKE TO USE PEANUT OIL FOR THIS OPERATION BECAUSE IT HAS A HIGH SMOKE POINT.

WE WANT TO GET THIS TO ABOUT 500, 550 DEGREES, OKAY, SO IT'S NICE AND H. I WOULD NOT USE OLIVE OIL OR THE OTHER OILS IN THIS, OR EVEN VEGETABLE OIL BECAUSE THEY BURN.

AND THEN, BELIEVE IT OR NOT, ALTHOUGH IT'S WRAPPED IN THE FOIL, IT WOULD STILL GIVE IT KIND OF A RANCID TASTE.

THIS IS NICE AND HOT, IT'S JUST ABOUT SMOKING.

I'M GOING TO PLACE THE SALMON IN THE PAN.

AND YOU'RE NOT GONNA REALLY HEAR ANYTHING, ANY SIZZLING OR ANYTHING LIKE THAT THE FIRST TIME YOU PUT THE SALMON IN THE PAN.

AND IT'S VERY IMPORTANT THAT YOU ROLL IT SO IT GETS NICE AND GOLDEN BROWN ON ALL SIDES.

THIS IS AH, REALLY A TIMED DISH, UM, BECAUSE THERE'S REALLY NO WAY FOR YOU TO SEE THE SALMON THROUGH THE FOIL, SO YOU CAN'T REALLY TELL IF IT'S COOKED BY LOOKING AT IT, SO WE HAVE TO DO THIS BY TIME AND ALSO BY FEELING IT.

REMEMBERING THE FACT THAT THE FOIL WILL RETAIN HEAT AFTER IT COMES OUT OF THE PAN AND WE'D LIKE THE SALMON TO BE MEDIUM ON THE INSIDE.

SO, WE'RE LOOKING ABOUT BETWEEN THREE TO FIVE MINUTES TO DO THIS, DEPENDING UPON THE SIZE OF THE SALMON, AND THIS IS ABOUT 2 - 2 1/2 INCHES IN DIAMETER, SO WE'RE LOOKING AT ABOUT BETWEEN THREE TO FIVE MINUTES TO ROLL THIS IN THE HOT OIL HERE.

OKAY, WE'LL REMOVE THE SALMON FROM THE PAN, PUT IT ON A TOWEL TO DRAIN.

SET YOUR OIL ON THE SIDE TO COOL.

DO NOT PUT IT INTO ANY WATER OR ANYTHING OF THAT NATURE BECAUSE IT WILL CAUSE IT TO FLARE UP.

YOU SET YOUR SALMON ON A TOWEL AND LET IT COOL TO ROOM TEMPERATURE FOR ABOUT AN HOUR BEFORE YOU SLICE IT.

NOW WE WANT TO ADJUST THE SEASONING IN OUR SAUCE.

IF YOU REMEMBER WHAT I TOLD YOU BEFORE, THAT ONCE THE SAUCE IS CHILLED, SOMETIMES THE FLAVORS GET MUTED, ESPECIALLY SALT.

SO YOU WANT TO TASTE THE SAUCE, AND YOU'RE GOING TO BE SURPRISED THAT THE UM, HOW FLAVORFUL THE JUICES ARE NOW.

THAT'S PRETTY GOOD.

WHAT YOU'RE TASTING FOR NOW IS TO MAKE SURE THERE'S ENOUGH SALT AND PEPPER.

IT COULD USE A BIT MORE PEPPER FOR ME.

THE ACID BALANCE IS PRETTY GOOD.

THERE'S JUST ENOUGH VINEGAR AND LEMON TO CUT THE RICHNESS OF THE MAYONNAISE AND YOU REALLY TASTE THE UM, THE HOMOGENIZATION OF THE CUCUMBER AND TOMATO JUICE.

IT TASTES JUST LIKE A GAZPACHO SAUCE.

TAKE A NICE CLEAN SPOON AND STIR IN THE FRESH PEPPER AND PUT THAT TO THE SIDE.

WE'RE GOING TO REMOVE OUR SALMON FROM THE TOWEL, AND, THE TWO END PIECES OF THE SALMON ARE NOT REALLY GOING TO BE USABLE SO WE'RE GOING TO TRIM THOSE AWAY.

I ALSO FIND THAT THE FOIL FACILITATES THE SLICING OF THE SALMON, SO YOU DON'T WANT TO UNROLL THE WHOLE FILET OF SALMON.

YOU WANT TO LEAVE IT IN THE FOIL.

AND WITH A VERY SHARP KNIFE, JUST CUT OFF THE END.

OKAY, AND PUT THAT ON THE SIDE.

AND ACTUALLY MAKE SURE YOU DON'T LEAVE ANY FOIL PIECES IN THE SALMON ALSO WHICH CAN HAPPEN BY CUTTING INTO THE FOIL.

BUT YOU'RE GOING TO MAKE A SLICE OF ABOUT THREE QUARTERS OF AN INCH.

AND WITH A SAWING MOTION SLICE RIGHT THROUGH THE FOIL AND THE SALMON.

OKAY, AND WHEN YOU GET DOWN TO THE END, YOU CAN SEE THE NICE VEIN OF LEEK ON THE INSIDE AND NICE MEDIUM SALMON IN, IN THE MIDDLE THERE.

AND WE NEED ONE MORE SLICE FOR AN ORDER.

AN ORDER, I MEANT A PORTION.

SLICE RIGHT THROUGH.

OKAY, AND WE'RE GOING TO SET YOUR SALMON ASIDE.

AND THEN WE'RE GOING TO UNROLL IT.

OKAY, YOU SEE IT LOOKS JUST LIKE A LITTLE JAPANESE SUSHI ROLL.

PLACE THEM ON A PLATE AND WE'RE GOING TO TAKE A LADLE OF OUR SAUCE, YOU CAN BE GENEROUS WITH THE SAUCE.

THEN WE'RE GOING TO ADD OUR GAZPACHO GARNISHES.

DICED CUCUMBER FIRST, WHICH HAS BEEN BLANCHED, ROASTED RED PEPPER, AND THEN SOME CHOPPED CHIVE.

THERE WE GO.

CHEF PATRICK USED FARM-RAISED SALMON FOR THAT DISH BECAUSE HE CAN DEPEND ON ITS SIZE AND ITS QUALITY.

HE EVEN WHIPPED UP HIS OWN MAYONNAISE FOR THE SAUCE.

BUT I'VE TRIED IT WITH MY FAVORITE STORE-BOUGHT MAYONNAISE AND THAT WORKED VERY WELL TOO.

HE MADE THE TOMATO JUICE BY PUREEING THE WHOLE FRUIT, SKIN, SEEDS, AND ALL IN THE BLENDER AND THEN STRAINING IT.

AND HE DID THE CUCUMBER IN EXACTLY THE SAME WAY.

AND NOW, PATRICK WILL SHOW US HOW TO GIVE A MOST INGENIOUS BOOST OF FLAVOR TO ANY NICE BUT UNDISTINGUISHED FISH SUCH AS THE LOWLY GROUPER.

THERE ARE MANY DIFFERENT TYPES OF GROUPER.

THIS IS A RED GROUPER WHICH COMES FROM THE GULF DOWN IN FLORIDA.

IT'S ONE OF THE MANY SPECIES THAT ARE, THAT ARE AVAILABLE DOWN THERE.

AND YOU SEE THE, THE FLESH IS WELL KIND OF A SNOWY WHITE, AS OPPOSED TO THE BLACK GROUPER WHICH IS A LITTLE BIT MORE TRANSLUCENT.

OKAY, BUT IT IS ABSOLUTELY FRESH PIECE OF FISH.

AND WE'RE GOING TO SEASON IT WITH SOME SALT AND PEPPER AHEAD OF TIME BEFORE WE PREPARE OUR HORSERADISH CRUST.

HERE'S SOME FRESH BLACK PEPPER HERE, YOU COULD USE WHITE PEPPER IF YOU'D LIKE, IT'S, IT'S GOING TO BE COVERED SO YOU WON'T SEE THE BLACK PEPPER.

AND A LITTLE SALT, KOSHER SALT HERE AGAIN.

OKAY, AND SET YOUR FISH ON THE SIDE.

NOW TO PREPARE THE HORSERADISH CRUST, WE'RE GOING TO HAVE TO GRATE SOME HORSERADISH AND THIS IS A HORSERADISH ROOT.

THIS ONE IS PEELED, THIS IS WHAT IT LOOKS LIKE UNPEELED.

AND, HOLDING IT FIRMLY, JUST BRING IT ACROSS THE GRATER UNTIL YOU GET ABOUT THREE QUARTERS OF A CUP OF HORSERADISH ROOT HERE.

AGAIN, YOU CAN PUT THIS IN A FOOD PROCESSOR IF YOU'D LIKE, JUST CUT IT UP INTO SMALL PIECES AND PROCESS IT UNTIL IT'S FAIRLY COARSELY GRATED.

OKAY, NOW WE'RE GOING TO TAKE OUR HORSERADISH AND PUT IT INTO OUR BREAD CRUMBS.

OKAY, AND SET THAT ASIDE.

OKAY, NOW WE'RE GOING TO PREPARE OUR EGG WASH. WE'LL BREAK UP THE EGGS A LITTLE BIT.

THE CLASSIC TERM FOR THIS IS CALLED AN ANGLAISE, AND USUALLY IT'S EGGS, OIL, AND MILK, AND IT'S USED WHEN YOU,UM, IN THE CLASSIC TERM FOR PAINEING OR FOR BREADING SOMETHING.

AND, JUST A LITTLE BIT OF MILK THERE.

AND WHAT WE DO WITH THE EGGS, IN CONJUNCTION WITH THE FLOUR AND THE BREAD CRUMB CRUST, IS THAT THE FLOUR GOES ONTO THE FISH FIRST, AND THE FLOUR HOLDS THE EGG, AND THE EGG HOLDS THE, THE BREAD CRUMB CRUST AND ALL OF IT STAYS ON THE FISH, ...WE HOPE... NOW I'M GOING TO BRING OUR BREAD CRUMBS WHICH HAVE THE HORSERADISH, WE HAVE OUR FLOUR WHICH HAS BEEN SEASONED WITH KOSHER SALT AND FRESHLY GROUND PEPPER.

WE'RE GOING TO PUT OUR EGGS IN A FLAT DISH ALSO SO AS NOT TO GET TOO MUCH EGG WASH ON THE OTHER SIDE OF THE FISH WHICH IS NOT BEING BREADED, WHICH IS ANOTHER INTERESTING PART OF THIS DISH.

THAT THE, ONLY ONE SIDE, THE SIDE, THE, UM, THE TOP SIDE OR THE SIDE THAT'S CLOSEST TO THE BONE IS BEING BREADED AND NOT THE SKIN SIDE.

HERE WE HAVE SOME FRESHLY CHOPPED PARSLEY, THYME AND ROSEMARY.

WE'LL ADD THAT TO THE HERBS, TO THE BREAD CRUMBS AND THE HORSERADISH, WE'LL MIX IT IN.

AND GET ALL THE HERBS AND THE HORSERADISH EVENLY DISTRIBUTED THROUGHOUT THE BREAD CRUMBS.

NOW WE'LL PROCEED TO LIGHTLY BREAD THE FISH IN THE FLOUR, AGAIN, THE SEASONED SIDE DOWN INTO THE FLOUR.

YOU WANT TO SHAKE OFF ALL THE EXCESS BECAUSE THE FLOUR OTHERWISE WOULD GET GUMMY AND WE DON'T WANT THAT.

IT'S JUST TO FACILITATE HOLDING THE EGG WASH.

OKAY, INTO THE EGG, DRIP OFF THE EXCESS, AND INTO THE HORSERADISH CRUST.

PAT IT ON FIRMLY AND PICK IT UP AND YOU'RE GOING TO HAVE A NICE COATING OF HORSERADISH AND HERB BREAD CRUMB THERE.

SET IT ON A TRAY.

AND AT THIS POINT YOU CAN WRAP THE FISH IN PLASTIC WRAP, LEAVE IT ON A TRAY, PUT IT IN THE REFRIGERATOR AND YOU CAN DO THAT A COUPLE HOURS AHEAD OF TIME BEFORE YOU GET READY FOR THE FINAL PREPARATION OF THE DISH.

NOW WE'RE PREPARED TO COOK OUR GROUPER.

WE HAVE IN THIS PAN SOME CANOLA OIL AND WE WANT TO GET THAT TO ABOUT 350 DEGREES IN TEMPERATURE AND WE'RE GOING TO COOK OUR FISH WITH THE CRUST SIDE DOWN FIRST.

WE WANT TO DO THAT FIRST SO WE CAN BROWN THE CRUMBS AND ALSO MAKE SURE THAT THE CRUST STAYS ADHERED TO THE FISH.

NOW THE BREAD CRUMBS WILL BROWN QUITE QUICKLY, ABOUT TWO MINUTES, SO WE'RE GOING TO HAVE TO ACTUALLY FINISH COOKING THE FISH ON THE OTHER SIDE ALL THE WAY THROUGH.

WE DON'T WANT THE FISH UNDERCOOKED, WE DON'T WANT IT OVERCOOKED, WE'D LIKE TO GET IT PERFECTLY COOKED.

WE WANT A NICE GOLDEN BROWN CRUST, AND WE'RE GOING TO TURN OUR FIRST PIECE OVER, THERE WE GO.

NOW, AT THIS POINT ONCE YOU'VE TURNED IT OVER AND YOUR CRUST IS BROWN, HERE YOU WOULD WANT TO REDUCE THE HEAT JUST A LITTLE BIT TO INSURE THAT THE FISH GETS COOKED ALL THE WAY THROUGH.

OKAY, THIS FEELS JUST ABOUT WHERE I'D LIKE IT, JUST FIRM TO THE TOUCH.

IT WOULD BE NICE TO USE A SLOTTED SPATULA WHICH WOULD FACILITATE SOME OF THE, THE EXCESS OIL AND WE'RE GOING TO DRAIN IT ON PAPER TOWELS.

AND YOU WANT TO DRAIN IT SO WHEN YOU PLACE IT ON TOP OF YOUR MASHED POTATOES YOU DON'T HAVE ANY EXCESS OIL IN THE POTATOES.

AND HERE WE HAVE SOME MASHED POTATOES WHICH ARE GOING TO BE THE, THE BASE OF THE DISH HERE.

AND THEY'RE MADE, MADE AHEAD OF TIME, AND THEY CAN BE MADE IN ABOUT THIRTY, THIRTY FIVE MINUTES IN ADVANCE AND KEPT WARM OVER A DOUBLE BOILER.

ONE MOUND OF MASHED POTATOES IN THE MIDDLE OF THE PLATE, A PIECE OF FISH RIGHT ON TOP, AND THE FLAVOR BOOSTER HERE IS THE CHIVE OIL, THE CHIVE OIL GOES RIGHT AROUND THE POTATOES, YOU SEE WHERE THE SQUEEZE BOTTLE COMES IN HANDY.

A MOUND OF CRISPY LEEKS, AND IF YOU LIKE, WE HAVE SOME EXTRA LONG CHIVES HERE WHICH MAKE A PERFECT GARNISH, A VERY DRAMATIC GARNISH, AND THEY'RE TOTALLY OPTIONAL, YOU DON'T HAVE TO DO THIS IF YOU DON'T WANT TO.

FOR THIS CRISP AND UNUSUAL TOPPING CHEF PATRICK JULIENNED LEEKS AND DEEP-FRIED THEM SLOWLY JUST LONG ENOUGH FOR THEIR NATURAL MOISTURE TO BE COOKED OUT.

IT'S AN ATTRACTIVE EDIBLE DECORATION FOR GROUPER OR OTHER FISH, OR CHICKEN, OR MOST ANYTHING INCLUDING POACHED EGGS.

AND HERE'S HIS CHIVE OIL, IT'S SIMPLY FRESH CHIVES PUREED IN THE BLENDER WITH VEGETABLE OIL, AND THEN YOU PUT IT IN ONE OF THESE SQUEEZEY BOTTLES AND IT'LL KEEP LIKE THIS FOR TWO OR THREE DAYS IN THE FRIDGE.

PATRICK CLARK IS AN EXAMPLE OF FINE CULINARY TRAINING AND A LIVELY IMAGINATION, PRODUCING CREATIVE AND DELICIOUS RESULTS WITH ESSENTIALLY VERY SIMPLE INGREDIENTS.

THIS IS JULIA CHILD FOR "COOKING WITH MASTER CHEFS", BON APPETIT.

Julia Child: Bon Appétit