Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Francis uses a freshwater brook trout, known for its vibrant pink color, but you can always substitute for different kinds of fish like flounder, snapper, and sole. Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd-pleaser for your family and friends.
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Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef. In his YesChef class, the James Beard award-winning author for Seven Fires and Chef’s Table star brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master his Argentine-style barbecue. Francis shares the core techniques and principles of his primal live-fire cookery, all of which can be recreated at home, while also teaching his most recent culinary endeavors in vegetable-forward cooking. Learn how to blacken, bake, fry, hang, sear, season, and grill over 40 signature recipes including eight ways how to cook potatoes, empanadas, roasted chicken, the perfect steak with chimichurri sauce, and dulce de leche crepes. Join Francis Mallmann At The Edge of Uncertainty in Patagonia as he teaches you how to cook with joy, intuition, and optimism.
About YESCHEF:
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