Cuisinart Culinary School - Episode 4 (Seafood: Herbed Tartar Sauce, Beer-Battered Fish, Griddled Salmon/Trout/Scallops, Tequila-Lime Shrimp Skewers, Crab Cakes, Classic French Mussels)
Episode featuring multiple seafood preparations: a herbed tartar-style sauce, beer batter fish fry, griddled salmon/trout/scallops, tequila-lime-cilantro shrimp skewers, crab cakes, and classic French-style mussels with white wine and cream.
Sign up to personalise this recipe
Cuisinart Canada- •some Fresh chivesfor tartar-style sauce
- •some Fresh tarragonleaves stripped; for tartar-style sauce and crab cakes
- •about a tablespoon tablespoon Capersfor tartar-style sauce
- •some Gherkinsfor tartar-style sauce
- •about a tablespoon or two tablespoon Whole-grain mustardfor tartar-style sauce
- •some Lemon zestfor tartar-style sauce; also used to finish crab cakes and for shrimp marinade
- •some Lemon juicefor tartar-style sauce
- •some Mayonnaisefor tartar-style sauce; also 3 tablespoons for crab cakes
- •about a teaspoon teaspoon Cayenne pepperfor tartar-style sauce
- •a good tablespoon tablespoon Smoked paprikafor tartar-style sauce
- •a pinch pinch Saltused throughout
- •150 grams Unbleached all-purpose flourfor beer batter
- •two Eggsfor beer batter; also used for crab cakes (quantity not specified there)
- •one cup Milkfor beer batter
- •some Black pepperused throughout
- •a pinch pinch Paprikapinch added to beer batter
- •about 1/2 cup Beerfor beer batter
- •some Ocean perchfish for frying
- •some Lake pickerelfish for frying
- •some Butterfor griddling fish/seafood and crab cakes
- •a little bit Olive oilused with butter for salmon
- •some Salmongriddled
- •two pieces Dillplaced under salmon
- •one Lemonhalved and sautéed as garnish; also used to finish crab cakes
- •some Troutgriddled
- •some Scallopsside muscle removed; sautéed in butter
- •a little bit Maple glaze(optional)to finish salmon
- •some Shrimppeeled/deveined; skewered
- •some Fresh cilantrobed for shrimp marinade and finishing
- •some Lime zestfor shrimp marinade
- •some Lime juicefor shrimp marinade
- •some Tequilafor shrimp marinade; also mentioned for garnish/finishing
- •some Sea saltfor shrimp seasoning/finishing
- •some Crab meatfor crab cakes
- •three tablespoons Mayonnaisefor crab cakes
- •some Panko breadcrumbsfor crab cakes
- •some Spring onionsfor crab cakes
- •some Yellow onionfor mussels
- •some Shallotsfor mussels
- •some Garlicchopped; for mussels
- •some Fresh thymeleaves; for mussels
- •one Bay leaffresh; for mussels
- •cup and a half cup White winefor mussels
- •some Musselscleaned; discard any that don't close before cooking or don't open after
- •a little bit Heavy creamor whipping cream; for mussels
- •a bit Parsleyfor mussels
- 1
Make herbed tartar-style sauce: add chives, tarragon leaves, capers, gherkins, whole-grain mustard, lemon zest and lemon juice to a blender/chopper; blend to combine, then add mayonnaise and blend again. Season with cayenne, smoked paprika, and a pinch of salt.
2 min
- 2
Make beer batter: combine flour, eggs, milk, salt, black pepper, and a pinch of paprika; mix until lightly formed, then add about 1/2 cup beer and mix. Rest batter 2–3 minutes.
1 min
- 3
Heat deep fryer oil to 375°F/190°C. Dip fish (ocean perch and/or pickerel) into batter, let excess drip off, then lower into hot oil; gently wave pieces to aerate batter. Fry without overcrowding until golden; drain on paper towel and season immediately with salt and pepper.
2 min
- 4
Griddle salmon: heat griddle, add butter plus a little olive oil. Season salmon with salt and pepper; place dill on griddle and set salmon skin-side down to crisp. Add halved lemon to sauté alongside; flip salmon when about one-third done and finish with a little maple glaze.
6 min
- 5
Griddle trout: season with salt and pepper and cook skin-side down to crisp; flip once skin is crisp and fish is nearly done.
3 min
- 6
Sear scallops: remove the side muscle, then cook in butter (brown butter) with space between scallops. Season with salt and pepper; flip once browned and pull just before fully done so they stay tender.
3 min
- 7
Prep tequila-lime shrimp skewers: peel shrimp leaving tails on (deveined), skewer, and lay on a bed of cilantro. Add lime zest, lime juice, and tequila; marinate (suggested in a sealed bag).
2 min
- 8
Make crab cake mixture: whisk egg, then add tarragon, spring onions, crab meat, mayonnaise (3 tbsp), and panko; fold to combine and season with salt and pepper. Form into small patties.
2 min
- 9
Cook shrimp skewers: preheat grill/griddle hot, add butter, season shrimp with sea salt and black pepper, then grill skewers, turning as they turn pink. Finish with remaining cilantro and a little finishing salt; avoid overcooking.
1 min
- 10
Cook crab cakes: add butter to hot griddle and cook patties until browned and crisp on the outside, tender inside; flip to brown the other side. Finish with lemon and lemon zest.
2 min
- 11
Classic French mussels: sauté yellow onion until translucent; add shallots and chopped garlic, then thyme leaves and a bay leaf. Deglaze with 1 1/2 cups white wine. Clean mussels and discard any that don’t close; add mussels, cover, and steam on high 2–3 minutes until opened. Finish with a little heavy cream, salt, black pepper, and parsley; discard any mussels that don’t open.
3 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
Any constraints?
Tell us about dietary needs and kitchen setup.