Martha Stewart's Cooking School · Season 1, Episode 4

Fish and Shellfish

January 1, 2012

Martha explains how the delicate proteins in fish and shellfish demand quick, confident cooking. She pan-sears salmon skin-side-down for crisp skin, steams mussels in white wine and shallots, and poaches halibut in court bouillon.

Network: PBS / Hallmark Channel · Streaming: Amazon Prime Video, PBS Passport · 30 min

Recipes

  • Pan-Seared Salmon
  • Mussels in White Wine
  • Poached Halibut

Topics

Themes

Tags

cocktail · court bouillon · dessert · fish · halibut · mussels · pan-searing · poaching · salmon · seafood · shellfish · steaming · wine

Sources

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