Three Sauces for Fish

Sauces are the most important element of a dish. In this episode, Chef Gabe teaches us three sauces that will complement – and complete – any fish.


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2 large Russet potatoes
6 garlic cloves
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil


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1/2 cup extra virgin olive oil                           
1 medium onion, thinly sliced
4 garlic cloves, smashed                      
3 bay leaves
6 bell peppers, julienned
2 tablespoons Tuscanini Tomato Paste
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup dry white wine                
1 cup water
1/4 cup basil chiffonade
2 tablespoons Tuscanini Balsamic Vinegar


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Deconstructed Tartar Sauce


2 large shallots                 
1/4 cup honey
1/4 cup apple cider vinegar          
4 eggs
1/4 cup capers
1/4 cup cornichons                           
bunch of dill
bunch of tarragon
bunch of parsley
6 finger limes or 1 lime supreme
extra virgin olive oil
Maldon salt


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