Chef Eric Ripert's Cod Sauté
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- เผยแพร่เมื่อ 11 พ.ย. 2007
- New York's Le Bernardin is one of the top restaurants in the United States. Meet chef-owner Eric Ripert and learn to make his exquisite sautéed cod with pea shoots and ginger-lemon-scallion broth.
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A nice technique and demonstration from a world class chef. He needs to have his own cooking show!
One of the best chefs I absolutely adore to see cook anything, as I always learn some fundamental techniques watching.
I couldn’t find pea shoots, so I substituted baby bok choy and I used Korean chili powder instead of piment d’espelette, but the dish still came out amazing. This is going on my Fish Friday rotation.
Placing the fish on top of the greens isn’t just fancy plating, it is designed to keep the crispy crust on the fish dry and away from the sauce. The vertical elevation, also looks nice.
I JUST MET HIM AT LE BERNARDIN! He is reeaally nice and kind enough to take a picture.
That looks beautiful and simple to do. I'm going to try that recipe.
A lovely dish with beautiful technique. Simple clean flavors.
Excellent chef! Absolute proffesional
Clean and straightforward.
Can't go wrong with Eric RIpert. It's all in the technique.
Lauren Simon of South Floida agree, I love this guy. So straight forward with just enough personality. My favorite person in the food sphere
I am so pleased to have found your site! I can't wait to shop so I can try this recipe.
Nigga you still alive?
A very good presentation
Excellent.
love his accent
I love his voice
i made this dish with scallops instead of cod. i used meyer memon zest. it turned out well!!!
It's Wondra Flour, which is a General Mills brand of quick-mixing flour. It works for this fish dish because it creates a delicate, flaky crust.
Thank you, I tried but was unable to understand given marginal sound quality, But a great easy recipe :)
I heard wonton flour
Good recipe
veary well done
This guy is a genius. I did chuckle when he said "simple recipe" . Great stuff!
To be fair there is nothing complicated about what he did.
Infused the chicken stock with some aromatics, which is basically like making tea.
He sautéed some greens.
And he sautéed the fish.
The finished product from these simple techniques appears incredible and highly elevated however.
And it's Wondra Flour for a crispy skin if you didn't catch it, Thank you, a great easy recipe :)
only thing that makes it a no-go for gluten free folks...I'm sure it would be just as good with a rice flour dusting
When he said the pan is extremely hot does that mean like searing hot?
awesome.> learned a new techniques : Metal in fish for 10 sec made me happy~~
How can I post?
Why arent their cooking shows of this quality on Food Network......
lemon zest or orange zest would also work.
Interesting and I've heard and read he's the best chef for seafood, but everything I've read and seen on TH-cam videos by top highly respected functional medical doctors and naturopathic doctors and nutritionists is that vegetable oil is not good for human consumption and that olive oil is preferable but not used at high temps and to use either butter or coconut oil which is best. Also they warn against using Teflon coated pans and to just use stainless steel. Teflon coated pans have been known to contribute to cancers as well as any meats or seafood that is smoked or charcoal broiled. Japan has a high rate of stomach cancer due to smoked fish. Thanks for sharing
Brenda Drew Olive Oils too strong. Need a more neutral flavor as well as a higher smoking point for the seat. Just wondering what the issue is in regards to “smoking “🤔
I assume "pichottes" is pea shoots, right?
I thought it was pee shots.
Very amused every time he says PEA SHOOTS
Last time I did piss shots was in Panama City, Florida on Spring Break. Looks like they’re making a gourmet style comeback.
Deliciosos!!!
Chef Crush, er, I mean Ripert😉
I bet you were the kid who reminded the teacher to assign homework
What kind of flour again? (the one he put on the fish after pigment d'espelette)
piment
wondra flour. There is a sub, flour with corn star (i used 1 cup flour to 1/4 teaspooon cornstarch). mix/shift and it gave a nice crust.
what's that vegetable called again and where can I find that vegetable he used? Do stores like Stater Bros or Ralphs carry them? I would love to try this dish
Pea Shoots
What does he say at 3:27?
Kaptast1c
Pea shoots
Pea shoots
Wasn’t very impressed until plating then it looked amazing
Pea shots?
Pepeur?
If you close your eyes it's like listening to Arsene Wenger doing some some cooking
Hmmmm. I wonder why.
very Chinese fusioned but in a good way
So even the top chefs and restaurants in the world are using Teflon coated pans to sautee fish for example?
I thought Teflon was dangerous especially when heated to a very high temp
+Karti Loco ONLY when food is not present to absorb the heat.
Teflon pans aren't designed to take high temperatures!
That's not ya mammas Teflon pan from dollar general.
"you can do it at the last moment.." Cool! Just let me get the lemon confit out of the fridge and......merde!
ate at my friends restaurant in Zahav in philly with my girlfriend at the time and he was there with Jess Carrol and some friends for the special passover menu and we were leaving the restaurant at the same time and they both knew I was a chef too but I was more interested in getting home to undress my girl. Hes crazy talented. Maybe I missed out an opportunity but she was hot.
“Simple recipe with not too many ingredients “ 😂😂😂 okay Frenchy
Pishots.
Shame about the video quality.
he does a similar thing here: th-cam.com/video/i7nmbj-8SKg/w-d-xo.html in better quality
Today Chef Ripert is going to saute a caught-fish. Well, how would he cook a fish that hadn't been caught? Doe he expect it to jump into the pan? From the sea? (These are just jokes, people.)
cod-fish...he's a little heavy with the French accent.
So buy it things and tell it that it doesn't look fat in that outfit?
Here we go with the expert opinions. Musicians or Cooks?? I really don’t know who’s more insecure. Dead Tie I Guess.🤣🤣🤣
He is using the wrong pan here. Should use a cast iron or cast steel pan here. Teflon pans shouldn't be heated above medium heat. It releases chemicals that are not good for you. Just keep that in mind.
He's executive chef of a restaurant with three Michelin stars... it's probably a PTFE-free, high-quality nonstick
Shouldn't stand in the sun too long, might get skin cancer....darn, I liked going outside