How to Cook Flawless Fish with Le Bernardin Chef Eric Ripert | Cook Like a Pro

foreign use techniques learn practice build business I am Eric repair the chef of lebanada in New York City specialized in Seafood mostly French techniques and the fish is the star of the plate as a young child I was obsessed with good food and then I was such a bad student at 15 I had to leave the school and go to a vocational school which for me was like yeah even culinary school so now I am going to show you some French techniques and we will demystify the process of cooking fish and if you follow those tips you will cook like a pro let's go to the kitchen hello guys so today I will teach you how to make crispy skin on the Snapper and then of course we are going to finish the recipe and make some mushroom asparagus and we are going to make the sauce first we are going to start with the asparagus and I'm gonna cut the mushroom so the morels are in season always split them in half because you never know what happened with those morals Sometimes some insects decide to live inside it's not really good to cook it and and then have a couple of guests on your plate and it is very important to have anything to cook the same side now I'm gonna use a little bit of thyme you take the leaves only and you go like that with your fingers and very often what the cooks do to go faster they go like that and then you have all the wood mixed with it and that's not good of course I catch them so when I catch them I burn their hands on the Fire no we don't do that so as you can see I'm very organized and clean almost OCD even if I create a picnic while the bread is here the water is here the knife is here the knives are here the wine I mean it's all organized so if you follow my tips become very very OCD you will succeed now we have the Snapper uh you have some white pepper some fine sea salt some five spice we're using Chinese five spice because they have a little bit of anise it's also is going to help for the crust to form on the fish so with this you will always have crispy skin so we are going to cook the fish cook the vegetables and make the sauce at the same time and it's going to take few minutes so the sauce is very simple it's three ingredients pork Cherry vinegar and butter so what we are doing we are going to use more or less the same quantity of pork as Cherry vinegar and I'm gonna caramelize the pork when you are cooking you don't need 20 ingredients to make a great recipe very often in restaurants our recipes are simple and that way you can do that at home I'm going to add the vinegar on it so the same amount as the pork so that sauce if I was testing it now you're gonna see my face is going to like cringe like that but exactly like that because it's very very acidic so we have to let it reduce I'm going to integrate some butter in it and then my sauce is going to become a bit thicker richer and the sauce now is very pleasant and next I'm going to start to put asparagus in a pan then I will add the mushroom with it a bit of salt and next I'm going to add garlic butter Thyme and the chives and now we are going to cook the fish so when you want to cook the fish with the skin no butter because the butter will make your skin not crispy only vegetable oil not olive oil because olive oil is very very strong in flavor and when you put the fish in a pan we're gonna put the fish and lay it slowly that in that direction and the reason why is because if the oils flush it will go this way and not on me and I will not burn myself and that's a mistake that I have done once not twice so we are going to put the fish here you want to hear that noise that means it's hot when I started culinary school and I started to cook in professional kitchen I ended up in a fish station I like it right away because it involves a lot of technique it's very delicate and it's an experience so I'm flipping the fish I'm looking and the skin is crunchy you hear the crunch that's it and then we are going to plate and then the sauce a little bit like that just around and then you have a dish and obviously you can do that at home you don't need too much time to do it you need good ingredients and you need to follow the techniques and you're done for more tips from Pros like me subscribe to Bon Appetit Channel foreign

Channel: Bon Appétit

Views: 1,102,296

Keywords: french food, french, eric ripert, season, fillet, fish, nyc, le bernardin, cooking, cooking techniques, cook like a pro, how-to, recipe, recipes, bon appetit, bon appétit, flawless fish, cook fresh fish, fresh fish, chef eric ripert, eric ripert fish, french cooking, eric ripert cooking, how to cook fish, eric ripert salmon, french fish recipes, perfect fish, cooking fish, french chef, fish recipes, french fish recipe, fish recipe, food

Id: IvCjnUt88xg

Length: 5min 25sec (325 seconds)

Published: Fri Aug 14 2015