July 2, 2016
Cooking with Chef Eric Ripert on Facebook
If you’re craving something other than grilled burgers and corn on the cob this holiday weekend - something a bit more special - why not consider making a salt-crusted red snapper?
If you have access to delicious, fresh, wild-caught fish, you will love this recipe. It is from celebrated chef, author, restaurateur and co-owner of the multiple-starred New York City restaurant, Le Bernardin. Earlier this week, Chef Eric joined me in the kitchen for a Facebook LIVE special to make this wonderful dish. We had so much fun sharing our stories and tips, and answering all your cooking questions.
We also talked about Chef Eric's newest book, 32 Yolks: From My Mother's Table to Working the Line. If don't already have it, I encourage you to pick up a copy of this wonderful memoir.
If you missed my Facebook LIVE show, just click here on “Facebook with Eric Ripert”. I hope you're having a great Independence Day weekend.
1 It is such a treat to host this special Facebook LIVE chat with my friend, and distinguished chef, Eric Ripert.
2 Chef Eric just released a memoir, "32 Yolks: From My Mother's Table to Working the Line". It is a wonderful book that chronicles his experiences from his childhood in the south of France until he arrives in the United States.
4 I hosted this show from one of our kitchen studios at our offices in the historic Starrett Lehigh building. I love doing these Facebook LIVE chats - in fact, we now have two-million friends!
5 Chef Eric begins by mixing eight to 10-cups of flour and two-dozen eggs with some herbs to make the delicious crust for his fish recipe.
6 We are using fresh eggs from my farm - an assortment of colored eggs from the various chickens I raise, including a couple egg from my Guinea hens.
7 Chef Eric is making the dough for his salt-crusted red snapper dish - it is one of the most popular dishes at Le Bernardin. https://www.le-bernardin.com
8 We are using a wild caught red snapper. Chef Eric says when selecting a fish, a fresh fish will have an ocean smell, not a "fishy" smell. It will also have clear eyes, and shiny skin that springs back when touched.
9 Once the dough has been mixed and chilled in the fridge, Chef Eric cuts it in half and rolls both halves out to less than a quarter of an inch thick.
10 He puts white pepper, along with lemon, rosemary and thyme, in the belly of the fish for seasoning. He also adds garlic and a little bit of fine sea salt and butter.
11 Then, the fish is placed on one half of the rolled out dough.
12 And covered with the other half of the dough.
13 Eric molds the dough around the fish.
14 The fish gets encased in the crust. Chef cuts around the dough, removing any extra that can be stored in the freezer for later use.
15 The encased fish is brushed with egg yolk.
16 And, topped with more rock salt.
17 It is so much fun to be able to get our iPhone camera up close, so everyone can see the fish cooking in the oven. It is cooked at 450-degrees for about 20-25 minutes, and then rested for another 20-minutes or so.
18 The flesh should be 160-degrees Fahrenheit when it is ready. This fish has to cook a little while longer.
19 Here's the fish out of the oven.
20 It is very important to let the fish rest before cutting. Here, Chef Eric carefully cuts the crust top off the fish.
21 And then slowly and carefully removes the crust.
22 Here is the fish once the top half of the cooked crust is removed.
23 Chef Eric removes the skin.
24 This fish should be big enough for four people - it is about four to five pounds. Chef Eric is plating it for the two of us, so the portions are very generous.
25 The flesh is so moist and nicely seasoned - it looks so beautiful.
26 Chef Eric made a wonderful greens salad using vegetables from my farm. And, here he pours his delicious hollandaise sauce over the fish. You'll have to watch the show to get his recipe. https://goo.gl/dE2t6U
27 It is so very delicious.
29 It is so fun cooking with Chef Eric Ripert. Perhaps one day, I will get to work in his kitchen, at Le Bernardin - that would be very fun!