Le Bernardin chef and co-owner Eric Ripert is on a mission to demystify cooking seafood with his new cookbook, “Seafood Simple.”
is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side: one holding a small dish of salt, the other sprinkling a delicate shower of crystals on the fillet.
I’m Ann, the recipes editor at The Post, and I write this weekly column on quick weeknight meals. I’m always looking for recipes that taste like they took longer than they really did, and for the kinds of techniques and tips that can help you get dinner on the table in 45 minutes or less — sometimes much less!
“Here it’s more, ‘I’m going to teach you something,’” he said. “You’re going to learn how to cook seafood.”If someone were to cook their way through the book, Ripert said, “They’re going to be very confident and feel that they have progressed tremendously in their cooking.”Despite the book’s title, Ripert admits that “cooking seafood, in truth, is not always that simple.
When people tell him they don’t cook fish because of the smell, he insists that is because the seafood is not fresh. “At Le Bernardin, we process a ton of fish, and [the restaurant] doesn’t smell like fish,” he said. “Hopefully, people will be like, ‘I have flour in my house. I’m going to try and let’s see.’ It’s really simple. When you remove it, you have a beautiful, shiny piece of fish.” Then you spoon over a vinaigrette — Ripert’s recommended recipe or
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