Grilling Recipes

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



Chef Eric Ripert of Le Bernardin, a French restaurant in New York City that specializes in seafood, demonstrates how to perfectly season and cook fresh fish. Watch and learn how to cook like a pro.

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

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49 thoughts on “How to Cook Flawless Fish with Le Bernardin Chef Eric Ripert | Cook Like a Pro

  • The problem with high end restaurants is that the entrees are the size of appetizers. And after this meal, i would immediately go get a pizza.

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  • “When I catch them I burn their hands on the fire” he’s seems like such a nice guy that he didn’t even need to say he was joking and we’d a known he wasn’t. If it was Gordon Ramsay or Marco Pierre white we’d a thought they were serious.

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  • what kind of pan is he using? Non-stick pan ?!!

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  • just a shitload of butter. french food so basic, this guy wouldn't make it five minutes in a chinese kitchen

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  • He uses wondra flour! I thought I was a cheat using it

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  • I always wondered what his ancestry is. Obviously something other than French.

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  • I love how he doesn't even mention the jug of Wondra. Which is exactly how he got that skin so crispy. Chef hacks.

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  • So the Sauce is only portwhine, cherryvinegar and butter? No seasoning or something? (Im Not looking to criticise, i want to reproduce it) Can Somebody explain to me a Bit more detailed?

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  • He's so calm, so Zen. No screaming and carrying on. "It's not rocket science." He's an educator. You've gotta love him.

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  • One big Nostril!! Great cook and obviously loves the marching powder big time. ??

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  • From Wikipedia: For three years, Ripert has hosted the Tibetan Aid Project's Taste & Tribute New York benefit dinner and auction at his Manhattan restaurant, Le Bernardin. Funds raised at the annual Taste & Tribute benefit dinners help support efforts to restore Tibetan-language texts to libraries all over the Himalayan region. So far, this project has led to the distribution of nearly two million traditional Buddhist texts—one of the largest free book distributions in history.

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  • Does he ever coat the skin with the Wanda flour? It’s always in the background.

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  • You can use olive oil to cook fish. You’ll still get crispy skin as long as your pan is hot. The key is to turn the flame down and let the fish cook for quite some time on the skin side. It should be 95% cooked by the time you’re ready to flip it. Another myth is not using a whisk to blend in the butter because you’ll get “cloudy” sauce. Never heard of that.

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  • Olive oil works just fine with cooking crisp skinned fish. You have to use the LIGHT olive oil which has almost zero flavour.

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  • @1:50: "So when I catch them, I, err, burn their hands on the fire. No, we don't do that…<muted>much</muted>"

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  • looks burnt but what ever he makes is going to be convincingly gourmet so what do we know

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  • Wow, red wine for a sauce with fish, who knew?

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  • "And so now I'm going to add some butter * adds 6 oz of butter * and the sauce now is very pleasant!"

    Of course you can work with just 4 ingredients when half of them are butter…

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