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Eric Ripert, the French-US Chef, whose Le Bernadin restaurant perennially ranks as one of the very best in America is no stranger to our screens.
Here he appears in a video by Bon Appetit explaining to us mere mortals how to prepare and cook fish. With some French techniques and demystifying the process of cooking with fish to make you cook like a pro.
First up is Red Snapper, which Ripert shows us how to get a crispy skin on, with morel mushrooms and asparagus.
The sauce is made of port, sherry vinegar and butter, reduced in the pan. Asparagus, morels in the pan and fish cooked in vegetable oil. As Ripert says, you need a lot of ingredients to cook a great dish. Just good technique and attention to detail.
