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Eric Ripert’s Striped bass in Savoy cabbage with Bacon-Butter sauce

The dish and the Chef who invented it, Eric Ripert.
         I love it when Eric Ripert comes on the Today Show and performs his wizardry with fish.  I’ve featured one of his Today Show recipes before and it was a snap to make.  Of course, Chef Ripert manages to cram the entire cooking process into a fast-paced television segment.  This one clocked in at 3 minutes and 40 seconds.  I wish I could tell you that the dish actually came together that quickly.  But it doesn’t.  It takes about 45 minutes to make.  The results, however, are well the effort. The deliciously simple white flaky fish is perfect partner for the leafy green cabbage and the crisp Bacon and butter sauce.  And besides I think it’s the closest I am going to get to sampling Chef Ripert’s cuisine any time soon.

The newly renovated and perpetually 4 starred Le Bernardin
         Le Bernardin, Chef Ripert’s luxe Manhattan restaurant has just been renovated.  The results from all appearances are spectacular.  The Restaurant is one of 6 four star establishments in New York and has gotten 4 stars from the New York Times the last 4 times it has been reviewed.   So it is just about impossible for mere mortals to get a table that is, if you don’t want to eat at either 5:30 or 10:00.  I discovered this when I went to make a reservation to celebrate Andrew’s birthday.  First, I was informed that reservations were only accepted a month in advance. I duly noted the date on my calendar and early that morning called again.  That’s when I was told my 5:30 or 10:00 options.  I love a good early bird as much as the rest of you but not on a first visit to Le Bernardin.  And 10:00 is pushing it when you’re in Buenos Aires let alone New York.  So instead we’ll head elsewhere and savor Chef Ripert’s handiwork at home.  Here’s the recipe: 

2 thoughts on “Eric Ripert’s Striped bass in Savoy cabbage with Bacon-Butter sauce”

  • There is a Public Broadcast Chef series on the West Coast that features Chefs such as Eric Ripert, Ming Tsai, Jacques Pepin, Walter Staub, etc. that I watch regularly and truly, every Kudo received with Eric Ripert is well deserved. Even the continued Top Ten Best Looking Chefs he is always on, which just cracks me up, so true. C: I don't know what I could substitute the Bacon with, (It's really not interchangeable with this type of flavor combination), however, the fun part is sometime the "tweaking", right? Perhaps smoked beef? This looks lovely, and so does Eric, er… the Bass…

  • Ana, boy did you get that last part right! He has a summer house near ours and we see him frequently around town. He is always truly the gentleman and a wonderful Dad. And not bad to look at at all. I wish I could help you with the bacon — perhaps lardons or prosciutto? But those are still pork products of course. Any one else have any suggestions?

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