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

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

I love it when Eric Ripert comes on television and performs his wizardry with fish. 

Here, delicious white flaky Striped Bass is the perfect partner for the leafy green cabbage and the crisp bacon and butter sauce.  Around Thanksgiving, I think it’s a great idea to cook something lighter in light of what’s to come.  This recipe came from a segment Chef Ripert did on an appearance on the Today Show. It wasn’t at all hard to make.  Of course, Chef Ripert managed to cram the entire cooking process into a single 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.  It doesn’t.  It takes about 45 minutes to make.  The results, however, are well the effort. And besides I think it’s the closest I am going to get to sampling Chef Ripert’s cuisine any time soon.

The  perpetually 3-starred Le Bernardin
        

Le Bernardin, at 155 W. 51st St., New York, 10019, Chef Ripert’s luxe Manhattan restaurant, is one of only 5 Three Michelin-star establishments in New York.

In this year’s guide, Michelin writes: “When the definitive history of NYC’s dining scene is written, Le Bernardin will have a chapter all to itself. Maguy Le Coze and Eric Ripert’s icon has been entertaining the city’s movers and shakers for over 20 years and its popularity remains undimmed.”  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: 
 

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4 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?

    • Hi Roberta, According to Bon Appetit, “Substitutes for striped bass fillets include salmon, halibut, black sea bass, and cod.” Hope this helps! Monte

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