Perhaps the most common “wine myth” or “rule” is to always pair red meat with red wine. While that is often a nice thing to do, it is not always the rule. The point of these Perfect Pairing videos is to explore what is possible and the process of finding interesting and successful pairings. In this segment we find that some white wine characteristics, like fresh acidity with some fruit and also some mineral notes provide a lift and contrast to a heavy, red meat recipe.
Building flavor in a recipe starts with good products, but constructing a harmonious, successful dish at Le Bernardin requires the skill as well as a knowledge of the ingredients and how they will work together on the plate. The creative process of this dish shows us how each component brings another layer of flavor to compliment the salmon.
Spiny lobsters are impressive creatures. The warm water cousin to Maine lobsters, the spiny lobster does not have any large claws but do have extremely long antennae. They are delicious grilled and easy to prepare. Feel free to substitute Maine lobsters if you are not lucky enough to obtain the spiny lobsters.
The technique for poaching halibut in a veloute is classic and while it is a little bit advanced, is certainly something that you can, and should try at home. The result is a very gentle way of cooking the fish that protects it and makes it very shiny in texture. The vinaigrette that goes on top contains some fresh herbs and it is simple and well balanced. It provides just enough of an accompaniment to make the dish interesting and adds some fresh and bright flavor that enhances the fish instead of covering it up.
Codfish is a delicious, sturdy, white-fleshed fish. So many people only know salted cod, but codfish is very versatile and can stand up to hearty sauces and strong cooking techniques. Inspired by the Cacciucco I ate in Italy, and also by the memory of the sauces of the Basque country, where I spent some time as a child, I developed this dish using a sauce with a tomato base and red wine sauce.
I really love cooking whole fish because not only is it a good way to buy a fish (you can check the quality on a whole fish easier than on cut up fish) you can impart lots of great flavor by stuffing the cavity with herbs and lemons. This dish incorporates flavors inspired by the food of Southeast Asia.
