Traditional comfort food is what chefs usually turn to after working hard in the restaurant. And nothing is more comforting than a large pot of beef bourguingnon like the ones that my grandmother used to make.
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.