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Sautéed Striped Bass with Green Papaya Salad and Blood Orange Vinaigrette

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The 'Top End' of Australia is home to crocodiles, fresh water sharks, water buffalo and other wildlife that Eric encounters along his journey. Eric’s adventure takes him by boat up the Mary River then by helicopter to a remote fishing spot where he will try to reel in a prized barramundi...all the while avoiding becoming dinner himself. Inspired by his wildlife adventures, Eric will prepare Striped Bass with Green Papaya Salad and Blood Orange with a Citrus Vinaigrette.

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Crispy Chinese Spiced Black Bass with Porcini Mushrooms and Port Wine Reduction

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Crispy Chinese Spiced Black Bass with Porcini Mushrooms and Port Wine Reduction

This recipe is the first dish I ever created that made it onto the menu at Le Bernardin. The black bass with porcini mushrooms and port and sherry reduction holds a special place in my heart and is a symbol of my dream of becoming an Executive Chef and restaurant owner coming true.

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Seared Salmon; Sautéed Pea Shoots and Ginger-Soy Vinaigrette

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Seared Salmon; Sautéed Pea Shoots and Ginger-Soy Vinaigrette

Salmon is one of the most popular fish in America. It is very easy to make salmon simply and in a delicious way at home by choosing the freshest fish available and searing it on very hot heat for a short time. The combination of the salmon and fresh peas and pea shoots creates an easy, fresh and beautiful dish.

 

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Barely Cooked Wild Salmon; Braised Burgundy Snails; Heirloom Potatoes, Sweet Garlic Parsley and Pernod Scented Sauce From Le Bernardin

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Barely Cooked Wild Salmon; Braised Burgundy Snails; Heirloom Potatoes, Sweet Garlic Parsley and Pernod Scented Sauce From Le Bernardin

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.

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Barely Cooked Salmon with Leeks and Red Wine Butter Sauce

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Barely Cooked Salmon with Leeks and Red Wine Butter Sauce

Cooking salmon very slowly on one side or “unilaterally” is a very refined technique that is very easy to do a home. The rich fish is accompanied by the full flavors of the red wine butter sauce with it’s balance of richness and acidity while the sweetness from the leeks rounds out the dish.

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