September 27, 2007

Secret Sauce veteran Eric Ripert, Executive Chef & Co-Owner of Manhattan's famed Le Bernardin, has firmly established himself as one of the nation’s top chefs—so much so, he was a featured guest judge on this week's penultimate episode of the hit Bravo TV series Top Chef.

Inspired by his appearance, Chef Ripert has given us another delicious recipe we don't need to be on a cooking show to create and enjoy, Grilled Trout with Sauce Vierge and Potato and Leek.

As for who gets the boot at judges' table next week? Mum's the word, cause he's not telling! (And, believe me, we tried!)

Procedure:

• Preheat grill to medium-high heat.
Season both sides of the trout with salt, pepper and herbes de Provençe. Generously brush each trout with extra virgin olive oil and marinate for a few minutes.

• For the potatoes and leeks, heat a sauté pan on medium heat and add olive oil and butter. Add the sliced potatoes and leeks and season with salt and pepper. Cook the potatoes and leeks, stirring often, until golden brown; finish with whole grain mustard and toss to coat evenly.
• While the potatoes and leeks are cooking, make the sauce vierge by combining ½ cup extra virgin olive oil with the capers, shallot, garlic, chives, basil and lemon juice. Season to with salt and pepper.
• Grill the trout, skin side down, for 3 minutes. Turn the trout and grill on the other side for 3 minutes, until the fish is just cooked through and opaque.
• To serve, spoon the potato and leek mixture onto the center of the plate. Place the trout on top and spoon the sauce vierge over each trout.

Serves 4.

Eric Ripert is grateful for his early exposure to two cuisines—he was born in Antibes, France, then moved as a young child to Andorra, just over the Spanish border.

In 1995, at just 29-years old, Ripert earned his first four-star rating from The New York Times. Two years later, GQ named Le Bernardin the best restaurant in America.

In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City,” and in 1999 they received the “Outstanding Service Award.”

In 2003, the Beard Foundation named Ripert “Outstanding Chef in the United States” and in January 2005, Bon Appetit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.” Later that year, for the fourth-consecutive time, Le Bernardin earned The New York Times’ highest rating of four stars, becoming the only venue to maintain this superior status for this length of time, without ever dropping a star.

Le Bernardin earned the top, three-star honor in the Michelin Guide’s 2005 New York debut and has been praised by Zagat reviewers as serving the “Best Food” in New York City for the past six consecutive years.

In mid-October, Chef Ripert's new Washington, D.C. bistro, "West End," will have it's debut in the Ritz-Carlton (at 22nd & M Streets). Another Ritz restaurant is in the works in Philadelphia.

He has published two cookbooks, including A Return to Cooking (2002), selected by Newsweek as one of their best gift books of the season.

Visit Chef Eric Ripert on the web @ le-bernardin.com.

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