October 26, 2007

Eric Ripert has graced Secret Sauce with a new simple recipe, Salmon with Warm Lentil Salad.

Chef Ripert currently has three recipes here for you to try at home, matching his recently announced three-star 2008 Michelin Guide rating for New York's famed Le Bernardin for the third consecutive year, one of three mere restaurants meriting this highest rating.

Why does this top chef enjoy this recipe so much? "I love the combination of salmon and lentils. It is very satisfying. I think this recipe is a great choice for when you want to cook something simple yet flavorful. Note that you can prepare the lentils ahead so final preparation is very easy. No need to soak the lentils, contrary to popular belief. Other fish you could substitute and serve with the lentil salad is cod, and chicken is great with it as well."

Here's how to recreate this multi award-winning chef's dish at home tonight:



Note: A small piece of cheesecloth and string are required to make this recipe.

Procedure:

• For the lentil salad, place the lentils, carrot, onion, celery, bacon (if using), and 6 cups water over high heat. Meanwhile, tie the parsley stems, thyme branches, bay leaf and peppercorns in a piece of cheesecloth and add it to the pot.
• Bring to a boil, then lower the heat and simmer, skimming off the foam as it rises, until lentils are tender, about 23-30 minutes.
• Strain the lentils; add extra virgin olive oil and sherry vinegar and stir to combine.
• Season with salt and pepper.

The recipe can be made to this point the morning you plan to serve.

• For the salmon, put 1 ounce of water in a pot (just enough to cover the surface), add some salt and put over medium heat
• Season the salmon fillets and place in the pot
• Allow to cook at barely a simmer until the salmon is just warm to the touch

• To serve, warm the lentils in a pan.
• Add the apples and mint to the lentils and stir to combine.
• Spoon the lentils the center of 4 dinner plates.
• Remove salmon from pot and place one fillet over the lentils on each plate.
• Serve immediately.

Serves 4. Watch the segment from TODAY:

The best way to determine if your fish is cooked properly is to insert a metal skewer. Chefs actually touch the skewer to their upper lip to test the temperature.

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Cooking Class with Eric Ripert:

Eric Ripert has had one impressive culinary career. Along the way, he's learned some invaluable tips every home chef should know.

Here's just a few:

Lesson 1: The best tip I can give to a home chef is to use the very best ingredients available. Use organic whenever possible. And, always insist on fresh. Cooking and eating is all about enjoyment. You can’t do that if you’re not working with the best ingredients.

Lesson 2: When choosing fish at the market, always ask to smell it. Fresh fish is never fishy; it smells like the ocean. If you are buying a whole fish, make sure that the eyes are bright and clear–not glassy or cloudy, and that the gills are bright red. Also, the body of the fish should be slick and not appear dry.

Lesson 3: When you are ready to cook your fish, be sure to season it on both sides, not just one.

Lesson 4: When preparing fish, never use tongs. A flexible fish spatula–thin and tapered, with long slits, lets you turn the fish without tearing it. If you’re a beginner, use a nonstick pan and plastic spatula.

To learn more about Chef Eric Ripert, read his full bio here.

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

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Eric Ripert Secret Sauce Rewind

• Warm Peekytoe-Maryland Lump "Crab Cake"
• Grilled Trout with Sauce Vierge and Potato and Leek