Le Bernardin Cookbook by Eric Ripert

Author:Eric Ripert [Ripert, Eric]
Language: eng
Format: epub
ISBN: 978-0-553-41912-2
Publisher: Crown Publishing Group
Published: 2014-06-24T16:00:00+00:00

YELLOWTAIL SNAPPER WITH COUSCOUS AND SPICED VEGETABLE SAUCE

Makes 4 servings

Eric: Couscous, the real kind from Morocco, with all the different meats and vegetables in it, inspired this dish. I love it, especially if the vegetables in the sauce caramelize at the beginning. If you like your food spicy, as I do, add a little harissa, the fiery Moroccan hot sauce.

THE SAUCE:

2 tablespoons extra-virgin olive oil

½ cup peeled carrot in ½-inch dice

½ cup peeled celery in ½-inch dice

½ cup green bell pepper in ½-inch dice

1 cup peeled onion in ½-inch dice

1 cup fennel in ½-inch dice

5 small cloves garlic, peeled and cut in half

1 cup seeded tomato in 1-inch dice

1 teaspoon fennel or aniseed

1 teaspoon coriander seeds

1 teaspoon ground cumin

¼ teaspoon cayenne

1 branch fresh thyme

3 tablespoons tomato paste

⅓ cup dry white wine

2 cups chicken stock or low-sodium canned broth

2 cups water

Fine sea salt, to taste

THE COUSCOUS:

1⅓ cups plus ½ cup chicken stock or low-sodium canned broth

1¼ cups instant couscous

1½ tablespoons unsalted butter

¼ teaspoon ground cumin

Pinch cayenne

6 oil-cured olives, pitted and cut into small dice

2 scallions, white part only, outer layer discarded, thinly sliced

1 ripe tomato, peeled, seeded, and cut into ½-inch dice

2 tablespoons thinly sliced fresh mint leaves

2 tablespoons thinly sliced fresh coriander leaves

1 tablespoon fresh lemon juice

Fine sea salt, to taste

THE SNAPPER:

2 tablespoons corn oil

4 (4-ounce) yellowtail snapper fillets (see Note)

Fine sea salt, to taste

Freshly ground white pepper, to taste

SPECIAL EQUIPMENT:

Fine mesh sieve

Two 10-inch nonstick skillets

One 5-inch ring

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