Martha Stewart Living Radio: The Radio Blog

Talkin' Fish and James Beard with Eric Ripert

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Eric and co-host Anthony Bourdain received a James Beard Award nomination for their special series, "Turn and Burn."

Earlier today, one of our very favorite chefs, Eric Ripert joined us on "Morning Living" to discuss cooking fish, something he probably does better than anyone else in the culinary world. He shared some great recipes with us (see below), talked James Beard, and offered some tips for cooking and keeping fish. Click below to listen to some of our favorite clips from the show.

Eric discusses his James Beard nomination for MSLR special series, "Turn and Burn:"

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Eric on keeping fish on ice:

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Eric discusses how casual dining has become in recent years:

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Langoustine
Seared Langoustine; Baby Spinach and Mache; White Balsamic Vinaigrette
Serves 4

The White Balsamic Vinaigrette:
4 tablespoons butter
2 tablespoons white balsamic vinegar
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Fine sea salt and freshly ground pepper

The Langoustines:
1 teaspoon canola oil
8 langoustines, shells removed
Fine sea salt and freshly ground white pepper
Espelette pepper

The Spinach and Mache:
4 ounces baby spinach leaves
2 ounces petite mache

1. For the vinaigrette, place the butter in a small pan and heat over medium-high heat whisking occasionally until golden brown.  Remove from heat and pour the brown butter into a mixing bowl along with the white balsamic and sherry vinegar.  Season with salt and pepper and whisk in the extra virgin olive oil in a steady stream until fully incorporated.
2. Heat the canola oil in a nonstick pan over medium-high.  Season the langoustines with salt, pepper, and Espelette.  Sear the langoustines, about 1-2 minutes on each side.  Remove the langoustines from the pan and slice the tails in half crosswise. 
3. To assemble, place a pile of spinach leaves in down the middle of the plate and shingle 4 halves of the langoustine on top of the spinach.  Top with a few leaves of mache. Drizzle the white balsamic vinaigrette over and around the salad and serve immediately.

Fluke
Fluke Sashimi; Crispy Kimchi in a chilled Lemon, Soy, Jalapeño Nage
Serves 4

The Nage (to be made 3 days ahead):
1 cup rice wine vinegar
1/2 cup water
1/2 cup brown sugar
1/2 cup soy sauce
1 small jalapeño, cut in half
1 small daikon radish, sliced ¼ - inch thick
1/2 small white onion
1 clove garlic, sliced
2 lemons

The Fluke and Garnish:   
8 ounces sushi-quality fluke fillet   
1/2 cup cherry tomatoes, slice 1/4-inch thick
4 tablespoons Kimchi Furikake (available at most Asian stores)
1 package daikon sprouts
20-24 pieces chive tips
Fine sea salt and freshly ground pepper
Extra virgin olive oil

1. For the nage, combine the rice wine vinegar, water, and brown sugar to a boil, remove from heat and add the soy sauce, jalapeño, daikon, onion, and garlic.  Place the nage in the refrigerator and let steep for 3 days and up to 1 month.
2.  Slice the fluke fillet into very thin slivers.  Arrange the slivers in a pinwheel patter around the center of each plate.  This can be done earlier in the day and stored in the refrigerator 
3. When ready to serve, strain about 1 cup of the nage into a saucier or cup and stir in the juice of 2 lemons.  Finely dice a few slices of the marinated daikon. Season the fluke slices with salt and pepper, place about 5-6 slices of cherry tomatoes around and sprinkle the diced daikon and kimchi furikake on top of the fish.  Garnish with sashimi with daikon sprouts and 5-6 chive tips; drizzle about 1 teaspoon of olive oil over and around the plate and pour about ¼ cup of nage over the fish.  Serve immediately.

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