Le Bernardin Recipe
Make Le Bernardin Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seared Sustainable Fish
Lemon Beurre Blanc
Vegetable Garnish & Brightener
Method
Seared Sustainable Fish
- 1
Prepare fish
Pat the fish fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Lightly dust the flesh side with the all-purpose flour and shake off excess.
- 2
Heat pan
Place a large sauté pan over medium-high heat. Add the neutral oil and 1 tablespoon of butter. When the butter foams and the oil is shimmering (but not smoking), the pan is ready.
- 3
Sear fish
Place the fillets skin-side down and press gently with a spatula for 10–15 seconds to keep the skin flat. Cook skin-side down until the skin is crisp and the fish is almost cooked through, about 3–4 minutes depending on thickness. Flip and add remaining 1 tablespoon butter, spoon melted butter over the tops for 20–45 seconds to finish. Remove to a warm plate and tent loosely with foil while you finish sauce and vegetables.
Lemon Beurre Blanc
- 4
Reduce aromatics
In a small saucepan, combine minced shallot, white wine, white wine vinegar, and lemon juice. Bring to a gentle simmer over medium heat and reduce until about 2 tablespoons of liquid remain (this concentrates flavor), about 6–8 minutes.
- 5
Add cream (optional)
If using, add the heavy cream now and reduce gently for 1–2 minutes — this helps stabilize the emulsion but is optional for a classic beurre blanc.
- 6
Mount butter
Lower heat to very low. Whisk in the cold butter pieces a few at a time, allowing each addition to melt and incorporate before adding more. Maintain a gentle warm temperature; do not boil. Whisk until the sauce is glossy and slightly thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper and adjust lemon or salt to taste. Keep warm in a thermally insulated container or over the lowest heat, whisking occasionally (do not overheat or it will separate).
Vegetable Garnish & Brightener
- 7
Blanch peas
Bring a small pot of salted water to a boil. Add the peas and blanch for 1 minute if fresh (1–2 minutes if frozen). Shock immediately in an ice bath to preserve bright green color. Drain and set aside.
- 8
- 9
Finish vegetables
Toss the blanched peas with the softened leeks, lemon zest, a pinch of salt and pepper. Keep warm or serve at room temperature.
- 10
Plate and garnish
Spoon a smear or small pool of the warm lemon beurre blanc on each plate. Place the finished fillet on top, skin-side up for crisp presentation. Arrange the peas and leeks alongside or lightly scattered over the fish. Finish with a few microgreens or chervil/dill and a small drizzle of extra-virgin olive oil. Serve immediately.