Le Bernardin Recipe

Prep fish

Pat the fish fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Sear fish

Heat a large nonstick or stainless skillet over medium-high heat until hot. Add 1 tbs olive oil and 2 tbs unsalted butter. When the butter foams and the pan is shimmering, place the fillets in the pan. Cook without moving for 3–4 minutes until a golden crust forms. Carefully flip and cook 2–3 minutes more (timing will vary with thickness) until fish is opaque and flakes easily. Remove to a warm plate and tent loosely with foil; reserve pan juices for finishing if desired.

Reduce aromatics

In a small saucepan or sauté pan, combine 1 cup dry white wine, 2 tbs white wine vinegar and 2 tbs finely minced shallot. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (this concentrates flavor), about 8–10 minutes.

Mount with butter

Lower heat to low. If using, whisk in 2 tsp heavy cream to help stabilize the sauce. Off the heat or at the lowest possible temperature, whisk in the cold butter pieces, a few at a time, allowing each addition to emulsify before adding more. Continue until all 6 tbs butter are incorporated and the sauce is smooth and glossy. If the sauce becomes too thin, keep it on very low heat and whisk until slightly thicker; if it breaks, briefly whisk in a teaspoon of cold water or a few drops of cream to bring it back.

Finish sauce

Stir in 1 tsp lemon zest and 1 tbs fresh lemon juice. Season with 1 tsp kosher salt and 1 tsp white pepper to taste. Keep warm in a pan set over very low heat (do not boil) until ready to serve.

Bring 3 cups water with 1 bay leaf, lemon slices and 1 tsp kosher salt to a gentle simmer in a medium saucepan. Add shrimp and poach just until opaque and firm, about 2–3 minutes depending on size. Remove with a slotted spoon and cool briefly on paper towels. Reserve warm or at room temperature for plating.

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add 1 cup thinly sliced fennel and 1 cup blanched asparagus tips (or baby bok choy). Sauté just until vegetables are warmed through and tender-crisp, about 2–3 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm.

Reheat the sauce briefly on lowest heat and give it a final whisk. Spoon a generous smear or pool of the lemon beurre blanc on each plate. Arrange a bed of the warm vegetables in the center, place the seared fish on top, and drape 3–4 poached shrimp alongside if using.

Spoon additional warm beurre blanc over the fish (about 2–3 tbs per serving), taking care not to drown the fish. Drizzle 1 tsp extra-virgin olive oil lightly over the plate, sprinkle microgreens or chopped parsley, and add lemon wedges on the side for extra brightness. Serve immediately.