Le Bernardin Recipe

Make aromatics

In a medium saucepan combine 800 ml cold water (from 'Main components' water), 250 ml white wine, and an additional 250 ml water. Add quartered onion, carrot chunks, celery stalk, bay leaf, peppercorns, parsley stems, lemon zest and 1.5 tsp kosher salt.

Bring mixture to a gentle simmer over medium heat, then reduce to low and poach gently for 12 minutes to extract flavor. Do not boil vigorously. Remove from heat and strain through a fine-mesh sieve into a clean pot; keep warm at about 70–80°C (160–175°F). Reserve liquid for poaching seafood.

Pat scallops, shrimp and fish pieces very dry with paper towels. Season lightly with a pinch of fine sea salt and a few grinds of black pepper.

Bring the reserved court bouillon back to a gentle poach (about 80°C/175°F) — it should show small bubbles but not a rolling boil. Add the fish pieces first and poach for 2–3 minutes, until opaque and just cooked through. Remove with a slotted spoon and keep warm.

Add the shrimp to the poaching liquid and poach 1–2 minutes until they turn pink and curl but remain tender. Remove and keep warm with the fish.

Finally poach the scallops 45–60 seconds until just opaque in the center (timing depends on size). Remove immediately to stop cooking. Do not overcook — scallops should be tender.

In a small saucepan over medium heat, combine minced shallots, 150 ml dry white wine and 1 tbsp white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (intensely flavored, about 6–8 minutes).

If using, add 1 tsp heavy cream to the reduced liquid and warm through — this helps stabilize the emulsion.

Reduce heat to very low. Whisk in the cold cubed butter a few cubes at a time, allowing each addition to emulsify before adding more. Keep the sauce just warm — do not let it boil. When all butter is incorporated, whisk in 1 tsp lemon juice and season with 1/2 tsp salt and white pepper or a pinch of cayenne to taste.

Strain the beurre blanc through a fine sieve into a warm bowl to remove shallot bits for a silky finish. Hold warm (over a bowl of warm water) until plating.

Dress the thinly sliced fennel and cucumber ribbons with 1 tsp extra-virgin olive oil, 1/4 tsp fine sea salt and a few grinds of black pepper. Toss gently and set aside.

On six warm plates arrange a small nest of fennel and cucumber ribbons in the center. Place one poached fish piece, two shrimp and two scallops artfully atop each nest.

Spoon a generous 2–3 tbsp of warm beurre blanc around and lightly over the seafood (reserve a little sauce for service). Garnish each plate with two microgreens or a small sprig of dill and a lemon wedge.

Serve immediately so the beurre blanc remains emulsified and the seafood is warm and tender.