Chef Eric Ripert's Cod Sauté 

A nice technique and demonstration from a world class chef. He needs to have his own cooking show!

One of the best chefs I absolutely adore to see cook anything, as I always learn some fundamental techniques watching.

I JUST MET HIM AT LE BERNARDIN! He is reeaally nice and kind enough to take a picture.

Placing the fish on top of the greens isn’t just fancy plating, it is designed to keep the crispy crust on the fish dry and away from the sauce. The vertical elevation, also looks nice.

I couldn’t find pea shoots, so I substituted baby bok choy and I used Korean chili powder instead of piment d’espelette, but the dish still came out amazing. This is going on my Fish Friday rotation.

Can't go wrong with Eric RIpert. It's all in the technique.

A lovely dish with beautiful technique. Simple clean flavors.

That looks beautiful and simple to do. I'm going to try that recipe.

It's Wondra Flour, which is a General Mills brand of quick-mixing flour. It works for this fish dish because it creates a delicate, flaky crust.

I love his voice

love his accent

Clean and straightforward.

Excellent chef! Absolute proffesional

i made this dish with scallops instead of cod. i used meyer memon zest. it turned out well!!!

I am so pleased to have found your site! I can't wait to shop so I can try this recipe.

Excellent.

And it's Wondra Flour for a crispy skin if you didn't catch it, Thank you, a great easy recipe :)

This guy is a genius. I did chuckle when he said "simple recipe" . Great stuff!

A very good presentation

veary well done

Good recipe

Interesting and I've heard and read he's the best chef for seafood, but everything I've read and seen on RU-vid videos by top highly respected functional medical doctors and naturopathic doctors and nutritionists is that vegetable oil is not good for human consumption and that olive oil is preferable but not used at high temps and to use either butter or coconut oil which is best. Also they warn against using Teflon coated pans and to just use stainless steel. Teflon coated pans have been known to contribute to cancers as well as any meats or seafood that is smoked or charcoal broiled. Japan has a high rate of stomach cancer due to smoked fish. Thanks for sharing

Last time I did piss shots was in Panama City, Florida on Spring Break. Looks like they’re making a gourmet style comeback.

I assume "pichottes" is pea shoots, right?

lemon zest or orange zest would also work.

Why arent their cooking shows of this quality on Food Network......

awesome.> learned a new techniques : Metal in fish for 10 sec made me happy~~

Chef Crush, er, I mean Ripert😉

When he said the pan is extremely hot does that mean like searing hot?

what's that vegetable called again and where can I find that vegetable he used? Do stores like Stater Bros or Ralphs carry them? I would love to try this dish

Very amused every time he says PEA SHOOTS

How can I post?

What kind of flour again? (the one he put on the fish after pigment d'espelette)

Deliciosos!!!

If you close your eyes it's like listening to Arsene Wenger doing some some cooking

Wasn’t very impressed until plating then it looked amazing

Spelled Le Bernardin wrong in the intro

What does he say at 3:27?

I bet you were the kid who reminded the teacher to assign homework

"you can do it at the last moment.." Cool! Just let me get the lemon confit out of the fridge and......merde!

Teflon pans aren't designed to take high temperatures!

Pepeur?

So even the top chefs and restaurants in the world are using Teflon coated pans to sautee fish for example? I thought Teflon was dangerous especially when heated to a very high temp

“Simple recipe with not too many ingredients “ 😂😂😂 okay Frenchy

ate at my friends restaurant in Zahav in philly with my girlfriend at the time and he was there with Jess Carrol and some friends for the special passover menu and we were leaving the restaurant at the same time and they both knew I was a chef too but I was more interested in getting home to undress my girl. Hes crazy talented. Maybe I missed out an opportunity but she was hot.

very Chinese fusioned but in a good way

Pea shots?

Pishots.

Shame about the video quality.

Today Chef Ripert is going to saute a caught-fish. Well, how would he cook a fish that hadn't been caught? Doe he expect it to jump into the pan? From the sea? (These are just jokes, people.)

So buy it things and tell it that it doesn't look fat in that outfit?

Here we go with the expert opinions. Musicians or Cooks?? I really don’t know who’s more insecure. Dead Tie I Guess.🤣🤣🤣

He is using the wrong pan here. Should use a cast iron or cast steel pan here. Teflon pans shouldn't be heated above medium heat. It releases chemicals that are not good for you. Just keep that in mind.