Eric Ripert: We are going to cook some Red Snapper and there is no big secret behind the technique of cooking the Red Snapper. We need a toaster oven, a beautiful piece of fish. When you go to the market look at the fillet and smell it. If it smell like fish, if it doesn't look good, if it's dry if the blood instead of being pinkish is darkish and has chocolate color you don't buy that fish.
So here we have beautiful piece of snapper. We are going to season it on both sides it's really important with some salt and pepper. We use, mostly for the white fish, white pepper because the white pepper gives similar flavor for the black pepper, but without adding all those tiny dark dots on it. Fine sea salt and you can see the way I am seasoning, I am not to far, I am no to close to the fish, I am maybe five inches of top of the fish and I am very focused on it.
We have some soft butter, not melted because if it was melted butter it would not protect the fish when we are going cook it. The butter will prevent the fish from drying. It will give also a nice flavor. So I am painting it all over it like that. I am using a little bit of the butter here too so the fish will not attach to the aluminum foil.
Fish goes on top and the oven is at max broil and the fish is ready it's going for five minutes. I will show you how to check your fish when it's cooked it is very simple. We have a bit of time so I have a lemon we are going to score it. You cut the ends that will make your lemon stand in a plate easily. And then with the knife you do some triangles like that, going down and up making sure each triangle is touching each other because that will help to separate the lemon and will give this nice decor. When you are cooking it is always very important to present the food in a way which is appealing to the eyes. When you look at your food you want to be excited about what you have in the plate. Just as to open and the lemon is ready to be in a plate.
We are going to check our fish, to check the fish I always use the metal skewer and I insert the mental skewer though the flesh, leave it for few seconds and then remove it and touch my end here or if you are confident you can touch here, it is very sensitive. The skewer should be warm, if the skewer is very hot and you burn yourself, it is well done you have finished for it. If it is cold it means it is raw it is not really.
Here it is perfectly cooked we are going to remove the fish and put it in the plate. Always use a nice spatula to remove your fish. You always maintain it on top with your hands or your fingers to make sure it does not fall it does not slide and the fish is going in the plate. A toaster oven, five minutes, a great piece of fish, look what you can do, something fantastic. Delicious
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