{"id":14323,"date":"2023-04-18T13:30:09","date_gmt":"2023-04-18T13:30:09","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/04\/18\/12-years-later-le-bernardins-crispy-skinned-fish-is-still-genius\/"},"modified":"2023-04-18T13:30:09","modified_gmt":"2023-04-18T13:30:09","slug":"12-years-later-le-bernardins-crispy-skinned-fish-is-still-genius","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/04\/18\/12-years-later-le-bernardins-crispy-skinned-fish-is-still-genius\/","title":{"rendered":"12 Years Later, Le Bernardin\u2019s Crispy-Skinned Fish Is Still Genius"},"content":{"rendered":"


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Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish<\/a> I\u2019d witnessed in the kitchen at Le Bernardin.<\/p>\n

One of the fanciest restaurants in New York City (and the world) decidedly wasn\u2019t<\/strong> using stone-ground local grains, but Wondra flour\u2014a 1960s-era convenience product that wondrously dissolves more quickly than all-purpose. I had to tell the world about this technique, and our community quickly fell in love, too. But then, until recently, I forgot the joys of using it myself.<\/p>\n

What happened? In the intervening years, another method had taken up full-time residence in my brain: Slow-Roasted Salmon (or Other Fish) from Sally Schneider<\/a>, which made its Genius debut in 2015. Slow-roasting offers a long runway before overcooking<\/a>; there is no splattering, no flipping, no doing much more than sliding your fish, any fish, into a low oven. The drumbeat of easy, easy, easy<\/em> called and I didn\u2019t fight or question it whenever I had fish that needed cooking. (I had a baby, then a pandemic to navigate, then a cookbook<\/a> to finish.)<\/p>\n

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Ingredients<\/p>\n

\n\n\n\n\n\n\n
1<\/span><\/td>\n\n tablespoon canola oil (enough to coat the bottom of the pan)<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n (6-ounce) skin-on fish fillets (like striped bass or salmon)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n dash fine sea salt<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n dash freshly ground white pepper (black is fine too, if you don’t mind the speckles)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n handful Wondra flour, for dusting<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n
1<\/span><\/td>\n\n tablespoon canola oil (enough to coat the bottom of the pan)<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n (6-ounce) skin-on fish fillets (like striped bass or salmon)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n dash fine sea salt<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n
1<\/span><\/td>\n\n dash freshly ground white pepper (black is fine too, if you don’t mind the speckles)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n handful Wondra flour, for dusting<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

With slow-roasting, the flesh melts like butter and it looks like borderline sushi (\u201cDon’t worry if the top of the fish has a slightly transparent, raw look,\u201d Schneider warned us). In other words, it\u2019s a perfect method for people who already love fish. But people who don\u2019t, I recently discovered, are more likely to change their position for a golden sear, a crackly contrast, and a dinner that tastes not far off from fish and chips.<\/p>\n

These chip-esque fish re-entered my life abruptly, when my parents handed me a riddle of a dinner to cook (a large misshapen hunk of salmon they wanted seared crisp). Only after struggling to wing it, I remembered the Le Bernardin way: Dust evenly-sized fillets with salt, pepper, and Wondra (I\u2019ve also used rice flour, another superfine, quick-crisper). Sear the skin side, then flip, and move to the oven briefly. The technique isn’t difficult; it only takes attention and a few active minutes.<\/p>\n

My husband, an avowed fish-resister, and daughter, new to the genre, are hooked\u2014a triumph that forever reaffirms this recipe’s Genius status (at least if you ask me, anyway).<\/p>\n

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\nHave you tried Le Bernardin\u2019s crispy-skinned fish technique? Tell us in the comments!<\/em>
\n<\/center>\n <\/div>\n


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Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish I\u2019d witnessed in the kitchen at Le Bernardin. One of the fanciest restaurants in New York City (and the world) decidedly wasn\u2019t using stone-ground local grains, but Wondra flour\u2014a 1960s-era convenience product that wondrously dissolves more quickly than all-purpose. I had to tell […]<\/p>\n","protected":false},"author":1,"featured_media":14324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-14323","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/14323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=14323"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/14323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/14324"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=14323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=14323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=14323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}