Crab Gratin
Garlic Butter Baked Oysters
Spice Crusted Tasmanian Sea Trout with Finger Lime and Trout Roe Crème
Red Snapper with Tomatillos and Sofrito Emulsion
Tandoori Spiced Hamachi with Pickled Cucumbers
Cod Serenata
Gochujang - Korean Style Shrimp Bouillabaisse
Sautéed Striped Bass with Green Papaya Salad and Blood Orange Vinaigrette
The 'Top End' of Australia is home to crocodiles, fresh water sharks, water buffalo and other wildlife that Eric encounters along his journey. Eric’s adventure takes him by boat up the Mary River then by helicopter to a remote fishing spot where he will try to reel in a prized barramundi...all the while avoiding becoming dinner himself. Inspired by his wildlife adventures, Eric will prepare Striped Bass with Green Papaya Salad and Blood Orange with a Citrus Vinaigrette.
Paperbark Wrapped Barramundi with Wattleseed Roasted Yams and Citrus Vierge
Crispy Chinese Spiced Black Bass with Porcini Mushrooms and Port Wine Reduction
Seared Salmon; Sautéed Pea Shoots and Ginger-Soy Vinaigrette
Salmon is one of the most popular fish in America. It is very easy to make salmon simply and in a delicious way at home by choosing the freshest fish available and searing it on very hot heat for a short time. The combination of the salmon and fresh peas and pea shoots creates an easy, fresh and beautiful dish.
Sangrita Shrimp Ceviche
Barely Cooked Wild Salmon; Braised Burgundy Snails; Heirloom Potatoes, Sweet Garlic Parsley and Pernod Scented Sauce From Le Bernardin
Building flavor in a recipe starts with good products, but constructing a harmonious, successful dish at Le Bernardin requires the skill as well as a knowledge of the ingredients and how they will work together on the plate. The creative process of this dish shows us how each component brings another layer of flavor to compliment the salmon.
Pulpo a la Gallega
Enjoy Eric's preparation of Anthony Bourdain’s Seafood Stew from On The Table Episode One.