Chefs' Cookbook

BY The Editors | August 15, 2016 | Feature Features

Whether helming the kitchen at the South Fork's buzziest restaurants or simply cooking for loved ones on summer weekends, these culinary sensations all savor their time on the East End. Beach asked each to provide an exclusive summer dish, culminating in a menu for the ultimate end-of-season soiree, from start to finish.
Eric Ripert's spice-crusted Tasmanian sea trout

Eric Ripert’s Spice-Crusted Tasmanian Sea Trout With Finger Lime and Trout Roe Creme
(Serves 4)

“I was inspired to create a dish using rich Tasmanian sea trout with smoky trout roe and the pulp of little finger limes. The citrusy pop of the limes provides a unique acidity and is a fun ingredient to present to those who have never tried them. The colors of this dish are really vibrant and lend themselves well to a summer dinner party. Wild salmon is a great substitute for the trout if you have a hard time sourcing it.”
–Eric Ripert, chef and co-owner of Le Bernardin, and Sag Harbor resident


• 1 cup creme fraiche
• Meyer lemon supreme (peeled, with membranes removed between segments) and diced
• 6-8 finger limes, pulp only
• 3 Tbsp. smoked trout roe
• 2 Tbsp. coriander seed, ground
• 2 Tbsp. mixed peppercorns, ground
• Four 5-oz. fillets Tasmanian sea trout
• 2 Tbsp. canola oil
• 1 lb. watercress, mache or mixed salad greens
• 10 leaves parsley, chopped
• 2 Tbsp. extra-virgin olive oil
• Juice of 1 lime
• Fine sea salt

1. Put the creme fraiche into a small pot and warm until it is melted and warm, but not boiling. Add the Meyer lemon, finger lime and smoked trout roe. Season with salt and set aside.
2. Mix the ground coriander seed and ground mixed peppercorns together. Season the trout with salt on both sides and with the spice blend on the presentation side only. Heat 2 pans over medium-high heat until they are hot. Place 2 pieces of trout in each pan, presentation-side down. Cook over medium heat for 2 minutes, or until a nice crust is formed. Flip the fish and cook for 10 seconds, just to heat the other side. Remove the fish from the pans and set on a cutting board.
3. Toss the salad greens in extra-virgin olive oil, lime juice and salt in a bowl. Warm the creme, but do not boil. Slice the fish into thin slices and fan on the outer part of the plate in a circle. Place the salad greens in the center of the plate. Spoon the sauce on the fish, making sure to get the finger lime, Meyer lemon and trout roe from the bottom of the pot. Serve immediately.

Jean-Georges Vongerichten’s Heirloom Tomato Crostini
(Serves 4)

“The key to this dish is using the ripest and freshest tomatoes you can find. Complement that flavor with a few additional ingredients, and you will have yourself a quintessential summer dish that is as easy to make as it is delicious.”
–Jean-Georges Vongerichten, chef at Topping Rose House in Bridgehampton

• 4 ripe heirloom tomatoes
• 4 large slices of good sourdough bread
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 fresh basil leaves

1. Cut the tomatoes in half from top to bottom, remove the cores, then cut crosswise into ¼-inch-thick slices.
2. Set an oven rack 4 inches from the broiler heat source. Preheat broiler.
3. Arrange the bread in a single layer on a broiler pan. Generously drizzle oil on both sides of the bread. Broil about 2 minutes, turning once, until golden.
4. Immediately arrange the tomato slices, overlapping slightly, on the toast. Season with salt and pepper, and tear the basil leaves over the top. Drizzle with a little more oil and serve immediately.

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