If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius and I came across this recipe for his house starter, which is served before every meal. I took the recipe down exactly, so credit where credits due. Bravo Chef Ripert! Ingredients 2 cups dry White Wine 1 Tbsp. minced Shallots 1 lb. fresh boneless, skinless Salmon filet, cut into 1-inch pieces 3 oz. Smoked Salmon, diced 2 Tbsp. fresh Chives, chopped ½ cup Mayonnaise, this would be a good place to make your own. 3 Tbsp. fresh Lemon Juice Sea Salt, Black Pepper Toasted Baguette slices Combine white wine and shallots in a saucepan and bring to a boil. Simmer over medium heat for 2 minutes until shallots are tender. Add the salmon pieces and poach for just 2-3 minutes until they are barley opaque. Remove the salmon pieces from the wine and drain them on a baking sheet lines with a towel. Strain the wine reserving the shallots. Place both salmon and sh
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.