The New York City restaurant, Le Bernardin, a seafood restaurant, is constantly on top of the world’s ten best restaurant lists. In May of 2021, the chef-owner Eric Ripert was proud to advertise his long-standing 3 Michelin star rating.
In 2010, when my daughter went to New York City for an interview, I volunteered to meet her there. Of course, I made reservations at some great restaurants, including Le Bernardin. I’m a good mom like that!
This is a photograph of the dining room, from the restaurant’s website. In person, that painting seemed like it was 100 feet wide!
We had the most helpful sommelier while we dined at Le Bernardin. It could have been because my daughter was 24 and gorgeous…
In any case, our meal was exceptional, not surprisingly. If you’ve watched or read anything about Eric Ripert, you are aware that he’s a perfectionist.
In 2009 I purchased his just published cookbook, “A Return to Cooking,” about Eric Ripert and his culinary passion and skills, written by Michael Ruhlman.
As an homage to Eric Ripert’s love and respect of seafood, I chose a seafood chowder to make from the cookbook. It was excellent, and could easily be enjoyed during warm months. The hardest part was cracking crab legs for the meat, but so worth it.
Salmon, Crab, and Scallop Chowder
Printable recipe below
Serves 6
2 slices double-smoked bacon, sliced crosswise into julienne
3/4 cup sliced leeks
1/2 cup dry wine
3 cups fish fumet*
1 cup water
1 pound baby Yukon Gold potatoes, peeled and halved
Fine sea salt
Freshly ground white pepper
1/2 cup heavy cream
1 tablespoon canola oil
One – 6 ounce salmon fillet, cut into 3/4” cubes
4 ounces crab meat, picked over for shells and cartilage
6 large sea scallops, cut horizontally in half
1 tablespoon chopped dill
Grated zest of 1 lemon
Cook the bacon julienne in a large pot over medium heat, until it has rendered its fat and is crisp. Remove the bacon with a slotted spoon and drain on a paper towel.
Remove all but 1 tablespoon of the fat from the pot. Add the leeks and sauté until limp and lightly caramelized, about 4 minutes.
Deglaze the pot with the white wine, stirring to incorporate the browned bits in the bottom of the pot. Return the bacon to the pot, cover with the fumet and water, and bring to a simmer. Add the potatoes and season with salt and pepper. Raise the heat and boil gently until the potatoes are tender, 10 – 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Add the cream to the fumet and bring to a simmer. Remove from the heat until ready to serve.
Line a baking sheet with parchment and brush it with the canola oil. Place the salmon, crab, and scallops on the sheet and season on both sides with salt and pepper.
Place in the oven for 2 – 3 minutes, until just barely heated through. The salmon and scallops should still be quite rare.
Meanwhile, gently reheat the soup. Add the dill and lemon zest and stir to incorporate. Adjust the seasoning.
To serve, divide the warmed salmon, crab, and scallops among warmed bowls. (This is so French – my mother always heated dishes before serving!)
Ladle the soup over and serve immediately.
* From the notes of Michael Ruhlman: Fumet is very easy to make once you have good bones. The bones of the turbot are the best for fumet because of their high gelatin content, but generally any white bones from a non oily fish can be used. To make a fumet, you sweat sliced onion and fennel until they’re tender, add the bones and cook them gently, then add water to just cover and a bouquet garni and simmer very gently for 10 – 15 minutes. Let the fumet sit off the heat for another 15 minutes, then strain it through cheesecloth.
This is what I used, purchased at Amazon, of course. It was delicious; all you have to do is add it to water just like a demi-glace.
Salmon, Crab, and Scallop Chowder
Serves 6
2 slices double-smoked bacon, sliced crosswise into julienne
3/4 cup sliced leeks
1/2 cup dry wine
3 cups fish fumet*
1 cup water
1 pound baby Yukon Gold potatoes, peeled and halved
Fine sea salt
Freshly ground white pepper
1/2 cup heavy cream
1 tablespoon canola oil
One – 6 ounce salmon fillet, cut into 3/4” cubes
4 ounces crab meat, picked over for shells and cartilage
6 large sea scallops, cut horizontally in half
1 tablespoon chopped dill
Grated zest of 1 lemon
Cook the bacon julienne in a large pot over medium heat, until it has rendered its fat and is crisp. Remove the bacon with a slotted spoon and drain on a paper towel.
Remove all but 1 tablespoon of the fat from the pot. Add the leeks and sauté until limp and lightly caramelized, about 4 minutes.
Deglaze the pot with the white wine, stirring to incorporate the browned bits in the bottom of the pot.
Return the bacon to the pot, cover with the fumet and water, and bring to a simmer.
Add the potatoes and season with salt and pepper. Raise the heat and boil gently until the potatoes are tender, 10 – 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Add the cream to the fumet and bring to a simmer. Remover from the heat until ready to serve.
Line a baking sheet with parchment and brush it with the canola oil. Place the salmon, crab, and scallops on the sheet and season on both sides with salt and pepper.
Place in the oven for 2 – 3 minutes, until just barely heated through. The salmon and scallops should still be quite rare.
Meanwhile, gently reheat the soup. Add the dill and lemon zest and stir to incorporate. Adjust the seasoning.
To serve, divide the warmed salmon, crab, and scallops among warmed bowls.
Ladle the soup over and serve immediately.
