A question about a recipe: Le Bernardin's Crispy-Skinned Fish

I have a question about the recipe "Le Bernardin's Crispy-Skinned Fish" from Genius Recipes. What are some good side dishes for this recipe? Also, is there a sauce anyone recommends with it?

  • Posted by: suj
  • March 31, 2013
  • 1840 views
  • 14 Comments
1ee27464 8a85 4a74 bd90 cdc5b24878da  food52 07 12 11 172
Recipe question for: Le Bernardin's Crispy-Skinned Fish

13 Comments

Review our Code of Conduct
Don't send me emails about new comments
Kristen Miglore
Kristen Miglore March 31, 2013

Right now, I'd go for an Italian salsa verde to be served on the side. And in that case, I'd serve with orzo or couscous and sauteed greens.

I think there are other serving ideas in the comment thread on the recipe too!

Review our Code of Conduct
Don't send me emails about new comments
PMarie
PMarie April 1, 2013

bearnaise and asparagus and snowpeas

Review our Code of Conduct
Don't send me emails about new comments
QueenSashy
QueenSashy April 2, 2013

On a hot day I would eat it with crispy vegetable slaw salad, perhaps carrot, jicama, red peppers and/or celery, with herbal vinaigrette. In spring, maybe fennel slaw or green pea pure. Lemon risotto.

Review our Code of Conduct
Don't send me emails about new comments
ATG117
ATG117 April 3, 2013

a simple fennel salad, quinoa, sauteed spinach with garlic

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino April 3, 2013

I agree with PMarie on bernaise (a tarragon flavored sauce). And asparagus are in season right now.

Review our Code of Conduct
Don't send me emails about new comments
WileyP
WileyP April 3, 2013

I vote for the asparagus as well, but wrapped with prosciutto or turkey bacon and with a nice balsamic-butter sauce. Sounds like a great meal to me!

Review our Code of Conduct
Don't send me emails about new comments
ChefJune
ChefJune April 3, 2013

Curious why you would use Balsamic vinegar with a delicate flavored fish. For me, ti would upstage the star -- the fish.

petitbleu
petitbleu April 3, 2013

Céleri rémoulade would be lovely. As would a nice watercress salad--something citrusy and bright. The pea purée mentioned above sounds good, but you could also use favas or soybeans to great effect.

Review our Code of Conduct
Don't send me emails about new comments
amysarah
amysarah April 3, 2013

Romesco sauce goes well with simply prepared fish (e.g., roast or sauteed.) There are many variations, but this is Jose Andres': http://www.spanishsuitcase.com/features/recipes/receta-jose-andres-romesco/

Steamed or grilled asparagus would go well with the fish & sauce; roast or steamed new potatoes would also be a good pairing.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 April 3, 2013

I like Chimichurri sauce on fish.

Review our Code of Conduct
Don't send me emails about new comments
CHeeb
CHeeb April 3, 2013

An aioli with finely chopped preserved lemons and parsley would be a good all around fish go-to sauce.All of the above side dishes sound yummy.

Review our Code of Conduct
Don't send me emails about new comments
suj
suj April 11, 2013

Thanks everyone!! went with a lemon herb sauce, roasted asparagus, and a pea risotto - turned out delicious!!

Review our Code of Conduct
Don't send me emails about new comments
KarenO
KarenO August 13, 2018

We just had it with smooth, buttery whipped potatoes. Made a sauce of 1/3c yogurt, 2 TBS dill, 1 small garlic minced, and s+p. DELICIOUS meal.

Review our Code of Conduct
Don't send me emails about new comments
Nancy
Nancy August 13, 2018

Interesting. This is an old thread, and people have found many sauces and sides they like to serve with it.
But/and Kristen Miglore's version simplifies Eric Ripert's original recipe a good deal.
She basically seasons with salt and pepper, while he includes herbs (thyme & chives), vegetables (mushrooms &/or asparagus), and port-sherry reduction as a sauce.
So we could all go back to Ripert for ideas of sides and sauce.
http://www.aveceric.com/all-recipes/crispy-chinese-spiced-black-bass-with-porcini-mushrooms-and-port-wine-reduction
https://www.bonappetit...

Review our Code of Conduct
Don't send me emails about new comments
Showing 13 out of 13 Comments Back to top
Recommended by Food52