Try Eric Ripert’s delectable broiled red snapper

Served along with wild mushroom spinach salad, this dish is sure to satisfy

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announcer: system.

>>> this morning on "today's kitchen," hot chef eric has his own cooking program on tbs where he travels around the world to gain inspiration and gather new ingredients, and in one episode, to hunt wild boar , even in italy. it's not for the faint of heart. he is the executive chef and co-owner. this show looks great on pbs . tell me about it.

>> it's a beautiful show. well, we start the show behind the scene in the kitchen and i explain the way the kitchen functions and the role of a chef.

>> it's a little bit of reality in that sense.

>> for sure. then i travel for inspiration. therefore, i go to beautiful destination and talk to very interesting people -- beekeepers, growers, wine makers and so on. then i come back to my own kitchen and i cook something for the viewer from the inspiration that i got through the traveling.

>> wow. so, you're learning a lot traveling to other cultures. i mean, hunting wild boar .

>> hunting wild boar was an experience, i can tell you.

>> i was going to say. did you catch something?

>> i didn't catch the wild boar , but i ran a lot.

>> as i can imagine. you're going to cook something really delicious for us today. it is our red snapper .

>> red snapper .

>> but with a brown butter vinaigrette?

>> a brown butter with mushrooms and spinach. so, the brown butter you can see is melting right now.

>> what is brown -- so, you just brown the butter like this, that's qnkys it?

>> you just brown the butter --

>> what's the difference between regular butter and browning the butter?

>> you see what's happening is it is going to color and the butter is going to caramelize.

>> how do you keep it from burning, though?

>> well, you take it off before it burns.

>> you'll tell me when that happens, right?

>> i'm with you.

>> okay.

>> so, i don't know if on camera you can see --

>> the color, yes.

>> but the color is getting there. so, now we're going to -- now it's really brown.

>> okay, so, we condon't want it to burn, so i'm going to take it off.

>> you can throw it right --

>> right into the food processor . now, it's not going to seep through --

>> no, we're not going to -- then we'll put some white balsamic.

>> you can smell that. you describe the taste as more nutty.

>> you can smell it. it's a very nutty flavor. then we put in some olive oil .

>> i was reading in my magazine, someone made pound cake with brown butter and it was supposed to be amazing.

>> which is fantastic in terms of flavor. and we are going to look --

>> back here.

>> just mixing that through.

>> okay, that's good?

>> and the mushrooms -- yeah.

>> all set.

>> and you see it's getting immerseified, which means it's going to have the consistency of a sauce.

>> great.

>> so we'll leave that there.

>> so we'll leave that here. and we have wild mushrooms, just different kinds?

>> yes, we have red because they're in season and also mushrooms, and they are really in season right now.

>> great. mm-hmm?

>> i sauteed some spinach already, and then we can just bring --

>> so, this is a very fast, easy thing you can do in the morning.

>> very, very fast. and while you do that, the fish is cooking, make sure that the brown --

>> i'll take that off.

>> and if you want to come around here.

>> then you have the fish in the oven, right? it just came out of the oven.

>> just came out. you can see --

>> it's red snapper . an you just baste that.

>> it was boiled broiled.

>> broiled.

>> i thank you for the butter -- soft butter, just a very little, just to keep the fish from being dried.

>> amazing.

>> then i'm giving nice shape to the spinach with the ring. of course, remove the ring mold.

>> that's the trick at home. you just have to get a ring mold and everything looks good.

>> yes, absoluty.

>> right?

>> then we're going to pick one of the snapper, put it --

>> right on top.

>> -- on top like that. and then with that spoon i'm going to spread some of the mushrooms around.

>> uh huh .

>> so, it's very easy. you see in three minutes, we are almost -- the entire dish --

>> and it's gorgeous. and this is cold. this is a cold version of our vinaigrette, right?

>> well, it's not really cold.

>> it's not really cold?

>> it's kind of warm. because if it was cold, it would become solid again.

>> okay.

>> and then just --

>> just right on top?

>> just like that around on the mushrooms.

>> well, eric ripert , it looks delicious. i cannot wait to dig my fork into it. and your show on pbs ?

>> on pbs .

Show transcript

TODAY recipes

updated 9/30/2009 10:25:04 AM ET

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Recipe: Broiled red snapper with wild mushroom spinach salad and brown butter vinaigrette (on this page)

Recipe: Broiled red snapper with wild mushroom spinach salad and brown butter vinaigrette

Chef Eric Ripert

Ingredients

6 tablespoons butter
2 tablespoons white balsamic vinegar
2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
12 ounces wild mushroom medley, such as black trumpets, porcini, chanterelles or oyster mushrooms
4 tablespoons canola oil
1.5 pounds baby spinach
Fine sea salt and freshly ground pepper

Preparation

1. Preheat oven to broil.

2. For the vinaigrette, place the 6 tablespoons of butter in a pan and heat over medium-high heat, whisking occasionally until golden brown and aromatic. Remove the butter from heat and pour the brown butter into a small food processor; add the white balsamic and sherry vinegar. Season with salt and pepper and drizzle in the extra-virgin olive oil in a steady stream until fully incorporated.

3. Season the snapper fillets on both sides with salt and white pepper and evenly brush the fish with the soft butter. Place the snapper fillets on a baking pan and broil on high heat for about 5-7 minutes until the fish is opaque and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

4. Heat two tablespoons of the canola oil in a large sauté pan over high heat and add the mushrooms. Sauté the mushrooms until tender, about 5 minutes, and season to taste with salt and pepper. In a separate pan, heat the remaining canola oil over medium heat and add the garlic and lightly sauté. Add the spinach leaves, season to taste with salt, pepper and nutmeg.

5. Using a ring mold, plate the spinach in the center of four plates and place the broiled snapper on top. Place the sautéed mushrooms around the fish and drizzle the vinaigrette over and around the fish.