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Eric Ripert

From delicious roast monkfish in sake broth to Indian-style shrimp and rice pilaf, chef Eric Ripert shares his excellent recipes.
One dish served fresh every day.
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recipes

Lemon Confit

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Bernardin. He blends his lemon confit with butter to add a pleasantly pungent flavor to broiled snapper. Before broiling, he dots some of the lemon butter on the fish, then serves more lemon butter on the side. Lemon confit can be refrigerated for several months, but if you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute.

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