Eric Ripert shares four decadent seafood recipes from his new cookbook 'Seafood Simple'

Le Bernardin has spent three decades at the top of the New York City food scene, has three Michelin stars and has upheld a four-star review from The New York Times for over two decades. Legendary chef and owner of Le Bernardin, Eric Ripert, is making his signature cuisine accessible to home cooks everywhere with his latest cookbook, Seafood Simple. Eric shares four exclusive recipes to celebrate the book's launch that will make you look like a seafood cooking pro.

Salmon Rillettes 

More than a canapé, they’re a convivial offering that invites guests to share and enjoy. The salmon must be cold when mixed with the mayonnaise; otherwise, the sauce will break. You want the mayonnaise to be creamy, not oily.

Tuna Carpaccio

The texture of yellowfin tuna lends itself well to carpaccio because its lower fat content prevents it from becoming mushy, thus helping it keep its firmness during the pounding process. Once you start to dress this dish, go very fast and serve it immediately, as the acidity of the lemon juice begins to cook the fish and change the flavour of the tuna.

Mussels mariniéres rosé

Once you buy the mussels, soak them in the sink or a deep bowl of fresh water to remove any sand or dirt, then rinse them before cooking. Check their quality and freshness by carefully smelling them and discard any bad ones—you’ll know by the smell. It takes only one lousy mussel to ruin an entire dish. Adding a little flour to the broth gives it texture and richness. Cook this dish à la minute and enjoy it immediately always have good bread close by ready to soak up the sauce.

Halibut en papillote

You can cook the fish en papillote— enclosed in a parcel made of either aluminum foil or parchment paper—but if you have neither, you can use an ovenproof baking dish with a tightly sealed lid. If you want to double-check the fish’s doneness in the parcel, you can do so by delicately inserting a long, thin metal skewer through the side of the foil or parchment paper and feeling the temperature of the skewer against your wrist.