Halibut casserole

Credit: Angie Mosier

This dish is a simple one, in that it is all cooked in one pot. The sauce is created by simmering everything together, thereby marrying all the ingredients.


In a small sauté pan, cook the bacon 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. Reserve.

In a small sauce pan, melt the butter. Add the pearl onions and 1 tablespoon water. Cook until tender, about 5 minutes.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

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