Le Bernardin's Crispy-Skinned Fish K1 Case

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The original submission: a PDF

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L1

Level 1: 23 lines

1Le Bernardin's Crispy-Skinned Fish
2SERVES
34
4PREP TIME
55 Minutes
6COOK TIME
710 Minutes
8A simple formula for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke (with a surprise ingredient straight out of the 1960s).
9Ingredients
101 tablespoon canola oil (enough to coat the bottom of the pan)
114 (6-ounce) skin-on fish fillets (like striped bass or salmon)
121 dash fine sea salt
131 dash freshly ground white pepper (black is fine too, if you don't mind the speckles)
141 handful Wondra flour, for dusting
15Directions
16Step 1
17Heat the oven to 400°F. Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.
18Step 2
19Season the fish on both sides with salt and pepper, and dust with Wondra flour. Blow off excess.
20Step 3
21Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.
22Step 4
23Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Serve immediately.

L2 corrected

Level 2, Oct 27 answer key (no settlement needed), the newest

Title

Title	Serves	Total time
Le Bernardin's Crispy-Skinned Fish	4 to 4	(blank)

Cook Time

Prep	Cook	Total
5 Minutes	10 Minutes	(blank)

Ingredients

#	Ingredient	Heading
1	1 tablespoon canola oil (enough to coat the bottom of the pan)
2	4 (6-ounce) skin-on fish fillets (like striped bass or salmon)
3	1 dash fine sea salt
4	1 dash freshly ground white pepper (black is fine too, if you don't mind the speckles)
5	1 handful Wondra flour, for dusting

Ingredient Components

#	Quantity	Unit	Ingredient	Prep	Sub rows (added at)
1	1	tablespoon	canola oil (enough to coat the bottom of the pan)		step 2: 1 tablespoon
2	24	weight ounces	skin-on fish fillets (like striped bass or salmon)		step 3: 24 weight ounces
3	1	dash	fine sea salt		step 3: 1 dash
4	1	dash	white pepper (black is fine too, if you don't mind the speckles)	freshly ground	step 3: 1 dash
5	1	handful	Wondra flour, for dusting		step 4: 1 handful

Cooking Sentences

#	Section	Sentence
1	1	Heat the oven to 400°F.
2	1	Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.
3	2	Season the fish on both sides with salt and pepper, and dust with Wondra flour.
4	2	Blow off excess.
5	3	Put the fish in the pan, skin side down, and press down on the fish with a spatula.
6	3	(The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.)
7	3	Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.
8	4	Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip.
9	4	Serve immediately.

Cooking Steps

#	Step
1	Heat the oven to 400°F.
2	Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.
3	Season the fish on both sides with salt and white pepper (black is fine too, if you don't mind the speckles)
4	Dust the fish with Wondra flour.
5	Blow off excess Wondra flour from the fish.
6	Put the fish in the pan, skin side down
7	Press down on the fish with a spatula.
8	Sear the fish on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.
9	Turn the fish over
10	Put the pan in the oven
11	Cook the fish another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip.
12	Serve immediately.

Extras

Name	Text
untitled	A simple formula for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke (with a surprise ingredient straight out of the 1960s).
untitled	(The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.)

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	canola oil (enough to coat the bottom of the pan)	15	ml	step 2: 15 ml
2	skin-on fish fillets (like striped bass or salmon)	680	g	step 3: 680 g
3	fine sea salt			step 3: (blank)
4	white pepper (black is fine too, if you don't mind the speckles)			step 3: (blank)
5	Wondra flour, for dusting			step 4: (blank)

Empty in this Level 2: choice points, records, suggested equipment, goes with.

K0

Line roles and recipe starts · code + Haiku

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Why a model is needed here. This is a pdf, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
Code guesses first. Code gives every line a rough first role.
Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 23 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 1.80 s of 3.6 s
Model: Haiku 5.5, thinking off
Time: 1.7 s
Cost: $0.00049
Tokens: 26,593 rules (cached) + 653 new in, 315 out
Haiku's answer: 23 lines answered, 7 changed from code's guess

Output

Result after K0

1 title, 2 servings, 4 time, 1 headnote, 6 other, 5 ingredient, 4 method. One recipe, starting at line 1.

1Le Bernardin's Crispy-Skinned Fishtitlerecipe starts here
2SERVESservings
34servings
4PREP TIMEtime
55 Minutestime
6COOK TIMEtime
710 Minutestime
8A simple formula for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke (with a surprise ingredient straight out of the 1960s).headnote
9Ingredientsother
101 tablespoon canola oil (enough to coat the bottom of the pan)ingredient
114 (6-ounce) skin-on fish fillets (like striped bass or salmon)ingredient
121 dash fine sea saltingredient
131 dash freshly ground white pepper (black is fine too, if you don't mind the speckles)ingredient
141 handful Wondra flour, for dustingingredient
15Directionsother
16Step 1other
17Heat the oven to 400°F. Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.method
18Step 2other
19Season the fish on both sides with salt and pepper, and dust with Wondra flour. Blow off excess.method
20Step 3other
21Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.method
22Step 4other
23Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Serve immediately.method

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 6, 7, 8, 9, 15, 16, 18, 20, 22), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 1.80 s to 3.58 s of 3.6 s
Model: Haiku 5.5, thinking off
Time: 1.2 s
Cost: $0.00022
Tokens: 14,273 rules (cached) + 341 new in, 87 out

Output

Result after K1

2 of 3 rows match L2 corrected. Bold text differs. L2 corrected's 1 Extras entry that comes from method sentences (K4's job, R9) is left out.

Title

Title	Serves	Total time
Le Bernardin's Crispy-Skinned Fish	(blank)	(blank)

Cook Time

Prep	Cook	Total
5 Minutes	10 Minutes	(blank)

Extras

Name	Text
untitled	A simple formula for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke (with a surprise ingredient straight out of the 1960s).

Answer

L2 corrected

The Oct 27 answer key (no settlement needed). Bold text differs from the run.

Title

Title	Serves	Total time
Le Bernardin's Crispy-Skinned Fish	4 to 4	(blank)

Cook Time

Prep	Cook	Total
5 Minutes	10 Minutes	(blank)

Extras

Name	Text
untitled	A simple formula for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke (with a surprise ingredient straight out of the 1960s).