Blogs / Food & Drink / Spring 2011 / Ronald McDonald House Cooking Class with Chef Bernard Guillas

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Ronald McDonald House Cooking Class with Chef Bernard Guillas

The Marine Room’s Chef Bernard Guillas will teach a cooking class on Sunday, July 31st

Here’s a special opportunity for those who love cooking classes and also want to support kids and their families. The Marine Room’s Chef Bernard Guillas is going to be participating in the Cooking with Love classes at Ronald McDonald House Charities, which provides lodging to families whose children are receiving treatment for life-threatening illnesses at area hospitals.

His upcoming class will take place on Sunday, July 31 from 3 to 6 p.m. The class costs $75 to participate or $50 to observe. To register for the class, call 858-598-2415. Chef Bernard will offer hands-on instruction for up to 24 attendees, who will prepare several dishes, including his Apricot Ginger Glazed Tasmanian Salmon, from his book (co-authored with Chef Ron Oliver) Flying Pans. And, as a teaser, here’s the recipe:

Apricot Ginger Glazed Tasmanian Salmon
Corn Fennel Relish

serves 4

Glaze

1 pound                      apricots

2 tablespoons            brandy

1 tablespoon             white wine vinegar

3 tablespoons            brown sugar

2 tablespoons            grated ginger

2 tablespoons            chopped shallots

sea salt and freshly ground black pepper to taste

Chop apricots, discarding pits. Add to sauce pan with remaining ingredients over medium heat. Bring to simmer.

Cook 15 minutes or until thick and syrupy, stirring often. Transfer to blender. Puree until smooth. Strain through coarse sieve. Season with salt and pepper. Set aside.

Salmon

1/2 cup                         shelled pistachios

1/4 cup                         sliced almonds

1 teaspoon                  Madras curry

1 tablespoon               minced chives

1 tablespoon               white sesame seeds, toasted

2 tablespoons            grapeseed oil

4 6-ounce                     wild king salmon fillets, boneless

sea salt and freshly ground black pepper to taste

Preheat oven to 375°F. Add pistachios, almonds, curry, chives and sesame seeds to food processor. Pulse to chop. Transfer to bowl. Set aside. Add oil to large oven-proof skillet over medium high heat. Season salmon with salt and pepper. Lay in skillet, flesh side down. Sear 2 minutes. Flip over. Generously coat top of each salmon with apricot glaze. Sprinkle with pistachio mixture. Transfer to oven. Cook 3 minutes or until slightly underdone.

Relish

2 tablespoons            avocado oil

2 ears                           sweet corn, shaved

1/2 cup                          thinly sliced fennel

1/2 cup                         quartered gold gooseberries

1                                    green apple, peeled, diced

1 teaspoon                  honey

1 tablespoon               chopped scallions

1                                     tangerine, juiced, zested

1 teaspoon                  finely chopped mint

sea salt and freshly ground black pepper to taste

Add oil to skillet over medium heat. Add corn and fennel. Cook 3 minutes, stirring often. Transfer to mixing bowl. Combine with remaining ingredients. Season with salt and pepper. 

Presentation

2 teaspoons   avocado oil

4                      gooseberries, with husk

Spoon relish onto center of large serving plate. Lean salmon atop. Drizzle with avocado oil. Garnish with gooseberry.

Photo of Chef Guillas courtesy of The Marine Room, salmon photo by Gregory Bertolini