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Recipes

Salmon with Pesto Risotto and Beurre Rouge
Chef Todd Muir, Wine Country Chefs
Serves 6

4 Tbsp  olive oil
6          3-ounce salmon steaks about 2 inches square
1          Red Wine Beurre Blanc (see recipe)
6          Risotto Cakes (see recipe)

Preheat oven to 400° F. In a large sauté pan heat olive oil over a high flame until very hot. Season the salmon with salt and pepper, then dust with flour. Sear salmon on both sides until golden brown. Bake the salmon for about 8 minutes or until cooked as desired. On large dinner plates, place the heated risotto cake in the center, and place a salmon steak on top. Spoon the Beurre Rouge over salmon and serve at once.

Beurre Rouge (Red Wine Beurre Blanc)
2 cups        red wine
1                shallot, minced
2 Tbsp        cream
1 cup          butter, cubed and chilled
1                salt to taste

In a heavy bottomed 2-quart saucepot, reduce the wine with the shallot, over a high flame, to about ¼ cup. Add the cream and reduce by half. With the flame on low, whisk in the chilled butter in small increments.

Pesto Risotto Cake
5 Tbsp        butter
2 cups        Arborio rice
1 cup          white wine
6-8 cups     hot fish stock or two 8-ounce cans clam juice diluted with 4 cups water or chicken stock
¼ cup         Parmesan cheese
½ cup         pesto
                  salt to taste
                  flour for dusting
                  olive oil for pan-frying risotto cakes

In a large heavy saucepot, melt 3 tablespoons of butter over medium heat. Add the rice and coat with butter. Add the white wine and cook until the wine has evaporated. Add 2 cups stock and stir until absorbed (5-6 minutes) and continue to add stock until rice is creamy and tender but still firm in the middle. Cooking should take about 20-25 minutes from the time you first add the stock. Remove from heat and stir in the remaining butter, cheese and pesto. Spread out the risotto onto a shallow baking sheet, about a 1-inch thick. Refrigerate for about 1 hour or until the risotto has set. Using a cookie cutter cut out 3-inch circles of the risotto. Dust both sides of the risotto cakes with flour. Heat the olive oil in a large non-stick pan and fry on each side a few minutes or until the cake is lightly browned. To serve, heat the risotto cake in a pan over high heat.

 

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