with Bernard Guillas
source: http://chefsinsight.com/bernard-guillas/

Fennel Pollen Pistachio Crusted Alaskan Halibut

For the presentation:
  • 12 steamed baby patty pans
  • 12 roasted cherry tomatoes
  • 12 steamed baby carrots
  • 4 tempura fried zucchini flowers
  • 1 sm. heirloom melon, peeled, seeded, thinly sliced
  • 1/2 c. arugula sprouts tossed with 1 tsp. olive oil, salt & pepper
  • 4 edible flowers

Serves 4

  1. Spoon risotto (see below) in 2” ring in center of large serving plate.
  2. Place halibut (see below) beside.
  3. Spoon sauce (see below) on to plate.
  4. Garnish with vegetables, melon, arugula sprouts and edible flowers.

Carrot Corn Risotto

  • 2 c. carrot juice
  • 2 tbsp. olive oil
  • 2/3 c. Arborio rice
  • 1/4 c. minced shallots
  • 1 tsp. minced garlic
  • 1/2 c. white wine
  • 1 c. sweet corn kernels
  • 1 tsp. minced ginger
  • 1 tbsp. mascarpone
  • 1/4 c. grated parmesan cheese
  • Sea salt and freshly ground white pepper to taste
  1. Bring carrot juice to a boil but do not reduce.
  2. Add olive oil to large sauce pan over medium heat.
  3. Add shallots and garlic. Cook 1 min. without browning.
  4. Stir in rice. Cook an additional min. stirring often until oil is absorbed by rice.
  5. Add wine. Cook until liquid is absorbed.
  6. Stir in 1/3 of carrot juice. Cook until absorbed.
  7. Repeat process using 1/3 c. carrot juice at a time.
  8. Remove from heat. Fold in remaining ingredients. Season to taste.

Halibut

  • 1/2 c. shelled pistachios
  • 1/4 c. sliced almonds
  • 1 tsp. fennel pollen
  • 1/2 tsp. Madras curry
  • 1 tbsp. minced chives
  • 1 tbsp. toasted white sesame seeds
  • 2 tbsp. grapeseed oil
  • 4 6-oz. Alaskan halibut fillet, boneless, skinless
  • Sea salt and freshly ground black pepper to taste
  1. Preheat oven to 375°F.
  2. Add pistachios, almonds, fennel pollen, curry, chives and sesame seeds to food processor. Pulse to chop. Transfer to bowl. Set aside.
  3. Add oil to large oven-proof skillet over medium high heat.
  4. Season halibut with salt and pepper. Lay in skillet, flesh side down. Sear 2 min. Flip over.
  5. Generously coat top of each halibut with apricot glaze. Sprinkle with pistachio mixture.
  6. Transfer to oven. Cook 3 min. or until slightly underdone.

Glaze

  • 1 lb. apricots
  • 2 tbsp. brandy
  • 1 tbsp. white wine vinegar
  • 3 tbsp. brown sugar
  • 2 tbsp. grated ginger
  • 2 tbsp. chopped shallots
  • Sea salt and freshly ground black pepper to taste
  1. Chop apricots, discarding pits. Add to sauce pan with remaining ingredients over medium heat. Bring to simmer.
  2. Cook 15 min. or until thick and syrupy, stirring often.
  3. Transfer to blender. Puree until smooth.
  4. Strain through coarse sieve.
  5. Season with salt and pepper.

Saffon Kaffir Lime Leaf Butter

  • 2 shallots, minced
  • 1/2 c. white wine
  • 1/4 c. rice vinegar
  • Generous pinch saffron
  • 2 kaffir lime leaves
  • 1 sprig fresh thyme
  • 2 tsp. heavy cream
  • 2 sticks unsalted butter
  • Sea salt and freshly ground black pepper to taste
  1. In saucepan at medium heat cook shallots, white wine, vinegar, saffron, kaffir lime leaf and thyme.
  2. Reduce by 2/3. Add cream. Bring to boil. Reduce heat to simmer.
  3. Slowly whisk in butter until fully incorporated.
  4. Season to taste with sea salt and freshly ground black pepper.
  5. Let stand 5 min. to infuse lime leaves.
  6. Strain through fine sieve. Set aside.

Ocean Trilogy (bonus recipe)

Vanilla Lobster, Ahi Tartare, Pompano Sashimi, Spanish Trout Caviar, Sesame Cone, Uni Dressing. Plate is garnished with saffron and chile aiolis

Chef Bernard says:
The trilogy recipe is very involved and you need to use a sous vide machine to prepare the lobster. Give them the overview as a guideline and send them to the Marine Room to taste the dish for themselves, as this dish is a signature of the restaurant. That would be fantastic. Here is the link to our website: http://marineroom.com

Bob says:
You heard the chef... get over there!

Vanilla Lobster
Lobster tail wrapped in leek, seasoned with vanilla bean, lemon zest, salt and togarashi. Cooked sous vide style, 190° for 7-8 min. Sliced into medallion. Set atop finely diced yellow beet.

Ahi Tartare
Finely diced Ahi Tuna mixed with uni vinaigrette, chopped chives. Served in sesame cone with micro greens. Topped with Petrossian trout caviar. Pompano – Sliced thin sushi style. Seasoned with horseradish oil. Sliced and served atop lemon myrtle watercress cream.

Uni Dressing
Uni blended with chick peas, sesame oil and lemon juice. Lemon Myrtle Watercress Cream – emulsion of yuzu juice, rice vinegar, shallots, hazelnuts, crème fraiche and watercress leaves and lemon myrtle oil.

Spanish Trout Roe
From Petrossian, mild flavor

Sesame Cone
Miso sesame tuile, shaped into a cone, filled with micro greens then steamed finely diced lobster tail seasoned with champagne vinaigrette. Topped with Trout caviar.

Lemon Myrtle
Essential oil blended with parsley flavored grapeseed oil. Lemon myrtle is intense, refreshing and very, very lemony; known for being "more lemony than lemon". The lemon myrtle used is cultivated not wild

Decadent Chocolate Dome (bonus recipe)

For presentation:

  • 6 slices oranges
  • 6 1 oz. shot glasses filled with pomegranate mojito
  • 18 griotte cherries
  • 6 chocolate sticks
  • 6 mint sprigs
  • 1/2 c. mango coulis in squeeze bottle
  • 1/2 c. raspberry coulis in squeeze bottle
  1. Place chocolate bomb (see below) in center of chilled serving plate.
  2. Place orange slice on to plate. Top with shot glass.
  3. Garnish with griotte cherries, chocolate sticks, mint sprigs and mango and raspberry coulis.

Chocolate Mousse

  • 1 c. cold heavy cream
  • 5 oz. finely chopped Valrhona 70% dark chocolate
  • 
2 tbsp. diced unsalted butter
  • 3 large eggs, separated

  • 2 tbsp. granulated sugar
  • 2 tbsp. Myer’s dark rum
  1. Whip cream to soft peaks. Refrigerate.
  2. Combine the chocolate and butter in the top of a double boiler over medium heat.
  3. Stir frequently until fully melted and well combined.
  4. Remove from heat. Cool to 98˚F. Check by testing on bottom lip. It should feel just warm.
  5. Stir in egg yolks.
  6. In a medium bowl, whip egg whites to fluffy.
  7. Sprinkle sugar to egg whites. Beat until soft peaks form.
  8. Fold in whipped cream and Meyer’s dark rum. Fold in 1/3 of the egg whites until well incorporated. Fold in the remaining whites.
  9. Fill 2/3 of 3 oz. dome mold with chocolate mousse.
  10. Freeze 3 hours until frozen solid.

Gianduja Mixture

  • 3 oz. Gianduja chocolate, melted
  • 2.5 oz. praline paste
  • 1 oz. hazelnut oil
  • 2 oz. royaltine
  1. Melt Gianduja, praline paste and hazelnut oil together in top of double boiler over low heat. Stirring constantly with wooden spoon until melted and well combined.
  2. Remove from heat. Add royaltine. Stir until well combined.
  3. Fill each dome mold with Gianduja mixture.
  4. Freeze 3 hours.
  5. Unmold. Transfer to wire rack set over baking sheet to catch chocolate ganache drip.

Chocolate Ganache

  • 1/2 c. heavy cream
  • 1 tbsp. unsalted butter
  • 7 oz. Valrhona 70% dark chocolate, coarsely chopped
  1. Heat heavy cream and butter in saucepan over medium high heat. Bring to boil.
  2. Place chocolate in mixing bowl. Whisk cream into chocolate. Stir until smooth.
  3. Cool to room temperature.
  4. Quickly ladle ganache over dome covering completely.
  5. Refrigerate until ready to serve.