by Richard Blondin (from Refectory Cooking Class, 2007)

Serves four

for the walleye mousse

8 oz. Lake Walleye, diced
2 eggs
1 cup heavy cream
chives
salt and pepper

1. Place the walleye in a food processor or robot coup. Season with salt and pepper. Run the food processor on high for one minute, scrape down the bowl.

2. With the machine running, add the eggs, one at a time, allowing for them to be incorporated. Scrape down the bowl again.

3. Again with the motor running, slowly add heavy cream. When the cream is absorbed, place the mousse in a large stainless steel bowl.

preparing the Coulibiac

4 oz. each, salmon, shrimp, halibut, walleye
1- 8 oz. sheet puff pastry

1. Dice fish into large pieces, add into the mousse,
add chives.

2. Roll puff pastry to 8” x 12.” (Chef Blondin recommends using older pieces of puff pastry that have been pushed together, to prevent "puffing" from happening during the baking process. Older pieces of puff pastry will shrink into the crevices of the seafood, creating a tight mold.)

3. Place parchment with the 12” side facing you on baking sheet.

4. Form a log of mousse along the front half of the 12” side.

5. Using a pastry brush, paint a thin coat of water on the pastry.

6. Fold the pastry over the mousse.

7. Coat with egg wash. (Chef Blondin's egg wash was created using just the yolks of the eggs mixed with a little cream, to create a darker color on the puff pastry.)

Bake at 350 degrees for 25 minutes. (During class, Chef Blondin suggested baking at a higher temperature, such as 425 for a shorter amount of time, to prevent overcooking the seafood.)



from Burgundy Room (cooking class with Michael Black, 2007)

4 Six ounce filets of Salmon
1 Pound of cleaned Maitake mushrooms
1 Pound of Soba Noodles
2 Carrots Julienne
2 Daikon Radish Julienne
2 Cucumbers Julienne
2 ounces of Sesame Oil
1 Cup Soy Sauce
4 ounces of Rice Wine Vinegar
4 ounces of Mirin
4 ounces of Sweet Chili Sauce
salt and pepper to taste

Season salmon with salt and pepper and sear in a hot pan with oil, finish in the oven at 350 degrees. Deep fry maitakes until crispy. Combine soy sauce, sesame oil, rice wine vinager, mirin and sweet chili sauce. Cook soba noodles in boiling water and chill when done. Sauté vegetables until soft.  Combine sweet soy broth, soba noodles and vegetables and toss to coat. Top with cooked salmon and garnish with fried maitakes.

 Sautéed Hakurei Turnips & Braised Mustard Greens

1 bunch Hakurei Turnips
1 lb mustard greens
4 strips bacon
2 tsp oil, divide
½ cup apple juice or white wine
½ tsp salt
¼ tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 tsp. of oil in a sauté pan over medium-high heat. Sauté the turnips and bacon stirring or tossing occasionally until turnips are crispy outside and tender inside. Season with salt and pepper. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Salmon With Radish Salad

12 oz. fresh salmon
2 tbsp. freshly squeezed lemon juice
2 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
freshly ground pepper

For Salad:

2 tsp. fresh lemon juice

Season salmon with olive oil, lemon juice, salt, and pepper. Bake in 350 degree oven for 12 – 14 min.

For the salad: In a bowl, mix lemon juice, olive oil, scallions, salt and pepper. Add the radishes, cucumber and mint. Mix well. Adjust seasoning if necessary. Serve immediately.

Linguine with Sundried Tomatoes, Asparagus, and Arugula

1/4 pound Volpini Pancetta, finely chopped (deli case)
1 tbsp. olive oil
1 medium onion, finely chopped
1 bunch asparagus, cut on the bias
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 package Rossi Pasta Classic Linguine
4 oz. MacKenzie Creamery Artisan Goat Cheese
1 tbsp. each, chopped basil, italian flat leaf parsley, and thyme

Cook pancetta in oil in a skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, asparagus, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.

Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil, parsley, and thyme.