Meet Jennifer Felmley, aka Chef Jenn! Brimming with infectious enthusiasm, our friend is a talented and versatile chef who loves talking about food as much as she loves cooking. For many years she served as the culinary director of Collaboration Kitchen, the nonprofit demo-and-dinner series we co-host with Specialty Produce.
In addition to holding two bachelor’s degrees in Culinary Arts and Culinary Nutrition, she earned a Sommelier certificate in England. She has worked at Champney’s Resort, one of the largest destination spa groups in the world, and the Deepak Chopra Center at La Costa Resort and Spa in Carlsbad, famous in part for its Ayurvedic cuisine and celebrity clientele.
Today Chef Jenn will tell you that instructing others in the delights of culinary arts is her true calling. Her style focuses on nutrition and international cuisines, and she relishes in providing cooking lessons to groups as well as individuals. She’s taught in classrooms, restaurants, homes, and even on farms. When she’s not teaching, she works as a private chef and caterer. She is also in the process of developing recipes that she hopes will someday end up in a cookbook of her own.
Chef Jenn’s goal is to “teach at schools throughout Southern California and around the world; creating the best courses for students.” Lucky you, we’ve got one of her delicious recipes: Bay Scallop Stuffed Pacific Halibut with Coriander and Carrot Purée!
Bay Scallop Stuffed Pacific Halibut with Coriander and Carrot Purée
4 Halibut or flat fish fillets (about 6 oz each)
1 tbsp Fresh parsley, finely chopped
1 tbsp Cilantro leaves, finely chopped
2 tbsp Shallots, minced
1 cup Bay scallops, roughly chopped
¼ cup Panko bread crumbs
1 Egg, beaten
Salt and pepper to taste
¼ cup Unsalted butter, melted
2 or 3 Lemons sliced
3 tbsp Cilantro leaves
Preheat oven to 450°F.
Halibut fillets range is size and thickness, pound to even out. For thicker center cut pieces of halibut, butterfly and lightly pound flat.
Gently fold together parsley, cilantro, shallots, scallops, bread crumbs, egg and season with salt and pepper. Lay fillets flat (with darker or skin side up) and lightly season with salt and pepper. Divide stuffing among fillets, fold thinner half of fillet over stuffing and tuck under to seal.
Place 2 to 3 slices of lemon onto a parchment lined cookie sheet. Cover with fish rolls, seam side down. Brush fish with melted butter. Bake until just cooked through, about 15 to 20 minutes. Spoon carrot puree onto a plate and place halibut on top. Garnish with cilantro leaves.
For the Coriander and Carrot Purée
3/4 lb Carrots (4 medium), halved lengthwise and cut into 1/2-inch pieces
1 Garlic clove
½ tsp Ground coriander
1/3 cup Low-sodium chicken broth
¼ tsp Salt
1 tbsp Unsalted butter
1/8 tsp Sriracha (optional)
Place carrots, garlic, coriander, broth, and salt in a heavy saucepan. Cover and cook over medium heat until carrots are very tender, about 12 to 14 minutes. Purée mixture with butter and Sriracha in a blender or food processor until smooth.
Follow Chef Jenn on Twitter (@Chef_Jenn) and Facebook (Chef Jenn Felmley), or take a moment to check out her website and blog.
This post was updated Nov. 6, 2014