Stefan Richter's Farm

Los Angeles (myFOXla.com) - Finnish-born Stefan Richter brings a European flair and his international culinary training to Santa Monica with the opening of his first restaurant, "Stefan's at L.A. Farm" which opened on August 6th. By taking over the old L.A. Farm, Richter has transformed the landmark known for its warm ambiance and eclectic cuisine into a sleek and modern space.

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Check out one of Stefan's recipes.

CRISPY WHITEFISH WITH LENTILS AND PARSNIPS

FOUR PEOPLE

FISH
4 - 7 OZ WHITEFISH FILETS SCALED
2 TBS VEGETABLE OIL
SALT, WHITE PEPPER AND NUTMEG FOR TASTE
HALF LEMON FOR ACID
LENTILS

12 OZ COOKED LENTILS
3 OZ CHANTERELLE MUSHROOMS
6 OZ ¼ INCH DICED PARSNIPS
4 OZ ¼ INCH DICED CARROTS
2 OZ DICED SHALLOTS
3 TBS CHOPPED PARSLEY
SALT, WHITE PEPPER,
5 OZ BUTTER
2 TBS OLIVEOIL
1.5 CUPS FISH OR CHICKENBROTH
SAUTE SHALOTTS IN ½ OZ BUTTER AND 2 TBS OLIVEOIL, ADD ALL VEGETABLES, MUSHROOM AND LENTILS, ADD CHICKENBROTH LET REDUCE FOR 4 MIN ON HIGH HEAT, TURN FLAME OFF, ADD COLD BUTTER TO THICKEN LENTILS. FINNISH WITH PARSLEY AND ADJUST SALT AND PEPPER TO YOUR LIKING.
SEASON WHITEFISH WITH SALT, PEPPER AND NUTMEG, ADD SPLASH OF LEMON. SEAR IN HOT PAN ON BOTH SIDES FOR 2 MIN AND SERVE OVER BED OF LENTILS. GARNISH WITH MICRO GREENS

PANCETTA MUSHROOM RISOTTO
3 OZ PANCETTA
6 OZ RISOTTO RICE
2 CUPS MIXED FRESH MUSHROOMS
3 TBL OLIVEOIL
½ WHITE ONION
1TBS GARLIC CRUSHED
20 OZ CHICKENBROTH
½ CUP WHITE WINE
1 CUP PARMESAN CHEESE GRATED
1/2 CUP BUTTER
SALT AND PEPPER FOR TASTE
SAUTE ONIONS, PANCETTA, GARLIC AND MUSHROOMS IN OLIVEOIL, ADD RICE, SAUTE ON LOW HEAT. ADD WHITEWINE AND 30 % OF CHICKENBROTH, SIMMER SLOWLY UNTIL RICE IS COOKED ALDENTE WHILE ADDING LIQUID. TURN OFF HEAT, ADD PARMESAN CHEESE AND BUTTER. SERVE IN BOWL FAMILY STYLE AND ENJOY WITH NICE GLASS OF CALIFORNIA WHITE WINE.