Tony Guerro began his cooking career at age 15, working at a hotel in Puerto Vallarta, Mexico, where his eldest brother was the cook. His early exposure to the kitchen enabled him to observe his brother and develop the skills that would fuel his culinary journey. Driven by his ambition, Guerro ventured to Southern California and made his home at the Wind & Sea restaurant. Twenty years later, he continues to prepare the restaurant’s fish and meats, which arrive fresh each morning, seven days a week. Through the years, he has formed strong bonds with both his employees and fellow chefs at neighboring restaurants. These friendships are important, he says: The chefs often bounce ideas off of each other and try new recipes to see what works. He loves his job, because “no matter how long I have worked, I will never stop learning.” This incentive to create original recipes year after year is displayed in every dish. His current favorite: the Stuffed Salmon with Boursin Cream Sauce.


STUFFED SALMON WITH BOURSIN CREAM SAUCE
Makes 1 serving

INGREDIENTS
7           oz. salmon filet, with small cut in the middle
1           oz. crab meat
1           oz. cream cheese
1/4        oz. Parmesan cheese, freshly grated
1           oz. sliced mushrooms, sautéed in garlic butter
2           oz. Boursin cream sauce
2           cups heavy cream
5.2        oz. Boursin cheese

PREPARATION
To stuff the salmon, spread a layer of the cream cheese on the fish, then follow that with a layer of crab, the Parmesan cheese and then the mushrooms. Bake for 13 minutes in an oven preheated to 450 degrees.
   
Meanwhile, combine the heavy cream and Boursin cheese in a medium sauté pan and boil over a medium flame, stirring constantly, until the mixture becomes thick. Keep warm.
   
Place the salmon in the center of a plate and top with 2 ounces of the cream sauce. Serve with vegetables and a wedge of lemon.