Azalea's-style Sea Bass with Corn Ragout
- 6 ears corn, shucked
- 4 Tbsp butter
- 1 bunch leeks, washed, diced
- 4 shallots, minced
- 1 Tbsp minced ginger
- 1 bunch basil, cut in thin strips
- 1 cup clam broth
- Juice of 1 lemon
- Salt and pepper to taste
- 12 oz shiitake mushrooms
- 6 fillets Chilean sea bass
Cut corn off cob. Melt butter in skillet. Sauté corn, leeks, shallots and ginger 20 minutes.
Remove half of corn ragout; add basil, reserve. Add clam broth to ragout in pan. Bring to a simmer; purée.
Add lemon juice, salt and pepper. Slice mushroom caps thin; lay atop fish fillets.
Sauté, mushroom side down, until opaque. Set on warm plates with sauce and reserved corn ragout.Makes 6 Source:
Submitted by: Recipe Group Member
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