Azalea's Sea Bass with Corn Ragout
Recipe Description
Servings: 6Ingredients
- 6 ears corn, shucked
- 4 tablespoons butter
- 1 bunch leeks, washed, diced
- 4 shallots, minced
- 1 tablespoon minced ginger
- 1 bunch basil, cut in thin strips
- 1 cup clam stock|broth
- juice of 1 lemon
- salt and pepper to taste
- 12 ounces 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; puree.
- 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.
This article uses material from the "Azalea's Sea Bass with Corn Ragout" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
