04-21-2005, 02:51 PM
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 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.
Servings: 6
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 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.
Servings: 6