Azalea's Sea Bass with Corn Ragout

Description
Servings: 6

Ingredients

 * 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

Directions

 * 1) Cut corn off cob.
 * 2) Melt butter in skillet.
 * 3) Sauté corn, leeks, shallots and ginger 20 minutes.
 * 4) Remove half of corn ragout; add basil, reserve.
 * 5) Add clam broth to ragout in pan.
 * 6) Bring to a simmer; puree.
 * 7) Add lemon juice, salt and pepper.
 * 8) Slice mushroom caps thin; lay atop fish fillets.
 * 9) Sauté, mushroom side down, until opaque.
 * 10) Set on warm plates with sauce and reserved corn ragout.