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.