Sea Bass with Corn Ragout

Azalea's Sea Bass with Corn Ragout


Servings: 6



  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.
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