Azalea's Sea Bass with Corn Ragout

Yield: 6 servings

Ingredients

• 6 ears corn, shucked
• 4 tablespoons butter
• 1 bunch leeks, washed, diced
• 4 shallots, minced
• 1 tablespoon minced ginger
• 1 bunch basil, cut into thin strips
• 1 cup clam broth
• Juice of 1 lemon
• Salt and pepper to taste
• 12 ounces shiitake mushrooms
• 6 fillets Chilean sea bass

Instructions

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

Attribution

Recipe by Chef Adam Sturm - Source: cooking.philly.com