Recipe for Azalea's Sea Bass With Corn Ragout from the Restaurant section.
Azalea's Sea Bass with Corn RagoutPosted by LladyRusty at recipegoldmine.com - May 9, 2001 Source: Recipe by Chef Adam Sturm - Source: cooking.philly.com 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. Saut? 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. Saut?, mushroom side down, until opaque. Set on warm plates with sauce and reserved corn ragout. Servings: 6
We hope you enjoy your freshly made Azalea's Sea Bass With Corn Ragout. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
