Cut corn off cob. Melt butter in skillet. Sauté 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; purée.
Add lemon juice, salt and pepper. Slice mushroom caps thin; lay atop fish fillets.
Sauté, mushroom side down, until opaque. Set on warm plates with sauce and reserved corn ragout.Makes 6 Source: