Azalea's-style Sea Bass with Corn Ragout

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

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