Chef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menuAPPETIZER | Crab and mango cakes served with a chipotle remoulade sauce
ENTRÉE | Sea Bass Karen on a wild mushroom ragout and topped with a pinot noir butter sauce
DESSERT | White chocolate and coconut bread pudding with a whiskey sauce
SEA BASS KAREN
1/2 cup olive oil 4 fillets sea bass, cut into 7 oz. portions Salt Pepper 1/2 cup fresh basil, chopped
Heat olive oil in a large skillet over high heat. Season sea bass fillets with salt, pepper and basil. Then place sea bass in the skillet for 2 minutes on each side, or until golden brown. Remove fish from skillet and place on a baking sheet and cook in a 400 degree oven for 6 minutes, or until fish is cooked. Set sea bass on top of wild mushroom ragout, then drizzle with pinot noir butter sauce.
Wild Mushroom Ragout:
2 tblsp. butter
1 cup shitake mushrooms, sliced
1 cup oyster mushrooms, sliced
1 cup baby portabella mushrooms, sliced
2 cloves garlic, sliced
Salt and pepper, to taste
Melt butter in a sauté pan over high heat. Add shitake, oyster and baby portabella mushrooms and garlic. Sauté for 5 minutes. Season to taste with salt and pepper.
Pinot Noir Butter Sauce:
1 cup pinot noir
1 cup heavy whipping cream
1/2 lb. whole butter, sliced
Salt, to taste
White pepper, to taste
Bring pinot noir and heavy whipping cream to a simmer in a small sauce pan and reduce until it is a sauce-like consistency, or thick enough to coat a spoon. Remove sauce from heat and whisk in butter one slice at a time until all butter is incorporated. Season sauce to taste with salt and pepper.
Serves 4 •
This article appears in the May 2005 issue of St. Charles Avenue