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Chef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menu APPETIZER | 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 Sea bass: 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 •

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