Edit ModuleShow Tags
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 •

You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Now Trending

Hottest wedding trends for 2018

Exhausted Sigh in Blog Form

Why I’m not hopeful about gun reform

Spring Exhibition Opening Showcase

Annual show at the Paul and Lulu Hilliard Art museum opens today

For The Love Of Brunch

Toups South’s Counter Club series adds a brunch option

As I Lay Bleeding

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags