Ingredients:
Line-Caught Wild Striped Bass
Bay Scallops
Fresh Clean Mussels
2 husks of Sweet Corn
Shallots
Fingerling Potatoes
Porcini Mushrooms
Fennel
White Wine
Extra Virgin Olive Oil
Butter
Salt & Pepper
Lemon
Leek
Wild Baby Arugula
Garlic
Method:
Mussel and Scallop Cream Sauce
Place bay scallops into chilled pot. Dump in fresh clean mussels. Add sliced shallots, sliced fennel and a couple of chopped cloves of garlic. Pour white wine into the pot to halfway full. Heat the sauce into a quick boil for about 15 minutes. Meanwhile, dehusk the sweet corn. Strip the kernels off of the cob, and cut up the cob into thirds. Add the cob to the sauce.
Once the sauce has been cooked, whisk a little melted butter into the sauce.
Corn, Potatoes and Mushroom Fricassee:
Heat up a pan with olive oil and butter. Slice up fingerling potatoes, and add the kernels and potatoes to the pan. Add salt and pepper. Cut up porcini mushrooms into fourths and add to the pan. Sautee all the ingredients.
Once the fricassee has been cooked, add a little wild baby arugula.
Wild Striped Bass
Heat up a pan with butter. Prepare a filet of the bass keeping the skin. Season both sides with salt and pepper. Cook the filet in the pan one side at a time.
ussel Salad
When the sauce is ready, remove the mussels from their shells and place them into a new pan. Dress the mussels with a touch of lemon juice and olive oil. Julienne leeks and add them to the mussels. Add salt and pepper.
Presentation:
Place the fricassee onto a dish. Place the fish on top of the fricassee. Pour the cream sauce over the fish. Place the mussel salad over the fish.