How to make it

  • To prepare the "maque choux":
  • In a large saute pan, heat 2 tablespoons of virgin olive oil over heat and add the small diced onions.
  • Cook the onions, while stirring constantly, until translucent but not brown.
  • Add the peppers, garlic, and celery and cook for an additional 3-5 minutes or until the peppers and celery have become tender.
  • Next add the sweet corn that has been shucked and cut from the cob.
  • Reduce the liquid by one half and season with salt, fresh ground black pepper and cayenne pepper to taste.
  • "Mount" the corn mixture with chilled butter, crab claw meat and chives then remove from heat and reserve in a warm place for later use.
  • To prepare the Lemonfish:
  • Blend together the flour and parmesan cheese.
  • Season the fish with salt, fresh ground black pepper and a squeeze of lemon.
  • Dust the lemonfish in the flour/cheese mixture.
  • In a large skillet, heat the 2 oz olive oil over medium/high heat and place the lemonfish in the pan.
  • Cook the lemonfish on both sides until golden brown and remove.
  • Allow the fish to rest on a bed of absorbent paper for a moment before serving.
  • To prepare the baby corn garnish:
  • Shuck the corn and cut small rounds from the ear by slicing horizontally.
  • Quickly saute the baby corn in a hot saute pan with a minimal amount of olive oil.
  • Season with salt and pepper and reserve.
  • To assemble:
  • Place a bed of the "maque choux" in the center of a serving plate.
  • Over the bed of maque choux, place a portion of lemonfish.
  • Spoon a small amount of baby corn over the fish and thinly slice the fresh truffle over the fish as well.
  • Garnish with a sprinkle of chive infused olive oil, fresh picked chervil and serve.

Reviews & Comments 2

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    " It was excellent "
    betty_boop ate it and said...
    I am book marking this recipe .. Great Post!! Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    I am always on the 'look-out' for an unusual and challenging
    recipe, that tastes wonderful! I think that this recipe 'fills the bill.
    The recipe also 'caught my attention' because of
    Chef John Besh. and the Louisiana connection! May I ask if you
    live in La.? I once lived in New Orleans and was very sad when I had to move away...La. is my 'Heart Home'...!
    Thank-you so much for the recipe...A "5"...

    Was this review helpful? Yes Flag

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