Maque Choux of Sweet Corn with Summer Truffle Crab and Rast Lemonfish
From deliathecrone 16 years ago
- 20 minutes to make
- Serves 8
Recipe courtesy of Chef John Besh of Artesia, which is at 21516 Hwy. 36 Abita Springs, La. Telephone: 504-892-1662
Ingredients
- 2 ½ pounds lemonfish filets (also known as cobia) cut into 8 five ounce steaks shopping list
- 8 large cars of local sweet corn shopping list
- 1 yellow onion, small diced shopping list
- 2 large red gypsy peppers (or bell pepper if unavailable), small diced shopping list
- 3 cloves of garlic, minced shopping list
- 1 stalk celery, small diced shopping list
- 2 Tablespoon chopped chives shopping list
- 1 large ripe tomato, seeded and rough chopped shopping list
- 1 cup crab broth shopping list
- 1/4 crab claw meat, picked for shells shopping list
- 2 Tablespoon virgin olive oil shopping list
- 4 Tablespoon butter shopping list
- 1 fresh summer truffle shopping list
- 4 ears local baby corn shopping list
- salt and pepper to taste shopping list
- cayenne pepper to taste shopping list
- 2 fresh whole lemons shopping list
- 1 cup fresh grated parmesan cheese shopping list
- 1 cup flour shopping list
- 2 oz olive oil shopping list
- 3 Tablespoon chive infused virgin olive oil shopping list
- 1/4 teaspoon fresh picked chervil shopping list
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.
People Who Like This Dish 3
- betty_boop Pine Prairie, LA
- windy1950 Flint, MI
- mjcmcook Beach City, CA
- deliathecrone Johnston, SC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Hello...
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 con...more
mjcmcook
in Beach City loved it
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I am book marking this recipe .. Great Post!! Thank you!
betty_boop
in Pine Prairie loved it
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