Recipe

Maque Choux Of Sweet Corn With Summer Truffle Crab And Rast Lemonfish Recipe

	Deliathecrone / All my dishes 1 year, 7 months ago Recipe courtesy of Chef John Besh of Artesia, which is at 21516 Hwy. 36 Abita Springs, La. Telephone: 504-892-1662 Prep:15m Cook:20m Servings:8	Deliathecro
	truffle fresh delightful

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Ingredients

2 ½ pounds Lemonfish filets (also known as cobia) cut into 8 five ounce steaks

8 large cars of local sweet corn

1 yellow onion, small diced

2 large red gypsy peppers (or bell pepper if unavailable), small diced

3 cloves of garlic, minced

1 stalk celery, small diced

2 Tablespoon chopped chives

1 large ripe tomato, seeded and rough chopped

1 cup crab broth

1/4 crab claw meat, picked for shells

2 Tablespoon virgin olive oil

4 Tablespoon butter

1 fresh summer truffle

4 ears local baby corn

salt and pepper to taste

cayenne pepper to taste

2 fresh whole lemons

1 cup fresh grated Parmesan cheese

1 cup flour

2 oz olive oil

3 Tablespoon chive infused virgin olive oil

1/4 teaspoon fresh picked chervil

Directions

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.

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Comments

mjcmcook 1 year, 6 months ago said:
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 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"...
Blessings....mjcmcook....

betty_boop 2 months ago said:
I am book marking this recipe .. Great Post!! Thank you!

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