Ingredients

VEGETABLE STOCK

3 carrots

5 stalks celery

3 cloves garlic

1 white yellow onion

2 bay leaves

7 sprigs thyme

10 peppercorns

2 quart low sodium/no sodium vegetable stock

vegetable oil

SEA BASS

2 cloves garlic, minced

2 6 oz piece of chillean sea bass

8 ears corn

2 oz bacon, small dice

3 shallots, sliced

1 lime, juiced

1 cup chicken stock

1/4 cup vegetable stock

1 cup blue corn meal

1 bunch swiss chard

1/4 cup heavy cream

salt to taste

3 T butter

2 T oil, for cooking fish

1/8 tsp cayenne

Preparation

VEGETABLE STOCK

  1. Caramelize the mirepoix (onion, carrot, celery) in a little bit of vegetable oil.
  2. Add garlic and continue to cook vegetables until they become light golden
  3. Toss in the thyme, bay leaf and peppercorns.
  4. Add vegetable stock to vegetables.

SEA BASS

  1. Cut kernels off 6 ears of corn.
  2. Render bacon, add shallots, garlic, corn, and chicken stock.
  3. Season with salt.
  4. Cook till corn is tender.
  5. Blend in vita-pre then pass through chinoise.
  6. Finish with cream, lime juice, cayenne, and salt to taste.
  7. Grill the reaming 2 ears of corn on the grill.
  8. Cut kernels off cob and reserve for plating.
  9. Clean off swiss chard, cutting out the ribs and cutting into 1 inch pieces.
  10. Dredge the bass in blue corn meal.
  11. Heat up pan and add oil. Once oil starts to smoke, add fish and cook on all sides till each side is crispy.
  12. Finish in oven at 375 degrees for 4 min or till cooked.
  13. Heat oil in a pan and add swiss chard and sauté.
  14. Add vegetable stock and cook till done.
  15. Reheat roasted corn in a saute pan with butter.

TO PLATE

  1. Put 2 oz of corn puree on bottom of bowl.
  2. Add roasted corn and swiss chard in the middle of the bowl.
  3. Place fish on top.