with crisp squash blossom, sweet corn puree, corn-shishito chutney
Serves Six

6 Six Ounce Portions Of White Sea Bass
2 Cups Sweet Corn Puree
3 Cups Corn-Shishito Chutney (Recipe Below)
Tempura Batter (Recipe Below)
6 Squash Blossoms
Mint Oil
Red Wine Reduction
2 TB Butter
Kosher Salt
White Pepper
3 TB Olive Oil

Preheat your oven to 400F and fryer to 375F. Season the fish with salt and pepper. Pour the oil into two medium sauté pans and heat over high heat. When the oil, is hot place three pieces of fish in each pan, flesh side down.

Sauté the fish for 1 minute then add 1 tablespoon of butter to each pan. When the butter lightly browns, place the pans in the oven. Note: never flip the fish, cook on one side the entire the cook time, which will be around 4 minutes depending on the thickness of your filet.

As your fish is cooking, in small pots heat up the corn puree and corn-shishito chutney. Dip the squash blossom into the tempura batter and fry in your fryer (or deep pan full of heated oil) until golden brown. Remove the blossom and place it on a paper towel to remove excess oil.

Remove your fish from the sauté pan and set aside.

To serve, make a small pool of the corn puree in the middle of your plate, place the fish in the middle of the corn puree. Place the squash blossom on top of the fish. Spoon the chutney in four small piles around the fish. Finish the dish with dots of red wine sauce and mint oil.


SWEET CORN PUREE

4 Fresh Sweet Corn On The Cob
3 Cups Heavy Cream
6 Springs Of Thyme, Fresh
1 Bay Leaf, Fresh
Kosher Salt
White Pepper

Clean the husk and silk from each corn cob. Using a sharp knife, remove the whole kernels from the cob. Place the kernels in a medium sauce pot and cover them with the heavy cream. Add the thyme and bay leaf.
Cook on low heat until the corn is tender. Remove the bay leaf and thyme. Puree smooth in a high speed blender. Season with salt and pepper to taste.

CORN-SHISHITO CHUTNEY

4 Fresh Sweet Corn On The Cob
12 Shishito Peppers, Fresh, Small Diced
¼ Cup Italian Parsley, Fresh, Rough Chopped
2 TB Lime Juice, Fresh Squeezed
3 TB Olive Oil
Kosher Salt
White Pepper, Ground

Preheat your grill on medium heat. Clean the husk and silk from each corn cob. Lightly coat the corn with 2 tablespoons of the olive oil. Place the corn on the grill. Rotate the corn until it is evenly charred all around. Using a sharp knife, remove the whole kernels from the cob and set aside.

In a medium sauté pan, heat the remaining olive oil over medium heat and sauté the shishito peppers. Add the charred corn kernels, parsley, and lime juice. Lightly warm and season with salt and pepper to taste.

CRISP SQUASH BLOSSOM

6 Squash Blossoms
¾ Cup Corn Starch
¼ Cup All Purpose Flour
1 TSP Baking Powder
½ TSP Kosher Salt
¼ TSP White Pepper, Ground
¼ Cup Soda Water
1 Whole Egg, Slightly Beaten

Preheat your fryer to 375?F. Place the cornstarch, flour, baking powder, salt, and pepper in a medium mixing bowl. Using a whisk, slowly add the egg followed by the soda water. Dip the squash blossom into the batter and fry until golden brown. Remove the blossom and place it on a paper towel to remove excess oil.


MINT OIL

4 Ounces Mint, Leaves Only
1 Cup Grapeseed Oil
½ TSP Kosher Salt
¼ TSP White Pepper, Ground


Place the mint in rapidly boiling water. Immediately strain and shock in ice water. Remove the mint from the ice water and pat dry with paper towels.

Place the blanched mint, grapeseed oil, salt, and pepper in a high seed blender. Puree on high for 45 seconds. Pour in to a small bowl and refrigerate overnight. Strain the oil through a fine sieve and reserve.


RED WINE SAUCE

2 Cups Red Wine
½ Cup Port Wine
5 Sprigs Thyme, Fresh
5 Garlic Cloves, Smashed
1 Bay Leaf, Fresh
1 TSP Black Peppercorns
1 ½ Cups Veal Demi Glace (or rich brown stock in a pinch)

In a medium sauce pot over medium heat, reduce the red wine and port wine until the alcohol is cooked off and the wine tastes sweet. Add the remaining ingredients. Reduce the sauce until it heavily coats the back of a spoon. Strain and season with salt.