Striped Bass with Summer Corn Purée
Striped Bass Ingredients
- 6 4-ounce pieces of striped bass, skin on
- 3 ounces canola oil
- 1 tablespoon butter
- 1 large pinch fresh thyme
- Salt and pepper
Striped Bass Directions
Season fish with salt and pepper. Cook in hot oil. Baste with butter and thyme.
Summer Corn Puree Ingredients
- 2 cups fresh corn
- 4 cups milk
- 1 pinch saffron
- 2 tablespoons butter
- 3 tablespoons chopped shallots
- Salt and white pepper
Summer Corn Puree Directions
Cook all ingredients together until corn is tender. Place corn in high speed blender. Puree with a little bit of the milk, adding more as needed, until smooth.
Recipe adapted from Chef Michael Schlow, Massachusetts chef, 2007 Great American Seafood Cookoff.
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