SEARED WHITE SEA BASS, SWEET CORN MAQUE CHOUX,PANCETTA, TARRAGON "AIR", ITALIAN WHITE TRUFFLE OIL

(Wow, you might be thinking that’s a lot in that title! But local Chef Chris New has simplified one of his recipes just for Wine 101 readers. You can find him at: elite dining and catering.com chris@elitediningandcatering.com 661-313-6923.)

4 – 4 oz CENTER CUT SEA BASS PORTIONS (SKIN ON)

SWEET CORN MAQUE CHOUX
2 table spoons butter
3 fresh corn cut off the cobb
1/4 cup dry white wine (preferably the same you are drinking with this dish)
1/2 cup white onion finely diced
1/4 cup of red and green bell pepper finely diced
1 garlic clove finely minced
1 cup heavy cream
Chopped parsley
salt and black pepper to taste

-Heat med size saute pan on med heat. melt butter. When butter is melted add add onion and sweat for 5-8 min (make sure you do not obtain any color) Add Garlic and continue to cook for 1-2 min. Turn hear up and add bell pepper as well as corn and saute for 3-4 minutes. Deglaze with white wine and reduce till almost dry. Add heavy cream and reduce till sauce consistency, season to taste and add finely chopped parsley right before you serve.

PANCETTA
warm a small saute pan, and render pancetta like you would bacon until crispy. Dry on paper towels and then crumble as fine as you can to make it look like sand. ( i use a spice grinder for this or a clean coffee grinder)

TARRAGON AIR
2 hand fulls of Tarragon (stems removed)
1 bunch of Parsley (stems removed)
1 table spoon Soy lecthin granules (can be purchased at GNC)

Heat a pot of water and salt it. Bring to a rolling boil and blanch each for 20 seconds, immediately put into a bowl of ice water. Add parsley and tarragon to your vitamix or bar blender and add 2 cups cold water to cover parsley and tarragon mixture. Add a table spoon of soy lecithin as well as a pinch of kosher salt, Blend on high on till bright green about 1-2 min. Strain through a fine mesh strainer (Be careful not to over blend or the bright green foam will turn quickly to a dull brownish green) Put aside.

WHEN READY TO SERVE

pre heat oven to 350
Put fish on a plate and season with kosher salt

-heat a large saute pan on high until smoking hot, add a 3 TB of grape seed oil, sear skin side down, turn heat down to med -high continue to cook on stove being careful not to touch fish When the fish has cook half way up the side put in oven for 3-4 min. Pull fish out of oven and gently kiss the other side of fish for a brief moment, put on to a plate lined with paper towels.

-Re warm corn mixture and fold in chopped parsley

– Pour Tarragon mixture in to a tall container and buzz with a stick blender. ( Froth it like you would milk for your latte, buzz at the top of mixture to incorporate air which will make a bunch of bubbles

– Place a nice pile of the Corn mixture in the center of the plate, place 1 piece of fish on top of corn.


-Add a 1 -2 table spoons of pancetta on top of the fish, drizzle some nice truffle oil over and around the fish as well as some of the tarragon bubbles.

-Garnish if you like with some small tarragon plushes, and or nasturtium leaves, serve