Episode 902 - Bringing It Home: Corn and Chanterelle Ragout
Food and Lifestyle Expert Laura McIntosh meets up with chef, Janine Falvo from Carneros Bistro & Wine Bar in Sonoma. Together they grill up a tasty Halibut with Corn and Chanterelle Ragout, an easy recipe that you can cook at home using California Sweet Corn!
Halibut with Corn and Chanterelle RagoutRecipe
Ingredients Halibut cut into 6 oz portions
Oil for searing
3 tablespoons of butter, for basting fish
6 ears of corn, shucked, silk removed and cut off the cob
2 shallots finely minced
½ pound golden chanterelle mushrooms
1 heirloom tomato, diced very small
3 tablespoons of butter
1 tablespoon of white truffle oil
1 teaspoon of fresh tarragon, minced
1 teaspoon fresh dill minced
Season Halibut with salt and pepper. In a sauté pan add oil and heat to smoking point. Gently place halibut in the pan. Place in an oven heated to 375 degrees for 6-8 minutes. Remove from oven. Add butter to pan and baste the fish, by spooning the hot butter over the fish.
In a separate pan, add butter and melt. Add chanterelles and sauté. Add shallots, corn, and tomato and continue to sauté. When corn is cooked (about one minute) add herbs, truffle oil and season with salt and pepper.