California Heartland
California HeartlandHomeThis SeasonTV ScheduleHostsShopFeedbackArchiveCalifornia Heartland
 

California Heartland

Episode 902 - Bringing It Home: Corn and Chanterelle Ragout   Watch Video

Bringing It Home: Corn and Chanterelle Ragout Bringing It Home: Corn and Chanterelle Ragout
Bringing It Home: Corn and Chanterelle Ragout
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 Ragout Recipe

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

Method
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.

Serve ragout with the halibut.

 

 

Additional Info:
Bringing it Home www.bringingithome.tv

 

Explore the rest of Episode 902

 
   

 

California Heartland® is made possible by:
The James G. Boswell Foundation      Bank of America     California Farm Bureau Federation       California Almond Board      CA Milk Advisory Board

A production of KVIE Public Television, Sacramento, CA. ©2008 KVIE, Inc. All rights reserved.