Maque Choux of local sweet corn with summer truffle, crab and rast lemonfish

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Recipe courtesy of Chef John Besh of Artesia

Artesia
21516 Hwy. 36
Abita Springs, La
504-892-1662

Maque Choux of local sweet corn with summer truffle, crab and rast lemonfish

2.5# Lemonfish filets (also known as cobia) cut into 8 five ounce steaks
8 each large cars of local sweet corn
1 each yellow onion, small diced
2 each large red gypsy peppers (or bell pepper if unavailable), small diced
3 cloves of garlic, mincd
1 stalk celery, small diced
2 T chopped chives
1 each large ripe tomato, seeded and rough chopped
1 cup crab broth
1/4 crab claw meat, picked for shells
2 T virgin olive oil
4 T butter
1 ca fresh summer truffle
4 ears local baby corn
salt and pepper to taste
cayene pepper to taste
2 fresh whole lemons
1 cup fresh grated parmesan cheese
1 cup flour
2 oz olive oil
3 T chive infused virgin olive oil
1/4 fresh picked chervil

To prepare the "maque choux"
1. In a large saute pan heat 2 tablespoons of virgin olive oil over heat and add the small diced onions.
2. Cook the onions, while stirring constantly, until translucent but not brown.
3. Add the peppers, garlic, and celery and cook for an additional 3-5 minutes or until the peppers and celery have become tender.
4. Next add the sweet corn that has ben shucked and cut from the cob.
5. Reduce the liquid by one half and season with salt, fresh ground black pepper and cayenne pepper to taste.
6. "mount" the corn mixture with chilled butter, crab claw meat and chives then remove from heat and reserve in a warm place for later use.

To prepare the Lemonfish
1. Blend together the flour and parmesan cheese.
2. Season the fish with salt, fresh ground black pepper and a squeeze of lemon.
3. Dust the lemonfish in the flour/cheese mixture.
4. In a large skillet, heat the 2 oz olive oil over medium/high heat and place the lomonfish in the pan.
5. Cook the lemonfish on both sides until golden brown and remove.
6. Allow the fish to rest on a bed of absorbent paper for a moment before serving.

To prepare the baby corn garnish
1. Shuck the corn and cut small rounds from the ear by slicing horizontally.
2. Quickly saute the bab corn in a hot saute pan with a minimal amount of olive oil.
3. Season with salt and pepper and reserve.

To assemble
1. Place a bed of the "maque choux" in the center of a serving plate.
2. Over the bed of maque choux, place a portion of lemonfish.
3. Spoon a small amount of baby corn over the fish and thinly slice the fresh truffle over the fish as well.
4. Garnish with a sprinkle f chive infused olive oil, fresh picked chervil and serve.

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