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Champagne Prawns & Sea Bass w/ Corn Ragout

 

Number of Servings: 4
Prep Time: 1 1/2 hours Skill Level: Average

Ingredients

CORN RAGOUT (ABOUT 45 MIN)

2 ears corn
1/2 cup heavy cream
4 oz. smoked bacon, diced
1/2 cup red bell pepper, diced
1/2 cup tomato concasse
2 tsp. minced jalapeņo
2/3 cup yellow onion, diced
2 cloves garlic, minced
1/2 cup Korbel Chardonnay Champagne
1/2 cup asiago cheese, grated
Salt and pepper to taste

CHAMPAGNE PRAWNS (ABOUT 25 MIN)

6 Tbs. Korbel Chardonnay Champagne
2 tsp. brown sugar
1 tbs. fresh basil, chopped
4 large prawns
Salt and pepper to taste

SEA BASS (ABOUT 25 MIN)

2 Tbs. Korbel Chardonnay Champagne
2 tsp. olive oil
1 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
1/2 lb. Chilean Sea Bass, cut into 4 pieces
Salt and pepper to taste

Instructions:

RAGOUT

1. Cut the corn off the corncob, set aside.

2. Cut each corncob in half.

3. In a small sauce pan, bring the corn cob and the cream to a soft boil, reduce heat and simmer for about ten minutes.

4. In a large sauté pan, brown the bacon.

5. Drain all but one teaspoon of the bacon fat.

6. Add bell peppers, tomatoes, jalapeņo, onions and garlic, cook over medium heat for about five minutes.

7. Strain the cream-cob mixture, set aside.

8. Add the corn to the bacon mixture and cook for another five minutes.

9. Add the champagne and cook for another three to five minutes.

10. Add the cream mixture and stir until thicken.

11. Lower heat and add cheese and season with salt and pepper. Set aside and keep warm.

PRAWNS

1. Whisk together the champagne, brown sugar, basil and season with salt and pepper to taste.

2. Pour over the prawns and marinate for about ten minutes.

3. Begin sea bass preparation while marinating prawns.

4. Once the sea bass is marinating, place the prawns and its marinade in a baking dish and transfer to a 350 degree preheated oven.

4. Bake for about seven minutes, turning once.

SEA BASS

1. Whisk together the champagne, olive oil, thyme, parsley and season with salt and pepper to taste.

2. Pour over the sea bass and marinate for about ten minutes while you get the prawns into the oven.

3. While the prawns are in the oven, sear the sea bass on both sides in an ovenproof skillet, about 2-3 minutes on both sides.

4. Transfer the sea bass to the oven and finish cooking, about 2-3 minutes.

SERVING

1. To assemble, spoon the ragout in the center of four plates.

2. Place the sea bass on the ragout and top with a prawn.

Submitted By :

Korbel Champagne

Web Link :

Korbel Champagne Recipes

 

NOTE: The recipes we provide on Chiff.com were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.

 

 

 

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