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VEGETABLE STOCK
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1. Caramelize the mirepoix (onion, carrot, celery) in a little bit of vegetable oil.
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2. Add garlic and continue to cook vegetables until they become light golden
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3. Toss in the thyme, bay leaf and peppercorns.
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4. Add vegetable stock to vegetables.
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SEA BASS
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1. Cut kernels off 6 ears of corn.
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2. Render bacon, add shallots, garlic, corn, and chicken stock.
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3. Season with salt.
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4. Cook till corn is tender.
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5. Blend in vita-pre then pass through chinoise.
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6. Finish with cream, lime juice, cayenne, and salt to taste.
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7. Grill the reaming 2 ears of corn on the grill.
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8. Cut kernels off cob and reserve for plating.
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9. Clean off swiss chard, cutting out the ribs and cutting into 1 inch pieces.
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10. Dredge the bass in blue corn meal.
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11. Heat up pan and add oil. Once oil starts to smoke, add fish and cook on all
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sides till each side is crispy.
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12. Finish in oven at 375 degrees for 4 min or till cooked.
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13. Heat oil in a pan and add swiss chard and saut.
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14. Add vegetable stock and cook till done.
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15. Reheat roasted corn in a saute pan with butter.
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TO PLATE
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1. Put 2 oz of corn puree on bottom of bowl.
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2. Add roasted corn and swiss chard in the middle of the bowl.
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3. Place fish on top.
