Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
441
Calories
35g
Protein
16g
Fat
47g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ears corn, shucked
- 4 tablespoons butter
- 1 bunch leeks, washed, diced
- 4 shallots, minced
- 1 tablespoon minced ginger
- 1 bunch basil, cut in thin strips
- 1 cup clam broth
- Juice of 1 lemon
- Salt and pepper to taste
- 12 ounces Shiitake Mushrooms
- 6 fillets Chilean Sea Bass
Directions
1
Cut corn off cob.
2
Melt butter in skillet.
3
Sauté corn, leeks, shallots and ginger 20 minutes.
4
Remove half of corn ragout; add basil, reserve.
5
Add clam broth to ragout in pan.
6
Bring to a simmer; puree.
7
Add lemon juice, salt and pepper.
8
Slice mushroom caps thin; lay atop fish fillets.
9
Sauté, mushroom side down, until opaque.
10
Set on warm plates with sauce and reserved corn ragout.
11
Category:Chilian Recipes
12
Category:Chilian Meat Dishes
Recipe sourced from
fandom