Alaskan Sablefish with Baby Corn Chanterelle Succotash and Lemon Thyme Beurre Blanc
Chef Chris Bradley of Ardeo – Washington, D.C.
Adapted by
November 2006

Yield: 4 Servings


  • 2 ounces unsalted butter
  • 1 red bell pepper, ¼-inch dice
  • ½ Spanish onion, ¼-inch dice
  • ½ pound chanterelles, cleaned and halved
  • 12 ears baby corn, ¼-inch rounds
  • 1 cup fava beans, blanched, shocked and cooled
  • 1 Tablespoon water
  • Salt and pepper
  • Parsley, finely chopped
  • Chives, finely chopped
  • Chervil, finely chopped
  • Tarragon, finely chopped

    Lemon Thyme Beurre Blanc:
  • 1 cup dry white wine
  • 1 shallot, peeled and roughly chopped
  • 1 bunch lemon thyme
  • 6 black peppercorns
  • ¼ cup heavy cream
  • ½ pound unsalted butter, cut into 1-ounce pieces

  • 4 6-ounce Alaskan Sablefish filets
  • 2 ounces extra virgin olive oil

For the Succotash:
Melt the butter in a medium-sized sauté pan and add the bell pepper, onion, chanterelles and baby corn. Cook over low heat until tender, then add the fava beans and water. Season with salt and pepper and finish with the parsley, chives, chervil and tarragon.

For the Lemon Thyme Beurre Blanc:
Simmer the wine, shallot, lemon thyme and peppercorns in a heavy-bottomed pot. Reduce the wine until nearly evaporated, add the heavy cream and reduce by half. Reduce the heat to low and whisk in the butter, one piece at a time. Strain through a fine sieve and reserve, keeping warm.

For the Sablefish:
Preheat the oven to 350ºF. Heat the olive oil in a medium-sized sauté pan over medium heat. Place the sablefish into the pan skin side down. When the skin begins to crisp, place the pan in the oven and continue cooking until the fish is still slightly translucent in the center, approximately 12-15 minutes.

To Assemble and Serve:
Spoon the succotash onto the middle of a plate and top with the sablefish. Drizzle the beurre blanc around the plate.

Wine Pairing:
A California style Chardonnay such as Chalk Hill.

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