Seared With Creamed Corn

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (120 g) fillets
• 2 tablespoons thyme, chopped
• 25 g porcini mushrooms, dried
• 25 g morels, dried
• 2 garlic cloves, sliced
• 100 g butter, diced
• 1 teaspoon truffle oil
• 2 tablespoons oil
• 125 ml
• 2 field mushrooms, large, sliced
• 50 g shiitake mushrooms, sliced
• 2 cups fresh corn kernels
• 2 cups cream
• 1 cup cabernet sauvignon
• 1 cup veal, jus
• 1 bulbs shallot, chopped
• 1 lemon
• 1 tablespoon fresh flat-leaf parsley, chopped

Recipe

• 1 preheat oven to 200c.
• 2 season the with the chopped thyme, salt, and black pepper, allow to infuse for 10 minutes soak the dried mushrooms in 1/2 cup boiling water until softened.
• 3 place the corn and cream into a saucepan with 1/2 of the sliced garlic. cover with a round of making paper and cook until reduced by half; then puree with a stick blender until very smooth. season.
• 4 combine the escshallot and red in a saucepan and bring to the boil, simmer until reduced to a syrup. then add the veal jus and reduce by 3/4. stir in 30g of the remaining butter and keep warm.
• 5 heat 30g butter in a saucepan and add the king brown mushrooms and saute for 2 minutes add the saked and drained mushrooms and saute for 3 mins, add the soaking liquro and cook down until it is almost evaporated. add the shitake mushrooms and cook for 2 minutes add parsely and a squeeze of lemon.
• 6 heat oil in an oven proof frying pan until foaming, add the and brown well all over. place the fry pan in the oven and finish off for about 8-10 minutes remove from oven and fry pan and rest.
• 7 return fry pan to the stove top and deglaze with , adding the garlic and last the remaining butter and truffle oil.
• 8 serve the over the braised mushrooms, and a spoon of cream corn and drizzle with the sauce.