Chef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menu

APPETIZER | Crab and mango cakes served with a chipotle remoulade sauce

ENTRÉE | Sea Bass Karen on a wild mushroom ragout and topped with a pinot noir butter sauce

DESSERT | White chocolate and coconut bread pudding with a whiskey sauce

SEA BASS KAREN

Sea bass:

1/2 cup olive oil
4 fillets sea bass, cut into 7 oz.
portions
Salt
Pepper
1/2 cup fresh basil, chopped

Heat olive oil in a large skillet over high heat. Season sea bass fillets with salt, pepper and basil. Then place sea bass in the skillet for 2 minutes on each side, or until golden brown. Remove fish from skillet and place on a baking sheet and cook in a 400 degree oven for 6 minutes, or until fish is cooked. Set sea bass on top of wild mushroom ragout, then drizzle with pinot noir butter sauce.

Wild Mushroom Ragout:

2 tblsp. butter

1 cup shitake mushrooms, sliced

1 cup oyster mushrooms, sliced

1 cup baby portabella mushrooms, sliced

2 cloves garlic, sliced

Salt and pepper, to taste

Melt butter in a sauté pan over high heat. Add shitake, oyster and baby portabella mushrooms and garlic. Sauté for 5 minutes. Season to taste with salt and pepper.

Pinot Noir Butter Sauce:

1 cup pinot noir

1 cup heavy whipping cream

1/2 lb. whole butter, sliced

Salt, to taste

White pepper, to taste

Bring pinot noir and heavy whipping cream to a simmer in a small sauce pan and reduce until it is a sauce-like consistency, or thick enough to coat a spoon. Remove sauce from heat and whisk in butter one slice at a time until all butter is incorporated. Season sauce to taste with salt and pepper.

Serves 4 •