Pan Seared Sea Bass with a Chevre Creamed White Bean Potato Ragu by Matthew McLaughlin
Ingredients
6oz of lively run Chevre (chunked)
4-8oz sea bass Filets
6 Large potatoes, cut into 1/4 – 1/2 inch cubes
2 cans navy beans
8 Cups chicken broth
I medium cooking onion, diced
1 tsp dried basil
1/2 tsp dried oregano
2 tsp ground black pepper
1/2 stick butter
1/2 cup white cooking wine
1/2 tsp old bay seasoning
3 TBS dried parmesan cheese
Dice potatoes and onions, melt butter in a deep sauté pan or smaller sauce pan, cook on high for 5 minutes, stirring constantly, Add chicken broth. Bring to a boil, cook until potatoes are tender, while the potatoes are cooking preheat oven to 350 degrees Fahrenheit. sauté the sea bass filets for about 3 minutes per side. Place in a greased baking dish, add white wine, finish cooking in oven, until flaky, about 35minutes.
When potatoes are done drain most of the liquid off, add 3 TBS butter, 2 cans of drained navy beans, dried spices, parmesan cheese and the Chevre chunks. Return to medium heat, stirring constantly, until the cheese creams into the ragu. Place a bed of the ragu in a pasta bowl, place filet of sea bass on top and serve.
This recipe was entered in the 2013 Holiday Recipe Competition that we held on Facebook
