Pan Seared Sea Bass with a Chevre Creamed White Bean Potato Ragu by Matthew McLaughlin

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

Lively Run Holiday Goat Cheese Recipe Competition