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Pesce...Grilled sea bass with sweet corn custard and champagne vinaigrette

Sweet Corn Custard

1 c fresh corn kernels
1 c heavy cream
2 eggs
t salt, 1/8 t ground white pepper

Preheat the oven to 350 degrees.  Lightly butter the ramekins.  Bring the corn and cream to a boil over medium heat.  Reduce the temp to low and simmer for 15 minutes until the corn is tender.  Set the pan in to a large bowl of iced water and stir until cool.

In a blender, puree the corn and cream.  Add the eggs, salt and pepper and process until smooth.  Strain through a wire sieve.

Place the ramekins in a large baking dish and pour the mixture in each one.  Pour hot water into the baking dish to come about ½ inch up the sides.  Cover the pan with aluminum foil.

Bake until the custard is set…1 ¼ to 1/1/2 hours.  The centers may seem a little loose, Remove from bath.

Gotham Bar and Grill by Alfred Portale

Champagne Vinaigrette

c bottles clam juice
c champagne vinegar
1 t Dijon mustard
2 t minced shallots
t minced garlic
c olive oil
Salt and ground white pepper to taste
Sweet cherry tomatoes, halved
2 T fresh chives
Pearl onions
Chervil

Whisk together all ingredients except tomatoes, onions, and chives. Season. Just before serving, stir in the tomatoes, chives and onions. Its a simple sauce for Bass.

Gotham Bar and Grill by Alfred Portale

Grilled Sea Bass

On each plate place a sea bass fillet and add a spoonful of vinaigrette and sprigs of chervil.  Run a knife around the inside of the ramekin, and unmold the custard onto the plate.

Gotham Bar and Grill by Alfred Portale