Wild Striped Bass, Sweet Corn and Morels

Wild Striped Bass, Sweet Corn and Morels
2 tablespoons chopped onion, divided
6 tablespoon butter, divided
1 cup white wine
2 teaspoon fresh thyme, divided
Salt and pepper to taste
1 teaspoon fresh chopped garlic
3 ears fresh sweet corn, kernels removed from the cob
1/2 cup fresh morels
3 tablespoon canola oil
6 bass filets, 5 ounces each
6 sprigs of fresh chervil
To make the sauce: Sweat 1 tablespoon of onion in 1 tablespoon of butter over medium heat. When the onion is soft, add the wine and reduce the volume by 75 percent.
Next, slowly add 4 tablespoons of butter and 1 teaspoon of thyme, then whisk slowly over low heat until incorporated. Season with salt and pepper to taste. Hold warm in a water bath until ready to use.
For the corn and morel ragout: Sweat 1 tablespoon of onion in 1 tablespoon of butter, add 1 teaspoon of garlic and cook for 1 minute over medium heat. Add the corn and cook until soft, then add the morels and 1 teaspoon of thyme and cook until the morels soften. Season with salt and pepper to taste.
For the fish: Heat a 10-inch heavy saute pan over medium-high heat and add the canola oil. Season the fish lightly with salt and pepper and put the filets skin-side down in the pan and don't turn the fish until the skin has turned light brown in color. This should be about 2 to 3 minutes. Turn the bass over and cook for another 2 to 3 minutes. This will give you a medium-cooked fish. Cook longer if you choose.
To serve: Spoon some of the corn and morel ragout in the center of the plate. Ladle about 3 tablespoons of sauce around the ragout, then place the bass on top of it. Garnish the top of the bass with a sprig of chervil. Eat while it is hot.
Serve six.
Nutrition values per serving: 419 calories, 23 g fat, 12 g carbohydrates, 2 g fiber, 34 g protein, 177 mg cholesterol, 524 mg sodium.
Chef John Bubula, Thyme, Chicago