Sautéed Redfish with Chanterelles, Creole Tomato Confit, Corn, Brabants, and Spicy Beurre Blanc - Th

Ingredients

• 1 cup medium dice potatoes, blanched (see step 1)
• 2 cups grape seed oil + 4 ounces for the fish
• 4 6-ounce pieces redfish filet, skin off
• ½ cup clarified butter
• 1 cup chanterelle mushrooms, quartered
• 1 cup corn kernels
• 1 Creole tomato confit, medium dice (recipe follows)
• 1 teaspoon shallots, minced
• 1 teaspoon garlic, chopped
• ½ teaspoon thyme
• 1 teaspoon chives, sliced thin
• Salt and pepper to taste
• ¼ cup heavy cream
• 1 cup white wine
• ¾ cup Tabasco Buffalo hot sauce
• Juice of 1 lemon
• 3 ounces diced shallots
• 4 sprigs of thyme
• 1 bay leaf
• 5 black peppercorns
• Pinch of kosher salt
• ¾ pound unsalted butter, cubed