Pan Seared Gulf Sea Bream (Porgy) and Bayou La Batre Shrimp with Baby Okra, Silver Queen Corn, Heirloom Tomatoes, Lake Martin Chanterelles and Shrimp Broth

For the mise en place, bring 2 liters of water to a boil. Cut a small X in the bottom of each tomato and blanch for 30 seconds and remove to dry. Shave corn from cob and reserve cobs for shrimp broth. Clean tops of okra and wash under cold water. Using a dry pastry brush, clean the chanterelles.

Peel and devein the shrimp, leaving the head and tail intact only and removing the shell from the body of the shrimp. For the Sea Bream, leave the skin on but score the skin about every 1/8 inch.

Once you have your mise en place, you are ready to prepare and finish the dish. Heat a medium cast iron skillet over medium high heat and add olive oil. Season the Sea Bream (Redbone Porgy) with salt and pepper and place skin side down in hot skillet. Reduce heat to medium and cook for 3-4 minutes until skin is crispy and then flip. Finish cooking about 2-3 minutes.

Poach the shrimp in 250 ml of shrimp broth. Once the shrimp and fish are done, allow to rest as you heat your vegetables. In a medium sauté pan, heat 100 mL of the shrimp broth with 1¾ oz. of butter. Once the butter is melted, add the okra and cook for 3 minutes. Add the corn and chanterelles. When the okra is tender, add the tomato just to heat through. To plate, add a small amount of the vegetable mixture to the center of your plate, place fish and shrimp on top, then arrange the remaining vegetables around fish and shrimp. Last, emulsify 1¾ oz of butter into reserved shrimp broth. Ladle 50 ml of broth over fish and shrimp.

Shrimp Broth

Heat a medium sauce pan over medium high heat. Add olive oil and nudja, and then sweat shrimp shells, onion, fennel and garlic for 2-3 minutes. Next, add the remaining ingredients. Bring broth to a boil and reduce to a simmer for 30 minutes. Pass through a food mill and keep warm if using immediately. If not, cool quickly and refrigerate until used.