What is that thing that looks like an ice cream sandwich doing on a plate with collard greens you might ask! The ice cream sandwich is a piece of Chilean sea bass sandwiched between coatings of mushroom duxelles. And it is delicious! John whizzed up some cremini mushrooms, carrot, onion, parsley, and breadcrumbs in the food processor to almost a paste and then cooked it to drive the excess water out. Next he divided the mushroom mixture into four portions and coated it on the top and bottom of two pieces of fish. This “insulation” keeps the fish from drying out during its bake in the oven.

My contribution to dinner was smaller. I chiffonaded some collard greens and quick sautéed them in olive oil with corn , garlic slices, a pinch of sugar, salt, and a splash of rice vinegar.

This was a terrific meal which was enhanced by a bottle of Stonestreet Upper Barn Chardonnay—truly a Tuesday dinner worth remembering.

Insulated Chilean sea bass with collard greens and corn