Instructions

1. In heavy pan over medium heat, heat ½ cup olive oil.
2. Add mushroom caps and pernod.
3. Sprinkle with rock salt.
4. Add 1 tsp. butter.
5. Cook about 2 minutes, then turn over.
6. Cook until soft.
7. To nonstick pan over medium heat, add potato, bouillon, parmasean, cream, and maple syrup.
8. Mash together.
9. Use whisk to smooth potatoes as they cook.
10. Slice filets lengthwise.
11. Sprinkle with sesame oil, soy sauce, and honey or duck sauce.
12. Massage flavorings into filets. (Chef note: Can be chilled in refrigerator for up to 30 minutes at this point.)
13. In heavy pan, heat remaining oil and butter.
14. Dip each filet in egg wash, dredge in bread crumbs, and add to pan in single layer.
15. Cook until browned on one side, about 3 minutes; flip gently and brown other side.
16. Remove to plate.
17. To pan used for filets, add corn, duck sauce, soy sauce, olive oil, and cream. Mix well and heat through.
18. Add additional cream if necessary to make a smooth sauce.
19. To serve: Place one filet and two mushroom caps on plate; serve with mound of sweet potatoes.
20. Top with creamed corn.
21. Garnish with pomegranate seeds.