Morro Bay Sable Fish With Chanterelles & Potatoes

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1 pound Bentji or other small yellow potatoes

1/4 pound (1 stick) unsalted butter

1/4 cup whole milk, warmed

Kosher salt and pepper to taste

4 fillets sable fish (black cod), about 4-6 ounces each

1/2 pound small chanterelle mushrooms, cleaned

Extra virgin olive oil as needed

4 cloves garlic, sliced

2 sprigs thyme

1/4 cup Chardonnay

1 cup chopped parsley

Kernels from 2 ears fresh yellow corn

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