Vegetables First by Ricardo Larrivee

Author:Ricardo Larrivee
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2019-04-22T16:00:00+00:00

In a food processor, chop 1 cup (150 g) of the corn kernels. Add the butter and process until smooth. Set aside.

In a small pot, bring the wine, vinegar, and shallots to a boil. Let reduce to 2 tbsp (30 ml). Add the cream and cook for 2 minutes over medium heat.

Remove from the heat and add the corn-butter mixture, whisking all the while. Pass through a sieve, pressing on the solids with the back of a ladle to extract all the liquid. Return the liquid to the pot and heat for 2 minutes, stirring. Cover and keep warm.

Meanwhile, in a large non-stick skillet over medium-high heat, cook the fish in 2 tbsp (30 ml) of the oil for 3 to 5 minutes per side, depending on the thickness of the fillets. Season with salt and pepper. Keep warm. Wipe out the skillet.

In the same skillet, heat the remaining corn in the remaining oil for 2 minutes, stirring. Remove from the heat. Add the chives. Season with salt and pepper.

Drizzle the sauce over the fish. Top with the corn kernels. Serve with the green beans.

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