“I find vegetables to be much more versatile than proteins,” says Chef Daniel Pizarro from Avec Bistro. “Without vegetables, our plates would look lifeless. They’d lack colour, texture, and contrast. I like to play around mixing raw and cooked vegetables, adding new dimensions and bringing freshness to a dish, which provides incredible balance when working with rich foods.”
Pizarro encourages home cooks to play with the corn sauce and charred corn sections of this bright and bold recipe in a variety of applications.
“Cold salads as a garnish to warm sides such as a succotash, with fish like here, or even as a savoury corn soup garnished with the charred corn,” he suggests.
1 corn cob
1 cup (240 mL) whole milk
½ onion diced
2 crushed garlic cloves
1 Tbs butter
To taste salt and pepper
2 cobs corn
1 Tbs butter, cold
1 Tbs (15 mL) grapeseed oil or canola
½ lemon, juiced
To taste salt and pepper
2 Tbs (30 mL) honey
1 lemon juiced
1 sprig thyme
½ cup finely chopped parsley
Peel from one lemon, diced fine
2- 140 g pieces sablefish (black cod), skinned
1 cup (240 mL) olive oil
1 cup (240 mL) vegetable oil
1 Tbs kosher salt
Pea shoots or sunflower shoots, optional garnish
Pumpkinseed oil, garnish
- In a small pot on low to medium heat, sauté onion and garlic in butter until translucent. Cut corn off the cob and add to the onion mixture. Sauté for 2 minutes and then add milk, simmer 5 minutes. Transfer mixture to a blender and puree until smooth, season with salt and pepper and reserve.
- Cut kernels off the corn cob. In a shallow frying pan on high heat, add the kernels when the pan starts to slightly smoke. Once they start to char and blacken, add the oil and salt. Be cautious as the corn will start to pop and jump. Add the lemon, butter and pepper, stirring quickly off the heat. Reserve at room temperature.
- Glaze: Add honey, lemon juice and thyme in a pot and bring to a simmer, reserve.
- Gremolata: in a bowl, mix the parsley and diced lemon peel together.
- Pat fish dry and rub with kosher salt. Let penetrate at room temperature.
- In a small pot add the oil on medium heat. Heat to 100º C and turn to low. Carefully place the fish in the pot (this should not deep fry), you should have some bubbles in the oil, but not rapid.
- After 5 minutes remove from heat and let sit 2 minutes before removing fish from oil. Place on paper towel to absorb remaining oil.
- Place a bed of charred corn in the centre of a shallow bowl. Dip the topside of the fish into the glaze and then into the gremolata. Place fish on the corn and finish by pouring the hot corn sauce around the dish. Garnish with pumpkinseed oil and shoots.