Ingredients

• 1 cup grated Parmesan
• 1 cup all-purpose flour
• 6 (4-ounce) blackfish fillets, skin on
• 1 teaspoon lemon juice
• Sea salt
• 2 tablespoons extra-virgin olive oil
• Silver Queen Corn Pudding, recipe follows
• Saute of Crab and Baby Corn, recipe follows
• Silver Queen Foam, recipe follows
• 6 teaspoons Louisiana caviar, for garnish
• 1 teaspoon minced fresh chives, for garnish
• 1 teaspoon fresh chive blossoms, for garnish
• 6 small sprigs fresh dill, for garnish
• 6 small sprigs fresh chervil, for garnish

Directions

Silver Queen Corn Pudding:

1 quart heavy cream

1 pound Silver Queen corn kernels

Kosher salt

Cayenne pepper

10 eggs

Preheat oven to 275 degrees F.

In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.

In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.

Yield: 10 servings

Silver Queen Foam:

2 stalks lemongrass

2 cups fish stock or fumet

1 cup Silver Queen corn kernels

Sea salt

1 tablespoon butter

Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.

Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.

When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.

Yield: 6 to 10 servings

Saute of Crab and Baby Corn:

2 tablespoons butter

1 1/2 pounds jumbo lump crabmeat, picked over

6 ears fresh baby corn, blanched and sliced into rounds

1 teaspoon lemon juice

Hot pepper sauce

Sea salt

In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.

Yield: 8 to 10 servings