Pan Roast Louisiana Blackfish with Corn, Crab and Caviar
- 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
In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.Silver Queen Corn Pudding:
1 quart heavy cream
1 pound Silver Queen corn kernels
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 servingsSilver Queen Foam:
2 stalks lemongrass
2 cups fish stock or fumet
1 cup Silver Queen corn kernels
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.
Yield: 6 to 10 servingsSaute 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
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
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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