| Ingredients For Sweet Corn Fricassee |
2 T Butter
2 c Yellow Corn Kernels
1/4 c Onion, minced
1/4 c Celery, minced
1/2 lb Rock Shrimp
1 T Chopped Basil
1 1/2 t Kosher Salt
1 t White Pepper
|
| Method |
| Season Wahoo to taste with salt and pepper.
Grill Wahoo 2 to 3 min. on each side until a temperature of
medium is acquired.
Wahoo will be dry if overcooked. |
| Method |
| In hot sauté pan, add butter, corn, onion, celery and rock
shrimp.
Sauté until shrimp is cooked through (approx. 3 to 4 min.).
Add basil, salt and pepper. |
| Ingredients For Sweet Corn Stock |
10 ears Yellow Corn
1/2 c Chopped Onion
1/2 c Chopped Celery
2 T Chopped, Fresh Ginger
2 T Sugar
1/4 White Wine
2 T Kosher Salt
1/2 t White Pepper
2 T Basil
2 T Cilantro
8 c Water
|
| Method |
| Cut corn of cob.
Save cob and reserve corn kernels for later use.
In a stockpot, combine corncobs and remaining
ingredients and cook over medium heat for one hour.
Strain stock and discard corncobs.
Return stock to medium heat and reduce corn stock
by half (approx 30 –45 min).
You should end up with approx. 4 cups of concentrated
corn stock. |
| Ingredients For Sweet Corn Jus |
2 c Corn Kernels
1/4 c Onion, minced
1/4 Celery, minced
2 T Butter
4 c Corn Stock
1 t Kosher Salt
1/2 t White Pepper
|
| Method |
| In a stockpot, over medium heat, sauté corn, celery and
onion in butter.
Sauté until onion and celery are translucent.
Add corn stock and cook for 10 minutes.
Remove corn mixture from heat.
With an emersion blender, puree mixture until smooth
and creamy.
Strain through a fine sieve.
Season with salt and pepper.
Corn jus can be made one day in advance and reheated
when needed. |
| Assembling The Dish |
| In a bowl, ladle sweet corn jus.
Place equal amounts of shrimp and corn fricassee on top
of corn jus.
Place grilled Wahoo on top of corn fricassee and serve
immediately. |
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