Corto's Chef-Developed Recipe Series
Ingredients
Serves 4
Charred Sweet Corn
- 4 ears corn, shucked
- 2 Tbsp La Padella® Sauté Oil
- 3/4 cup heavy cream
- 1 dried bay leaf
- 1/4 tsp plus 1 tsp kosher salt
- 1 Tbsp butter
- 1 shallot, minced (about 1/4 cup)
- 1 garlic clove, minced
Pan-Seared Flounder
- 4 - 4 oz flounder fillets
- 3/4 tsp kosher salt
- 2 Tbsp La Padella® Sauté Oil
- 2 tsp lemon juice
- 1 tsp butter
- 1 tsp fresh parsley, minced
Directions
For the Charred Sweet Corn
Preheat broiler or grill to high. Rub 2 Tbsp of La Padella® Sauté Oil over the corn to evenly coat. Place corn directly under a broiler or on the grill and cook until well charred, turning as necessary, about 8 minutes. Remove corn from heat and allow to cool for a few minutes.
Cut the corn kernels off by standing the ears up over a wide baking dish and carefully cutting down the sides of the corn with a sharp knife. Then, hold the corncob and use the back of a butter knife to scrape down the cob to extract the "corn milk" over top of the kernels. Set aside.
Take two of the scraped corncobs and place in a pot. If the diameter of the pot does not allow them to lie flat, cut in half. Add in the heavy cream, bay leaf, and 1/4 teaspoon salt. Bring to a simmer, then remove from heat and let steep for 10 minutes. Strain the mixture over an empty bowl to remove cobs and bay leaf. Return cream to pan and keep warm until ready to serve.
In a medium saucepan, heat the butter until melted and foaming. Stir in the shallot and garlic and cook over medium heat until soft, about 2 minutes. Add in corn kernels and 1/2 cup of the reserved cream. Bring to a simmer and season with the remaining 1 tsp kosher salt. Remove from heat and keep warm until ready to serve with the flounder.
For the Pan-Seared Flounder
Lay the flounder fillets on a plate and evenly season with the kosher salt.
In a large sauté pan, heat the La Padella® Sauté Oil over medium high heat. When pan is hot, add the flounder fillets in a single layer, then cook until seared to golden brown, about 3-4 minutes. Add in the lemon juice, butter, and parsley and swirl the pan. Flip flounder and cook on the other side until cooked through and flaky, about 1-2 minutes. Remove fish from pan and top with the melted butter/lemon juice pan sauce.
To serve, mound the warm Charred Sweet Corn on a platter or individual plates, adding additional reserved cream to sauce, then top with flounder fillets.