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1
In a medium bowl, stir the butter with the Corn Pops, bread crumbs, curry powder, salt and cayenne.
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2
Transfer the butter to a piece of plastic wrap and form it into a 3-inch-long cylinder.
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3
Refrigerate the Corn Pops butter until firm.
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4
Meanwhile, in a medium saucepan, combine the milk with the bay leaf and star anise.
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5
Break each ear of corn in half and add them to the saucepan.
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6
Simmer over moderately low heat until the corn is very tender, about 40 minutes.
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7
Let cool slightly, then cut the kernels from the cobs and transfer them to a blender.
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8
Discard the bay leaf and star anise and add 1/2 cup of the milk to the blender.
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9
Blend at low speed until pureed.
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10
Increase the speed to high and gradually add the remaining milk; puree until very smooth.
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11
Add the creme fraiche and puree until blended.
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12
Preheat the oven to 250.
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13
Cut the Corn Pops butter into 4 pieces.
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14
In a large nonstick skillet, heat the grapeseed oil until shimmering.
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15
Season the halibut with salt and pepper and cook over high heat, turning once, until golden, about 6 minutes.
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16
Transfer the halibut to a baking dish and top each fillet with a slice of the Corn Pops butter.
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17
Bake in the oven for about 2 minutes, or just until the butter begins to melt.
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18
Add the basil to the blender and puree with the corn soup; season with salt.
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19
Transfer the halibut fillets to shallow bowls.
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20
Pour the soup all around, garnish with basil sprigs and serve.
