Halibut with Corn Pops and Basil Broth

1. 1

   In a medium bowl, stir the butter with the Corn Pops, bread crumbs, curry powder, salt and cayenne.

2. 2

   Transfer the butter to a piece of plastic wrap and form it into a 3-inch-long cylinder.

3. 3

   Refrigerate the Corn Pops butter until firm.

4. 4

   Meanwhile, in a medium saucepan, combine the milk with the bay leaf and star anise.

5. 5

   Break each ear of corn in half and add them to the saucepan.

6. 6

   Simmer over moderately low heat until the corn is very tender, about 40 minutes.

7. 7

   Let cool slightly, then cut the kernels from the cobs and transfer them to a blender.

8. 8

   Discard the bay leaf and star anise and add 1/2 cup of the milk to the blender.

9. 9

   Blend at low speed until pureed.

10. 10

    Increase the speed to high and gradually add the remaining milk; puree until very smooth.

11. 11

    Add the creme fraiche and puree until blended.

12. 12

    Preheat the oven to 250.

13. 13

    Cut the Corn Pops butter into 4 pieces.

14. 14

    In a large nonstick skillet, heat the grapeseed oil until shimmering.

15. 15

    Season the halibut with salt and pepper and cook over high heat, turning once, until golden, about 6 minutes.

16. 16

    Transfer the halibut to a baking dish and top each fillet with a slice of the Corn Pops butter.

17. 17

    Bake in the oven for about 2 minutes, or just until the butter begins to melt.

18. 18

    Add the basil to the blender and puree with the corn soup; season with salt.

19. 19

    Transfer the halibut fillets to shallow bowls.

20. 20

    Pour the soup all around, garnish with basil sprigs and serve.

* Per serving · 4 servings · Values may vary.