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1
In a shallow bowl, combine Parmesan cheese and flour.
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2
Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish.
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3
Season the portions of the blackfish with salt and a touch of lemon juice.
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4
Dredge the seasoned fish into the Parmesan/flour mixture.
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5
In a large heavy skillet over medium heat, add olive oil.
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6
Add fillets, skin side down.
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7
Cook until skin is crisp, about 4 minutes.
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8
Flip fish and cook until fish is just cooked through, about 2 minutes.
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9
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.
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10
To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls.
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11
Over the warm pudding, place a portion of fish.
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12
Over the fish, spoon on the Saute of Crab and Baby Corn.
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13
Carefully pour a small ladle of Silver Queen Foam around the fish.
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14
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.
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15
Lightly garnish the fish with chives, chive blossoms, dill and chervil.
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16
1 quart heavy cream
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17
1 pound Silver Queen corn kernels
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18
Kosher salt
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19
Cayenne pepper
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20
10 eggs
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21
Preheat oven to 275 degrees F.
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22
In a 4 quart saucepan, bring cream and corn to a boil.
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23
Reduce heat and simmer until corn is tender, about 5 minutes.
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24
Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper.
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25
Strain the mixture through a fine strainer into a bowl.
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26
In another mixing bowl, beat the eggs.
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27
Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs.
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28
Pour the custard into individual custard cups or molds, preferably nonstick.
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29
Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold.
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30
Bake until custards are just set, about 20 minutes.
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31
2 stalks lemongrass
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32
2 cups fish stock or fumet
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33
1 cup Silver Queen corn kernels
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34
Sea salt
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35
1 tablespoon butter
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36
Cut lemongrass into 2-inch pieces and bruise with the back of a knife.
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37
Place lemongrass in a piece of cheesecloth and tie closed.
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38
Combine lemongrass, stock and corn in a saucepan.
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39
Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes.
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40
Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
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41
When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.
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42
2 tablespoons butter
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43
1 1/2 pounds jumbo lump crabmeat, picked over
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44
6 ears fresh baby corn, blanched and sliced into rounds
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45
1 teaspoon lemon juice
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46
Hot pepper sauce
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47
Sea salt
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48
In a medium skillet over medium-high heat, melt butter.
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49
Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes.
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50
Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
