- 6 ears yellow sweet corn (for Juice)
- kosher salt
- 1/2 pound fingerling potatoes
- 3-4 tablespoons extra virgin olive oil
- 3 tablespoons minced summer savory
- fresh ground black pepper
- 4 six-ounce halibut filets
- 1/2 cup bacon, cut into 1/4" strips
- 2 cups yellow corn kernels
- 1 cup chicken stock
- 1 tablespoon cold unsalted butter
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1 tablespoon minced parsley
- 1 tablespoon champagne vinegar
For Corn Juice:
- Cut kernels off 6 ears of fresh corn and place in blender. Start blender on low and increase to high, and purée the corn until smooth. Pour the purée into a medium saucepan and set over medium heat. Cook the purée for 20 minutes, whisking continuously. The natural starch in the corn allows it to thicken on its own. It should be the same consistency as pudding. Next put the thickened purée back into the blender and purée for 40 seconds on high. Strain through a fine sieve (Optional). Season with salt and reserve in a warm place.
- Preheat the oven to 400 degrees. Cut the potatoes into 1/2" thick rounds and toss in a bowl with fresh summer savory, salt, pepper, and enough olive oil to lightly coat the potatoes. Put the potatoes in a roasting pan and bake until they're golden brown and tender, approximately 20 minutes.
- Start with a sauté pan large enough that you can put four pieces of fish in it and they won't touch each other or the sides of the pan. Heat your pan on high and add enough olive oil to coat the bottom of the pan with an even layer. Once the pan is hot (you will see wisps of white smoke coming from the pan), season the fish on all sides with salt and place carefully in the pan, avoiding any oil splashes. Turn the heat down to medium and let them cook on one side until golden brown. To check the coloring on the fish carefully use a flexible metal spatula to lightly raise one corner and peek at the doneness. One golden, carefully flip the fish over and put in oven for approximately 3 minutes or until the fish feels slightly firm on its sides.
- As the fish cooks, heat a medium sauté pan on high heat, add a small amount of oil (about 1 tablespoon) and sauté bacon until crispy. Once it's crispy, add the corn kernels, cooked potatoes and chicken stock. Season with salt and pepper and add the butter, shallots, garlic and parsley and vinegar. Stir the mixture continuously, stirring until the butter has melted.
- Spoon some of the corn purée onto a warm plate and add a fourth of the corn and potato mixture. Place the halibut on top.
Recipe submitted by
Mark Bodinet, Copperleaf Restaurant, Edible Seattle magazine