SWEET CORN MAQUE CHOUX
2 table spoons butter
3 fresh corn cut off the cobb
1/4 cup dry white wine (preferably the same you are drinking with this dish)
1/2 cup white onion finely diced
1/4 cup of red and green bell pepper finely diced
1 garlic clove finely minced
1 cup heavy cream
salt and black pepper to taste
-Heat med size saute pan on med heat. melt butter. When butter is melted add add onion and sweat for 5-8 min (make sure you do not obtain any color) Add Garlic and continue to cook for 1-2 min. Turn hear up and add bell pepper as well as corn and saute for 3-4 minutes. Deglaze with white wine and reduce till almost dry. Add heavy cream and reduce till sauce consistency, season to taste and add finely chopped parsley right before you serve.
warm a small saute pan, and render pancetta like you would bacon until crispy. Dry on paper towels and then crumble as fine as you can to make it look like sand. ( i use a spice grinder for this or a clean coffee grinder)
2 hand fulls of Tarragon (stems removed)
1 bunch of Parsley (stems removed)
1 table spoon Soy lecthin granules (can be purchased at GNC)
Heat a pot of water and salt it. Bring to a rolling boil and blanch each for 20 seconds, immediately put into a bowl of ice water. Add parsley and tarragon to your vitamix or bar blender and add 2 cups cold water to cover parsley and tarragon mixture. Add a table spoon of soy lecithin as well as a pinch of kosher salt, Blend on high on till bright green about 1-2 min. Strain through a fine mesh strainer (Be careful not to over blend or the bright green foam will turn quickly to a dull brownish green) Put aside.
WHEN READY TO SERVE
pre heat oven to 350
Put fish on a plate and season with kosher salt
-heat a large saute pan on high until smoking hot, add a 3 TB of grape seed oil, sear skin side down, turn heat down to med -high continue to cook on stove being careful not to touch fish When the fish has cook half way up the side put in oven for 3-4 min. Pull fish out of oven and gently kiss the other side of fish for a brief moment, put on to a plate lined with paper towels.
-Re warm corn mixture and fold in chopped parsley
– Pour Tarragon mixture in to a tall container and buzz with a stick blender. ( Froth it like you would milk for your latte, buzz at the top of mixture to incorporate air which will make a bunch of bubbles
– Place a nice pile of the Corn mixture in the center of the plate, place 1 piece of fish on top of corn.
-Add a 1 -2 table spoons of pancetta on top of the fish, drizzle some nice truffle oil over and around the fish as well as some of the tarragon bubbles.
-Garnish if you like with some small tarragon plushes, and or nasturtium leaves, serve