Grilled halibut and corn puree

Servings: 4

Preparation: 10 minutes

Cooking: 30 minutes

Ingredients

• 1 shallot, chopped
• 1 L (4 cups) canned corn kernels, rinsed and drained
• 60 ml (4 tbsp) unsalted butter
• 1 clove garlic, chopped
• 500 ml (2 cups) chicken broth
• 1 pinch cayenne pepper
• 90 ml (6 tbsp) 35% cream
• 4 halibut steaks
• 60 ml (4 tbsp) olive oil
• 60 ml (4 tbsp) panko breadcrumbs
• 12 to 16 baby potatoes, boiled
• 12 cherry tomatoes
• 60 ml (4 tbsp) parsley leaves
• Salt and pepper to taste

Preparation

1. In a saucepan with a spoonful of butter, brown the shallot in 15 ml (1 tbsp) butter, 1 minute.
2. Add the corn kernels, garlic, broth, cayenne pepper and cook over medium heat for 20 minutes.
3. In a bowl, using a hand blender, puree the mixture.
4. Add the 35% cream and mix. Check the seasoning.
5. In a hot pan, brown the fish in the remaining (45 ml (3 tbsp) melted butter and olive oil, 3 minutes on each side.
6. Remove from the pan, salt, pepper and sprinkle the fish fillets with breadcrumbs.
7. Coat the fillets with the remaining fat in the pan.
8. Serve the fish fillets, accompanied by the prepared corn puree, potatoes, small cherry tomatoes and decorated with a few parsley leaves.