Read the Recipe for Corn Poached Flounder Fillets Here
Poaching Fish Fillets in a Sweet Corn BrothMaybe because it was such a a warm September but there still seems to be plenty of sweet corn in the farmers’ markets.  But this late season stuff might not have the succulence or luster of the corn you got back in July; or maybe you’ve got a couple ears from your CSA left in the back of your fridge whose kernels are getting those shriveled little indentations. For this recipe, no matter. You get the chance to replenish some of that faded flavor when making a corn-spiked poaching liquid to cook fish fillets in.

Flounder FilletsMaking the broth is simple: puree corn kernels together with a bit of water and a chopped shallot (onion will also work if that’s all you’ve got). Strain this through a sieve and flavor it. I’ve used this broth to cook a few different kinds of fish, but flounder has come out my favorite. Its flat fillets poach quickly, and its delicate sweetness matches well with the sweet corn broth. If you can’t find flounder, halibut or sole or just about any whitefish will work.Solids left from making corn broth

White rice makes a perfect accompaniment for this dish since it soaks up the extra broth nicely. In these photos though, I served it with roasted thin-sliced potato and zucchini disks, presented in a sweet delicata squash shell. Pretty, and tasty, but not as good at soaking up the extra corn broth, which really tastes too good to waste.

CornTry as I might I never succeeded in getting a good photo of this dish. On the plate, I promise doesn’t look nearly so much like cafeteria food these photos might make you think. I’ll have another chance soon though, even after the last of this season’s corn is picked. I expect this dish to work quite well with the corn I put up for the winter in my freezer.
Read the Recipe for Corn Poached Flounder Fillets Here