03 Oct 2011 08:30 pm
2 cups corn kernels (from 3 to 4 ears of corn)
¼ cup coarsely chopped shallot (about 2 medium shallots)
½ cup water, chicken stock or fish stock
1 tsp Old Bay seasoning
1 tsp fresh herbs, such as tarragon, oregano, thyme basil or parsley
1 or 2 pinches cayenne
1 tsp lemon juice
1 lb flounder fillets
If using fresh corn, cut kernels from cob, then scrape the back of your knife down the cob to extract the sugary ‘milk’. Place corn, shallot and water into a blender or food processor and blend until smooth. Pour through a strainer and press to extract as much liquid as possible. Discard solids.
Rinse fillets thoroughly and pat dry. Cut the fillets into halves or thirds if desired. Put liquid into a large skillet, large enough to hold fillets in a single layer without too much overlapping. Add Old Bay and herbs and heat to a simmer. Check the liquid’s consistency: if it’s too thick, add water or stock; if it’s too watery, simmer until reduced. It should be thick enough to coat a spoon with a thin layer, and deep enough to cover the fillets. Add the cayenne and lemon juice.
Add the fillets and submerge them completely in the sauce. Simmer just until fillets are cooked: about 3 minutes for thin fillets, longer for thick ones (check for doneness by slicing open the thickest fillet: if it’s opaque in the center, it’s done).
Carefully remove the fillets with a spatula. Serve with white rice.