This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.
Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
Place the corn kernels in an electric juice extractor. Run them through and then pass the subsequent corn pulp through a few more times to extract as much juice as possible. Discard the pulp. The yield will be about 1 cup of juice for every 6 or 7 ears of corn.
Heat a small nonreactive saucepan over medium-high heat. Add the corn juice and champagne and cook for 2 to 3 minutes, stirring constantly, until the juice thickens almost to the consistency of pudding. (While you are stirring, the sauce at the bottom of the pan may look slightly scorched; keep stirring and things will be okay).
Reduce the heat to low; slowly stir in the butter in several additions to form a silky sauce. Season to taste with salt and pepper. Remove from the heat. The natural corn starch will thicken with the heat.
Simmer the carrots in salted boiling water for about 3-4 minutes, until just tender. Remove from the heat, chill in a bowl of ice water, and then reserve for later.
Simmer the beans in seasoned boiling water for 10 minutes and then remove them from heat and strain.
Then, heat the olive oil in a large sauce pan over medium high heat. Add Leeks and sauté for a few minutes. Using butcher twine tie the herbs together tight and add to the pan. Add the carrots, butter beans, , corn kernels, and tomatoes, and then season well with salt and pepper. Cook just until warmed and the flavors have mingled. Cool on a sheet pan and then remove the herb bundle.
Lightly season and oil the fish and then place it on the grill. Cook the fish until it reaches medium-doneness (135 degrees F) to ensure that it is not overcooked. Place some of the corn sauce on a plate and then heat it with a kitchen blow torch until it has a caramelized brûlée topping (from the natural sugars in the corn. Serve the fish and succotash over the brûléed corn sauce.