LocalCoho, Corn Custard & Summer Vegetables
By Chef Patrick Higgins, Executive Chef at Glenora Wine Cellars’ Veraisons Restaurant
FOR THE COHO:
- 4ea 6oz pieces of LocalCoho Salmon skin on (Atlantic or Scottish Salmon can be substituted)
- Sea Salt, to taste
- Cracked pepper, to taste
- Oil or clarified butter for cooking
FOR THE CORN CUSTARD:
- 2 cups corn kernels (fresh or frozen work the same)
- ½ cup (Glenora) Chardonnay
- 2 T Lemon Juice
- ¼ tsp ground coriander
- 6ea egg yolks
FOR THE VEGETABLES:
- 2ea Zucchini (cut into med sticks, seeds removed)
- 20 ea grape tomatoes
- 1 cup corn kernels (fresh)
- 2 T unsalted butter
- ¼ cup (Glenora) Chardonnay
- Salt & Pepper to taste
- Chopped Herbs (We use cilantro but parley, basil and chives work as well. Use your favorite.)
For The Corn Custard:
- In a blender, puree all ingredients together. Cook over a water bath in whisking constantly to 180 degrees.
- Pour through a mesh sieve to strain, season with salt & pepper and reserve at room temperature.
Note: Can be made ahead and kept in the fridge for three days.
For The Veggies:
- Clean and cut the zucchini. Clean the grape tomatoes but leave whole.
- In a saute pan, melt the butter and get hot. Add the grape tomatoes and allow to blister. They will start making noise. Swirl the pan to blister all on the exterior.
- Add the cut zucchini, and toss with the tomatoes. Add a bit of salt and pepper and cook for a couple of minutes tossing occasionally.
- Deglaze the pan with the wine and add the corn. Season with a bit more salt & pepper and continue cooking till zucchini is at the desired consistency.
For The Coho:
- Season LocalCoho filets with salt on both sides.
- In a saute pan, add oil or butter and put on high heat to melt or get hot.
- Once pan is hot, add salmon filets skin side down. Reduce heat to medium.
- Using a fish spatula, Gently press the filets down. You will hear and feel popping. This is the skin crisping. Make sure to press all over the filets.
- Cook until popping subsides or filets looked cooked about ½ way through.
- Turn filets over in pan carefully as to not burn yourself or break the fish.
- Continue cooking to desired doneness.
Your dish is ready to plate!