LocalCoho, Corn Custard & Summer Vegetables

Serves 4

By Chef Patrick Higgins, Executive Chef at Glenora Wine Cellars’ Veraisons Restaurant

 

 

Ingredients:

 

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

 

GARNISH:

• Chopped Herbs (We use cilantro but parley, basil and chives work as well. Use your favorite.)

 

Directions:

For The Corn Custard:

1. In a blender, puree all ingredients together. Cook over a water bath in whisking constantly to 180 degrees.
2. 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:

1. Clean and cut the zucchini. Clean the grape tomatoes but leave whole.
2. 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.
3. 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.
4. 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:

1. Season LocalCoho filets with salt on both sides.
2. In a saute pan, add oil or butter and put on high heat to melt or get hot.
3. Once pan is hot, add salmon filets skin side down. Reduce heat to medium.
4. 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.
5. Cook until popping subsides or filets looked cooked about ½ way through.
6. Turn filets over in pan carefully as to not burn yourself or break the fish.
7. Continue cooking to desired doneness.

 

Your dish is ready to plate!