Poached Alaskan Halibut Cheek, Purple Cauliflower Puree, Baby Carrots, Green Beans, Grey Shallot, Pea Shoots and Flowers, Nasturtium Leaves and Flowers, Sauteed Sweet Corn, Sweet Corn & Saffron Sauce
The first step to this dish was to cut the kernels of off all of the corn. I pureed most of them with some milk and then strained it. This milk was used to make the sauce. I combined it with some salt, sugar and saffron threads in a sauce pot and placed it over low-medium heat. I stirred it until it thickened, which happens naturally from the starch in the corn. You'll never believe this but cornstarch comes from corn. Once it was at the right consistency I mixed it with a hand blender to smooth it out and create a nice froth.
I saved the corn cobs and placed them in a pot with cold water slowly bringing it up to a boil and then cooking in down til it reduced by about 75% leaving me with a rich clear corn broth. I cooked some of this broth down some more and then blended some butter into it creating a nage which I slow poached the halibut cheek in along with the shallots.
I cooked the carrots, green beans and corn in the nage and then glazed them in butter with a splash of the corn broth. The puree was made by simply blending cooked purple cauliflower with salt, pepper, butter and cream and passing it through a fine mesh tamis. I passed the puree around a ring mold using a spoon in one big sweeping motion and garnished all around it, finishing with the nasturtium leaves & petals, and the pea leaves and flowers.
Alaskan Halibut Cheek - Otolith Seafood
Organic Baby Carrots - Culton Organics
Organic Pea Shoots and Flowers - Culton Organics
Jersey Sweet Corn - Buzby Farm
Organic Green Beans - Culton Organics
Organic Purple Cauliflower - Culton Organics
Organic Grey Shallots - Culton Organics
Organic Nasturtiums - My Garden