To make the sweet corn purée, cut the kernels from the corn cobs, reserving a quarter of them for the salad. Heat the butter in a frying pan and sweat the French shallots until they are soft. Add the corn and cook for 10 minutes over moderate heat, then add the chicken stock and simmer for 5 minutes. Add the cream, simmer for a further 5 minutes, then season. Blend the mixture and pass it through a fine stainless-steel sieve so the purée is smooth.
To make the corn and tarragon salad, place a pan on the stove and add the butter. Over a moderate heat, sweat the mushrooms and the reserved corn kernels. Drain, then mix in the tarragon and French shallot.
To make the mushroom mousseline, heat the butter in a pan and sweat the French shallots, garlic, thyme and mushrooms until they have collapsed and formed a ragout. Deglaze the pan with the brandy, and flame. Add half the cream and cook until very thick. Gently stir in the lemon juice. Pick out the thyme sprig and purée the mousseline in a blender, then pass it through a fine stainless-steel sieve and leave to cool. Season with salt and pepper. Whip the remaining cream to a ribbon consistency and fold into the mousseline. Keep in the fridge until required and bring back to room temperature before serving.
To cook the fish, place some clarified butter in a pan and bring to a high heat. Dust the skin side of the fish with flour, then pat it to make sure any excess flour is removed. Place
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