for 4 person

Sweetcorn

20 g	butter
1	onion, finely chopped
4	corn cobs (approx. 150 g each), kernels sliced off
1 ½ dl	water
¾ tsp	salt
100 g	crème fraîche
½ bunch	chives, finely chopped

Fish

1 tbsp	white flour
600 g	Royal cod fillets (MSC) (each approx. 150 g)
¼ tsp	salt
a little	pepper
1 tbsp	clarified butter

How it's done

Sweetcorn

Heat the butter in a pan. Sauté the onion, add the sweetcorn, cook briefly. Pour in the water, cover and simmer over a medium heat for approx. 15 mins. Remove half of the sweetcorn, puree with the crème fraîche. Return the sweetcorn puree to the pan, add the chives, mix.

Fish

Place the flour in a deep dish, season the fish, toss the fish in the flour. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 4 mins. on each side. Spread the creamy corn onto plates, arrange the fish on top.

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