Pan Seared Red Fish over Corn Custard from La Culinary Institute


2 filets of fresh red fish
Kosher Salt
Black Pepper
Olive Oil
Fresh Dill
INGREDIENTS for Corn Custard
1 cup heavy cream
1 cup whole kernel corn
Kosher Salt (to taste)
Black Pepper (to taste)
Cayenne Pepper (to taste)
4 Eggs
Cooking Spray
INGREDIENTS for Creamy Seafood Broth
2 cups Seafood Stock
1/4 cup whole kernel corn
2 cloves garlic, smashed
1 shallot, minced
1 cup Heavy Cream
1 tbsp blond roux (equal parts softened butter and flour)
Kosher Salt (to taste)
Black Pepper (to taste)
INGREDIENTS Crab and Corn Saute
4 ounces Jumbo Lump Crab Meat
1 ounce Butter
Couple dashes Tabasco
1 tsp Fresh Parsley, minced
2 ounces Whole Kernel Corn
1 ounce white wine
Kosher Salt (to taste)
Black Pepper (to taste)

  • For the corn pudding, preheat the oven to 300 degrees. Spray 2, 2-3 ounce ramekins with cooking spray and set aside. Next put 1 cup heavy cream into a small sauce pan and add the 1 cup whole kernel corn, bring to simmer.
  • Simmer for 5 minutes then pour into a blender and puree until smooth. Season with salt, black pepper, and cayenne pepper to taste.
  • Next with the motor running, add the eggs through the top feed hole in the blender lid, puree until smooth consistency.
  • Strain, then pour into 2-3 ramekins, now set the ramekins in a pan large enough to hold the ramekins with water to form a water bath. You want the water to come half way up the ramekin.
  • Now bake in the 300 degree oven for about 20-25 minutes. Once cooked set aside until ready to plate.
  • For the seafood broth, bring seafood stock to a simmer then add 1/4 cup of corn, shallot, and garlic, and simmer for 5 minutes.
  • Next strain the stock, then pour it back into the pot then add heavy cream and bring to a simmer.
  • Thicken with roux and season to taste with salt and pepper. Keep warm until you are ready to plate.
  • Now season red fish with salt and pepper and pan sear in a hot pan with some olive oil.
  • Once the fish is cooked remove from pan and add crab meat, butter, parsley, corn, then season with Tabasco, salt and pepper, and finally deglaze with white wine.
  • To plate take a large bowl take the corn custard and put in the center of the bowl. Next place the red fish on top of the custard, then pour the broth around the custard. Top with crab saute and garnish with fresh dill.