Chef Heiko Duehrsen,
The Gates on Roblin
Even kids will enjoy this gourmet twist on creamed corn. The Latin-inspired chimichurri sauce adds a herbacious kick to the mild base.
Ingredients
Chimichurri Sauce
3/4 cup flat-leaf parsley
1/4 cup cilantro
3 cloves garlic
1 red onion, chopped
1 tsp sambal oelek
1/2 cup olive oil
Soup
8 cobs sweet corn
8 cups chicken or vegetable stock
1 white onion, minced
3 Tbsp e.v. olive oil
pinch cayenne pepper
salt and pepper to taste
Pickerel Cheeks
8 oz pickerel cheeks
1 Tbsp e.v. olive oil
Method
Chimichurri Sauce
In food processor, purée all ingredients.
Soup
1. Remove kernels from cobs.
2. In a medium pot, heat oil and add onion. Sauté until translucent. Add kernels and stock. Simmer for 45 mins.
3. With a submersible blender, purée until smooth. Press through fine strainer and return to pot. Add cayenne, salt and pepper to taste.
Pickerel Cheeks
1. Heat oil in non-stick pan. Lightly brown pickerel cheeks on both sides (approx. 2-3 mins).
2. Remove from heat and add 2 Tbsp chimichurri sauce. Toss gently to cover.
Yield 4-6 servings