Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Ears fresh corn, cleaned
2 oz Butter
1/4 c Onions, medium dice
1/4 c Celery, medium dice
1/4 c Leeks, medium dice
1/4 c Carrots, medium dice
1/4 c Red pepper, medium dice
1/4 c Green pepper, medium dice
1 lb Potatoes, skin on, medium
-dice
2 Cloves garlic, minced
1 ts Dried thyme leaf
2 oz All-purpose flour
2 1/2 qt Strong fish stock, hot
2 lb Smoked marlin, medium dice
(or any other type of
-smoked, firm fish)
2 qt Heavy cream
8 oz Grey Poupon Dijon mustard

Second Prize 1991-1992 Stafford T DeCambra, CCE, AAC Chefs de Cuisine
Association of Hawaii, Kona-Kohala Chapter.

Method: Place cleaned ears of corn in smoker and smoke for 20 minutes
or until dark brown. Remove kernels from ears; set aside. In a heavy
8-quart sauce pot over medium heat, melt butter. Saute all
vegetables, except corn, along with thyme for about 3 to 5 minutes.
Add flour, stirring until well blended and evenly cooked, about 2 to
3 minutes. Remove from heat. Stir in hot fish stock and simmer for
10 minutes; add fish and heavy cream and simmer 5 minutes more.
Finish with Dijon mustard and smoked corn.

From: Sherree Johansson, Sun 16 Oct 94 07:58, Area: COOKING Source:
The National Culinary Review, Feb'94

Browse by categories