Fish fillet with sweet corn and white sauce

I used to prepare this recipe using canned corn kernels. Until I realized that Japanese sweet corn was definitely more fresh than canned corn. What’s more, I could serve the dish with corn cobs on the side.

Japanese sweet corn is the label that appears in the package of raw corn on the cob that you can find in most supermarkets. The kernels are a bright golden yellow. They are sweet and crisp and only take a few minutes to cook by steaming, grilling or microwaving.

Ingredients :

4 cobs of sweet Japanese corn
3/4 kilo of fish fillet (any firm white fish), cut into 2″ x 2″ squares
1/2 c. of flour
1 tsp. of salt
1/2 tsp. of pepper
1/2 c. of cooking oil

For the sauce :

3/4 c. of corn kernels
3 tbsp. of butter
2 tbsp. of all-purpose flour
1/2 c. of fish stock
1/2 c. of milk
salt and pepper

How to :

Mix the flour, salt and pepper.

Heat skillet. Add the cooking oil. Roll each piece of fish in flour mixture and fry over medium-high heat until golden brown. Drain on paper towels and keep warm.

While the fish is frying, peel one corn cob. Hold the cob in a vertical position. With a sharp knife, cut along the length of the cob to remove the kernels. Then, scrape the cob with the knife to get the corn juice. Set kernels and juice aside. Discard cob.

Meanwhile, cook remaining cobs according to package directions. Keep warm.

In a small saucepan, melt butter. When bubbling, add flour all at once, stirring briskly to avoid lumps. Cook until mixture is thick and golden. Stir in fish stock one tablespoon at a time while stirring. When all fish stock has been added, add corn kernels and juice. Boil gently for one minute. Turn off heat and add milk. Stir to maintain a consistent texture. Season with salt and pepper.

Serve by pouring sauce over fish and steamed corn.