This dish should be used with lobster or shrimp or a nice-size piece of fried fish of any kind. A white fluffy fish like grouper would accent the flavors of the corn, squash and mushrooms. Cook the fish with a 1/2 cup of white wine for additional flavor. This dish is labor intensive, but a wonderful venture for a spouse. Enjoy this different blending of flavors.
CORN, SQUASH, MUSHROOMS
Ingredients:
2 fresh ears of yellow corn
1/2 cup unsalted butter, cold
1 large shallot - minced
1/4 cup fresh tarragon, finely chopped
Use salt and white pepper to taste
1 large butternut squash, peeled & finely diced
1/2 cup chicken broth
1/2 pound fresh mushrooms
Directions:
Remove corn kernels from 1 cob of corn. run the second cob over a box grater to remove corn milk, then pass the milk through a fine sieve. In a saute pan, saute corn kernels with r minced shallot. Add corn m ilk and cook until creamy. Whisk in butter and add tarragon, salt, and white pepper to taste. Using a large saute pan, saute squash over low heat. until soft; add chicken broth and simmer 10 minutes. Heat olive oil in medium saute pan until oil begins to smoke. Add mushrooms and saute until lightly caramelized. Add salt and white pepper to taste. On each serving plate place the squash, so the corn can be spooned on top of it. Place the fish next to the squash-corn mixture and top with the mushrooms.
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