I learned something new the other day – you can make a delicious broth from corn husks. I eat a lot of corn in the summer and early fall as I am lucky enough to travel the Fraser Valley most weekends. I stop at the Yellow Barn in Chilliwack to buy their farm grown jubilee corn. Peaches and cream is a very popular variety, but I think that jubilee has much better flavour.
Sablefish is a real luxury fish – local and sustainable too! This dish would work well with most white fish and is very good with salmon. Try a few snipped fresh herbs in the broth such as tarragon, chives, thyme. Mint is lovely with salmon. Executive Chef Margaret Chisholm
Sablefish with Sweet Corn Broth, Seasonal Vegetables
and Lemon Risotto Cake
4 – 5 oz fillets skinless sablefish, seasoned with salt and freshly cracked pepper
4 risotto cakes
2 ½ cups sweet corn broth
2 cups assorted seasonal market baby vegetables, lightly cooked
(radishes, carrots, zucchini, red peppers, turnips, asparagus)
Roast fish at 350°F until fish barely begins to flake at the edges – approximately 9-12 minutes.
Place risotto cake* in a bowl, top with fish, surround with vegetables and finish with ½ cup of broth.
*You can replace risotto cake with cooked and sliced baby red potatoes.
Sweet Corn Broth
2 2/3 cups sweet corn kernels, approximately 4 cobs (frozen is fine if you can’t find fresh)
2 Tbsp minced shallots
2 Tbsp unsalted butter
3 cups water or corn husk broth*
salt and freshly cracked pepper to taste
Sauté shallots in butter for 2-3 minutes over low heat. Add corn and sauté for 3-4 minutes. Add corn husk broth or water and bring to a simmer for 5 minutes. Then pour into a blender and purée thoroughly. Strain through a sieve. Season to taste with salt and pepper.
Corn Husk Broth
4 corn husks, silk and cob (without kernels)
8 cups water
Place in a medium pot, bring to a simmer for 20 minutes. Strain through a sieve.
Leftovers may be frozen and used for soups or risottos.
Lemon Risotto Cake
Serves 61 ¾ cup Arborio rice
¼ cup onion, cut superfine
½ cup white wine
3 cups vegetable stock or corn broth
2 Tbsp olive oil
½ cup Parmigiano-Reggiano, grated
1 Tbsp basil, chiffonade
1/2 tsp fresh thyme, cut fine
1 ½ tsp lemon zest, rasped
2 tsp lemon juice
salt and pepper to taste
Prepare 6 – 3” round moulds with non-stick spray on a parchment lined sheet pan.
In a small sauce pot, bring vegetable stock to a simmer. In a separate pot, sauté onions in olive oil until sweet and translucent. Season with salt and pepper.
Add rice and sauté 2-3 minutes over medium heat. Add wine and reduce 80%. Begin to add additions of hot stock to the rice, stirring constantly until rice is a little past al dente. Fold in cheese, herbs and lemon. Season to taste.
Distribute risotto into prepared moulds. Chill.
Remove rice cakes from moulds and lay on a sheet pan.
Refrigerate until half hour before serving.
Reheat covered in a 375°F oven for 30 minutes and serve hot.
Photo: Executive Chef Margaret Chisholm