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Fish fillet with sweet corn and white sauce

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.

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