In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
Silver Queen Corn Pudding:
1 quart heavy cream
1 pound Silver Queen corn kernels
Kosher salt
Cayenne pepper
10 eggs
Preheat oven to 275 degrees F.
In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
Yield: 10 servings
Silver Queen Foam:
2 stalks lemongrass
2 cups fish stock or fumet
1 cup Silver Queen corn kernels
Sea salt
1 tablespoon butter
Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.
Yield: 6 to 10 servings
Saute of Crab and Baby Corn:
2 tablespoons butter
1 1/2 pounds jumbo lump crabmeat, picked over
6 ears fresh baby corn, blanched and sliced into rounds
1 teaspoon lemon juice
Hot pepper sauce
Sea salt
In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
Yield: 8 to 10 servings
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.64 Kcal (915 kJ)
Calories from fat	95.71 Kcal
		% Daily Value*
Total Fat	10.63g	16%
Cholesterol	14.67mg	5%
Sodium	260.8mg	11%
Potassium	110.72mg	2%
Total Carbs	17.2g	6%
Sugars	0.2g	1%
Dietary Fiber	0.81g	3%
Protein	13.23g	26%
Vitamin C	8.1mg	13%
Iron	2.4mg	13%
Calcium	273.7mg	27%

Amount Per 100 g
Calories	270.38 Kcal (1132 kJ)
Calories from fat	118.36 Kcal
		% Daily Value*
Total Fat	13.15g	16%
Cholesterol	18.14mg	5%
Sodium	322.51mg	11%
Potassium	136.92mg	2%
Total Carbs	21.27g	6%
Sugars	0.25g	1%
Dietary Fiber	1.01g	3%
Protein	16.36g	26%
Vitamin C	10mg	13%
Iron	3mg	13%
Calcium	338.5mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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