Serves 4
3 fresh corn cobs
40g butter
¼ medium onion, chopped finely
1 clove garlic, crushed
80ml milk
160ml cream
55g butter
110g veal bacon, chopped
1 Savoy cabbage, cored and shredded
2 tbsp fresh chopped parsley
2 tbsp cream
Salt and freshly ground pepper
4 fillets sea bass
50g butter
½ lemon
Salt and pepper
30g yellow frisse salad leaves
15g mixed cresses (available at Spinneys)
Cut the kernels from the corn cobs with a sharp knife. Heat the butter in a medium pan, add onion and garlic and cook, stirring over a low heat until onion is soft but not coloured. Stir in the corn and milk and cream. Bring to the boil then simmer, uncovered, until soft, for about 20 mins. Blend the corn mixture until smooth then push through a sieve. Season to taste.
Melt the butter in a large pan. Add the bacon and cook for 3-4 mins. Add the cabbage and mix all together. Season well, cover and cook gently for 10 mins until the cabbage is tender. Stir in cream and parsley, slightly reduce cream and serve.
Heat a frying pan until hot, add butter then add the sea bass and fry on each side for 2 mins. Place the heated sweet corn puree and braised cabbage onto the plate. Add the yellow frisse, mixed cresses and dress it with some olive oil and put it on top of the seabass.