Corncakes With Caviar

Name: Corncakes With Caviar
Total time: 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted; 1/3 cup milk; 1/3 cup flour; 1/4 cup melted butter; 1/3 cup cornmeal; 2 large eggs; 1 yolk from a large egg; 3 tablespoons finely chopped chives; Salt to taste if desired; Freshly ground pepper to taste; 1/4 cup melted butter, preferably clarified; 1 cup creme fraiche; 6 tablespoons golden whitefish caviar, preferably fresh; 6 teaspoons black caviar, preferably fresh

By Craig Claiborne

Total Time: 20 minutes
Rating: 4(6)
Comments: Read comments

Featured in: YOUNG CHEFS; FROM ANTHROPOLOGY TO HAUTE CUISINE

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Ingredients

Yield:6 servings

8 to 10ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
⅓cup milk
⅓cup flour
¼cup melted butter
⅓cup cornmeal
2large eggs
1yolk from a large egg
3tablespoons finely chopped chives
Salt to taste if desired
Freshly ground pepper to taste
¼cup melted butter, preferably clarified
1cup creme fraiche
6tablespoons golden whitefish caviar, preferably fresh
6teaspoons black caviar, preferably fresh

Ingredient Substitution Guide

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Preparation

Step 1
Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1¼ cups.
Step 2
Put corn in a mixing bowl and add the remaining milk, the flour, ¼ cup melted butter and cornmeal, stirring to blend well.
Step 3
Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
Step 4
Heat the other ¼ cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1½ tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1½ minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
Step 5
Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.