Fish Fillets with Corn Cream from Louisiana

Name: Fish Fillets with Corn Cream from Louisiana
Yield: 5
Ingredients: 4 cups of fresh green corn kernels; 3/4 cup of butter; 1 cup of vegetable broth (or use half a bouillon cube dissolved in the same amount of water); 1/2 cup of chopped onion; 1/2 cup of heavy cream; 1/4 cup of grated cheddar cheese; 2 tablespoons of olive oil; 6 fish fillets with 2 cm thickness; 1 egg; Salt and black pepper to taste

1
4 cups of fresh green corn kernels
2
3/4 cup of butter
3
1 cup of vegetable broth (or use half a bouillon cube dissolved in the same amount of water)
4
1/2 cup of chopped onion
5
1/2 cup of heavy cream
6
1/4 cup of grated cheddar cheese
7
2 tablespoons of olive oil
8
6 fish fillets with 2 cm thickness
9
1 egg
10
Salt and black pepper to taste

Ingredients

1
4 cups of fresh green corn kernels
2
3/4 cup of butter
3
1 cup of vegetable broth (or use half a bouillon cube dissolved in the same amount of water)
4
1/2 cup of chopped onion
5
1/2 cup of heavy cream
6
1/4 cup of grated cheddar cheese
7
2 tablespoons of olive oil
8
6 fish fillets with 2 cm thickness
9
1 egg
10
Salt and black pepper to taste

Directions

1
Melt one-third of the butter and brush it on the fish
2
Dust both sides of the fish with seasonings
3
Fry for 1 minute in a hot skillet
4
Remove, season the other side, and fry while turning carefully until golden brown. Reserve
5
In a saucepan, combine two tablespoons of butter, olive oil, corn, onion, cheese, salt, and black pepper
6
Cook over high heat, stirring occasionally, until the corn is tender
7
Add half a cup of broth and the remaining butter
8
Cook, stirring, for another 10 minutes
9
Reduce heat, add the remaining broth, and cook for 15 minutes, stirring occasionally
10
Add one-quarter cup of heavy cream and let it thicken
11
Remove from heat
12
Beat the egg with the remaining heavy cream until frothy
13
Mix with the corn cream
14
Serve with fish and sautéed vegetables in butter.