Fish Fillet with Corn Cream from Louisiana

Name: Fish Fillet with Corn Cream from Louisiana
Yield: 6
Ingredients: 4 cups of fresh green corn; 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 finely chopped onion; 1/2 cup of heavy cream; 1/4 cup of paprika; 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
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 finely chopped onion
5
1/2 cup of heavy cream
6
1/4 cup of paprika
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
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 finely chopped onion
5
1/2 cup of heavy cream
6
1/4 cup of paprika
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
1
2
Melt a third of the butter and brush it on the fish
3
2
4
Fry for 1 minute in a hot skillet, then flip and fry until golden brown
5
Set aside
6
3
7
In a pan, combine two tablespoons of butter, olive oil, corn, onion, paprika, salt, and black pepper
8
Cook over high heat, stirring occasionally, until the corn is tender
9
4
10
Add half a cup of vegetable broth and the remaining butter
11
Cook, stirring, for another 10 minutes
12
Reduce heat, add the remaining broth, and cook for 15 minutes, stirring occasionally
13
Add a quarter cup of heavy cream and let it thicken
14
Remove from heat
15
5
16
Beat the egg with the remaining heavy cream until frothy
17
Mix in with the corn cream
18
Serve with the fish fillets and sautéed vegetables.