Ingredients
One cup of creamed corn
Three-quarters cup of fresh heavy cream
One cup of milk
Four eggs
Three egg yolks
To taste, salt and pepper
Four salmon fillets, each 150g, cleaned and scaled
Accompaniments
Four ramekins (small baking dishes) with a capacity for three-quarters cup of liquid
Ingredients
One cup of creamed corn
Three-quarters cup of fresh heavy cream
One cup of milk
Four eggs
Three egg yolks
To taste, salt and pepper
Four salmon fillets, each 150g, cleaned and scaled
Accompaniments
Four ramekins (small baking dishes) with a capacity for three-quarters cup of liquid
Preparation
One, Clean the corn husks, separate the leaves and reserve the stalks (see recipe on page 74 for using up the stalks)
Pulse in a blender
the heavy cream, milk, corn leaves, and beat well
Transfer to a bowl, add the eggs and egg yolks, and mix well
Season with salt and pepper
Two, Preheat the oven to medium temperature
Distribute the mixture among the ramekins and bake in a water bath for 20 minutes or until firm. Reserve
Three, Pan-fry the fish (see how on page 53) until golden and serve with the creamed corn
Yields four servings
Calories 490 per serving
Easy
