With a few nice late summer days ahead (next week we're going towards 30°C) I thought it was a good time for a summer plate. The fishmonger had beautiful redfish fillets, so I started working with them. I can tell you that the preparation in this recipe is fantastic, if I do say so myself… It's also great to see how the fish cooks while you arose it.

The various components in this dish contribute to the summery character: a fresh salsa, corn cream and roasted tomatoes from the oven. It takes some time but it is well worth it. Give it your own twist and be sure to let us know if you make this (on Instagram).

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Redfish with corn and tomato

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Course: Main dishDifficulty: Comfortable

Portions

persons

Preparation time (indication)

hour

Tools:
– Blender
– Gas burner or crème brulée burner

Ingredients

2 fresh corn on the cob
0,5 l chicken bouillon
250 gr roma tomatoes (small roma tomatoes)
balsamic
dried oregano
0,5 red onion, finely chopped
0,5 red pepper, finely chopped
Zest and juice of 0.5 lime
tsp sugar
Red wine vinegar
5 twigs coriander
2 Redfish fillets
butter
1 clove garlic
Affilla cress (pea) – optional

Preparation

corn cream
Boil the corn on the cob in salted water for 20 minutes.
Cut the kernels off the cobs and keep a few nice pieces aside for roasting later.
Weigh the grains and put them in the blender. Add roughly half by weight to chicken stock and mix well. Add more where needed.
Push this through a sieve and boil it down a bit until the cream is slightly firmer but still creamy.
Set aside and reheat before using.
Roasted tomatoes
Preheat the oven to 160°C.
Cut trusses of 3 tomatoes per person.
Mix some olive oil with a dash of balsmic vinegar, a pinch of dried oregano and some salt and pepper.
Place the tomatoes in a baking dish and pour the mixture over them. Drizzle with some extra olive oil, if desired. Roast the tomatoes in the oven for 1 hour and then leave to cool.
Roast the tomatoes in the oven for 1 hour and then leave to cool.
salsa
Skin the remaining tomatoes (minimum 5) in the following way: cut them crosswise at the bottom. Bring a pan of water to the boil and place the tomatoes in it. After about 20 seconds, take them out and place them in ice cold water. Remove the sheet.
Cut the tomatoes into quarters and remove the seeds. Then finely chop the tomatoes.
Finely chop the stems of the coriander, as well as the leaves.
Mix the tomato, red pepper, red onion, lime, sugar and coriander with a drizzle of extra virgin olive oil. Season with some salt, pepper and a dash of red wine vinegar,
Set aside until use.
roasted corn
Drizzle the reserved corn with some olive oil, place on a heat-resistant tray/dish and roast briefly with a gas burner.
Redfish fillets
Clean the fillets and cut into nice portions; 2 pieces per person.
Sprinkle with some salt on both sides and let it sit for 15 minutes.
Pat the fish dry and wipe off any remaining salt.
Heat olive oil in a pan over medium heat and fry the fish on the skin side.
Add a good knob of butter, crush a clove of garlic and put that in the pan as well.
Spoon some butter over the fish with a spoon, this is called arose. Continue until the 'top' of the fish is also nicely cooked.
Place the fish on a paper towel and proceed directly to the preparation.
Making up
Spoon half of the corn cream in the middle of the plate and spread it out slightly in a round shape.
Add some of the salsa to this until a narrow edge of corn cream remains.
Place the fish on this, skin side up.
Divide the roasted tomatoes and the roasted corn on the plate.
Add a few sprigs of cress and voila; enjoy your meal!