This is a delicious recipe of waste not want not. I picked up a few pointers from The Fire House Chef that I’ve incorporated here. Firstly, I did not realise that there was loads of corn flavour in the cob of the corn. Since learning this I’ve been saving up my cobs, storing them in the freezer. This is not an option if I’m serving corn on the cob, but my zucchini and sweet corn fritters call for the corn to be sliced off the cob before mixing. I’ve gone crazy eating those tasty little things, so I’ve saved up about six cobs.
I’d been toying with the idea of making chowder, just as The Firehouse Cook had done, but decided to drop the potato in favour of an Easter Friday recipe of sweet corn and salmon soup topped with shredded sorrel leaves. I saw the sorrel in my greengrocer again this week. After such success with it last time I couldn’t resist getting another bag. I figured the sharpness of the sorrel would cut through the sweet corn and creamy salmon, and add a lovely green element to the dish. I hope you’re eating something delicious this Easter.
|3||corn on the cob|
|6||cobs of corn, no kernels|
|1/4||teaspoon||freshly ground black pepper|
|1||cup||fresh sorrel leaves|
Heat a chargrill pan, or light your BBQ. Remove the husks and silks from the corn on the cob. When your BBQ or chargrill is hot, grill the corn till it begins to blacken. Remove the corn from the heat and set aside.
When cool enough to handle, slice the kernels from the corn on the cob.
Set the kernels aside for later. (If any of the kernels stuck together when you cut them off, you may like to reserve these pieces to garnish, be careful, they will fall apart easily.)
Place the cobs, along with those that don’t have kernels on them, into a saucepan, cover with water, place on the stove and bring to the boil.
Simmer for about half an hour before adding the fish stock, bay leaves and milk.
Turn the heat down so it gently simmers for about 15 minutes.
Remove the corn cobs, being careful to allow any liquid to drain into the pot before discarding.
If the fish still has any skin, remove it with a sharp knife, slicing away from you. (You may wish to fry this crisp to garnish the soup.) Cut the fish into bite sized chunks.
Add the corn kernels and fish pieces to the saucepan and cook gently for about 5 minutes. Season to taste and turn off the heat.
Finely slice the sorrel leaves.
Divide the soup between two serving bowls. Top with sorrel and garnish, if using, with crisp salmon skin and reserved corn.