Yield
Serves 2

Time: 40 minutes. Jamie Lauren cooks fresh summer corn two ways: in a creamy sauce and in an aromatic sauté with tarragon, both for crisp-skinned trout. This is our simplified version.

How to Make It

Step 1

In a medium nonstick frying pan over medium-high heat, cook corn in butter, stirring often, until corn begins to turn brown, 2 to 3 minutes. Spoon 2/3 cup into a small saucepan. Set aside frying pan with remaining corn.

Step 2

Add broth to saucepan and bring to a boil over high heat. Lower heat and simmer, covered, until corn is tender, about 10 minutes. Purée mixture in a blender, then rub through a fine strainer into a microwave-safe bowl, discarding hulls. Stir in cream. Season with 1/4 tsp. salt and 1/8 tsp. pepper; set aside.

Step 3

Open up trout and season on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Heat the oil in a large nonstick frying pan over medium-high heat. Protecting hands, carefully add fish skin side down (it will spatter) and cook, occasionally basting flesh with oil, until skin is well browned and crisp, 3 to 4 minutes. Reduce heat to low and continue cooking and basting until flesh is no longer pink, 3 to 5 more minutes.

Step 4

Rewarm corn kernels in frying pan over medium-high heat and stir in chopped tarragon. Microwave corn sauce to rewarm. Cut trout in half with scissors.

Step 5

Spoon sauce onto 2 plates and arrange a trout half on each, discarding oil in pan. Mound corn on fish and scatter with tarragon leaves. Season with more salt to taste.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

brighteyes8's Review

Allisonburgueno
September 11, 2013
You won't go wrong with this one. Outstanding. *Don't* be tempted to skip the fresh tarragon -- it's so worth it. I'd never tried fresh tarragon before and was surprised to discover it has a mild anise taste -- and the dimension it adds to the dish is fantastic. I didn't bother to sieve the corn puree and it was still creamy and delicious. Save yourself the trouble. Served with buttered orzo and balsamic-lemon cooked kale.

mtngrl37's Review

jcharles24
May 10, 2011
this was just great. we love love loved it.

SuzanBrukz's Review

mtngrl37
August 17, 2009
Excellent. I made twice... 2nd time increased recipe to feed 4. I saved more fresh corn as a side dish. Served with green salad and cous cous. Everyone loved it.

jcharles24's Review

SuzanBrukz
July 18, 2009
fantastic, simple ingredients, easy to make, light and refreshing, the perfect summer dinner

Allisonburgueno's Review

mrdoodlesdog
June 17, 2009
This dish is fabulous! Even my husband, who is not a real fish lover gobbled it up. My 1 year old loved it. I made the fish on our outdoor bbq - other than that it was made the exact same way as the recipe!

mrdoodlesdog's Review

brighteyes8
May 31, 2009
If you make it, they will come. A rhapsody of sweetness, the notes bouncing from corn, to tarragon to trout.... A simple dish, relying on an agreement of flavors and textures. What do is the agreement? Summertime satisfaction. It's wonderful. It's marvelous. It's as simple as sweet corn and trout. It's a keeper.