Trout w/ Corn Milk, Summer Vegetable Succotash & Garlic Scapes by by Katie McKeown

• Ideal Fish Trout
• 1/2 Cup Heavy Cream
• 4 Corn on Cob
• 6 Baby Tomatoes- Small Diced
• 6 Shishito Peppers- Roasted Or Blistered
• 1 Handful Green Beans (I Used Mardi Gras Beans)
• 6 Baby Potatoes- Small Diced
• 1 Bunch Garlic Scapes
• Fresh Oregeno
• Fresh Dill
• Fresh Mint
• 1 Lime Zest & Juice)

DIRECTIONS

1. Bring Salted Pot Of Water To Boil.
2. Boil Corn 3-5 Minutes. Place In Ice Bath To Cool. Save Water. Once Cool, Cut Off Cob. Save Half For Succotash & Half For Corn Milk.
3. Cook Potatoes Until Tender. Place In Ice Bath.
4. In Bowl, Place Half The Corn, Diced Potatoes, Diced Tomato’s, Blistered Shishito Peppers, Chopped Beans, Chopped Mint & Dill, 1/2 Lime Juice & Zest. Mix Well.
5. Place Rest Of Corn, Heavy Cream, Oregano & Salt in Blender/Robot Coupe. Purée For 2 Minutes. Strain Through Fine Mesh Strainer. Keep Liquid/Corn Milk in Fridge.
6. Heat Skillet On High w/ Small Amount Of Oil or Butter. Season Fish w/ Salt. Sear Skin Side Down. Flip After 2 Minutes & Continue to Cook For 1 More Minute. Take Fish Out & Let Rest.
7. Same Pan, Add 1 Tablespoon of Butter & Garlic Scapes. Cook Until Slightly Charred, About 2-3 Minutes.

To Plate: Pour Corn Milk Onto Plate/Bowl. Add Garlic Scapes In Circle in Middle. Place Succotash Inside Garlic Scapes. Place Fish, Skin Side Facing Up.

Finish w/ Micro-greens & Enjoy! Great Dish For Summer!