Great as main course or smaller portions as a starter
Serves 4 as main or 8 as starter
Corn Pancakes:
2 cups cooked corn kernels
1 cup/110g flour
1 egg
1 cup /250mL milk
.5 teaspoon baking powder
1 teaspoon chili powder
2 tablespoons chopped chives
.5 teaspoons salt
.5 teaspoons pepper
(note this will make more pancakes than you will need)
Potatoes:
3.5 pounds/1.5kg potatoes, peeled and chopped
2 tablespoons shredded horseradish, more if desired
milk or cream, to taste
(approximately .5 to 1 cup/125-250mL)
butter, to taste (approximately 2 to 8 tablespoons )
Fish:
24 ounces/700g monkfish, cut into medallions
.5 cup/55g flour
coarse ground pepper
olive oil
coarse sea salt
grated lemon zest
fresh chopped chives
very old balsamic vinegar, 13 year +
Coriander oil (optional, instructions below)
Corn:
Put corn in food processor or chop with knife until almost paste consistency, leaving some kernels rough cut. Whisk egg and milk together and then add remaining ingredients except corn. Add corn last. Drop 1/3 cup of batter pancake style to medium-hot griddle pan for about 3-4 minutes on each side. Early pancakes will take longer than the last ones you do. Keep warm until final assembly.
Potatoes:
Boil potatoes until soft and mashable, about 15 minutes. Drain and return to pan, adding horseradish. Add milk/cream and butter and mash mixture using a large fork until whipped consistency (no mixer required). Note: I prefer less butter taste on my potatoes, especially in this recipe but add more if you like it. Add salt and pepper to taste as well. Keep warm while finishing fish.
Fish:
Add 1 tablespoon coarse ground pepper to flour, mix together. Dredge each piece of fish in flour mixture and cook in stovetop pan over medium-high heat, turning a few times. About 5-8 minutes depending on the thickness of your medallions.
Optional: Coriander Oil:
In a blender, combine 1 cup/250mL vegetable or grapeseed oil and a large bunch of coriander. Blend until completely mixed. Process through a strainer into a jar. I only keep this type of mixture for a week but it will probably keep longer.
Final Plating:
Place a porition of potatoes in middle of each plate and top with 1 pancake, then the fish. Top with a generous pinch of lemon zest, chives. Sprinkle plate with vinegar, coarse pepper and salt and cilantro oil.