At My Kitchen Table: Salmon in Kernel Sauce
When we had a house on Candlewood Lake, we would steal down to the farmstand one morning in August and buy as many as fourteen dozen ears of corn. Back at home, we would spend the day shucking, parboiling, weighing and bagging the corn. We had a deep-freezer, you see. So we could enjoy fresh corn all winter long. My hands-down favorite way of cooking it was to sauté it. I later found that this method works wonders with the much less flavorful corn that we get in town (all the year round). That’s undoubtedly why Melissa Clark’s recipe for Roasted Fish Fillets With Brown Butter Corn Sauce caught my eye in Wednesday’s Times. Here’s my slightly different version: