CORNCAKES WITH CAVIAR

Corncakes With Caviar image

These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.

Provided by Amanda Hesser

Time 1h

Yield 6 servings (as a first course)

Number Of Ingredients 14

Ingredients

3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
1/3 cup whole milk
1/3 cup flour
1/4 cup melted unsalted butter
1/3 cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt
Freshly ground black pepper
1/4 cup melted unsalted butter, preferably clarified
1 cup crème fraîche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh

Steps:

Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram