CORNCAKES WITH CAVIAR

Corncakes With Caviar image

Provided by Craig Claiborne

Time 20m

Yield 6 servings

Number Of Ingredients 14

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Ingredients

8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
1/3 cup milk
1/3 cup flour
1/4 cup melted butter
1/3 cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup melted butter, preferably clarified
1 cup creme fraiche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh

Steps:

Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in 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 corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
Add 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 and spoon about 1 ounce or 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 bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 32 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 668 milligrams, Sugar 12 grams, TransFat 1 gram