Corn cakes with creme fraiche and russia caviar

4 servings

Ingredients

Quantity Ingredient
1½ cup Corn kernels, preferably
Fresh
½ cup Milk
⅓ cup Cornmeal
⅓ cup Flour
2 Eggs
4 tablespoons Melted unsalted (sweet)
Butter
2 Egg yolks
½ teaspoon Salt
½ teaspoon Pepper
¼ cup Chopped fresh chives
pinch Cayenne pepper
½ cup Clarified unsalted (sweet)
Butter
Creme fraiche (recipe
Follows)
Beluga Caviar

Directions

Roughly chop the corn kernels, or pulse in a food processor until a chunky but creamy consistency is reached.

Place the corn kernels in a large bowl and whisk in the milk, cornmeal, and flour, making sure there are no lumps.

In a separate bowl, whisk together the melted butter, whole eggs, and egg yolks. Stir into the corn mixture and season with salt, pepper, and half of the chives.

Heat a large saute pan over medium-high heat and add all of the clarified butter. Pour in batter to make pancakes the size of silver dollars. Cook for 2 minutes or until golden brown on one side, then flip. Cook for 2 more minutes. Remove from pan using a slotted spatula; place four cooked corn cakes on each serving plate. Repeat process until all the batter is used. Garnish each serving with a large dollop of creme fraiche and caviar.

Yield: about 12 servings

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