Corncakes With Caviar

Ingredients

• 8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
• ⅓ cup milk
• ⅓ cup flour
• ¼ cup melted butter
• ⅓ 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
• ¼ cup melted butter, preferably clarified
• 1 cup creme fraiche
• 6 tablespoons golden whitefish caviar, preferably fresh
• 6 teaspoons black caviar, preferably fresh

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    700 calories; 34 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 87 grams carbohydrates; 8 grams dietary fiber; 26 grams sugars; 23 grams protein; 280 milligrams cholesterol; 611 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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.
2. Put corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
3. Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
4. 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.
5. 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.

20 minutes