Ingredients

Method

• 4 corncobs, cooked
• 1 cup cream
• Sea salt and freshly ground black pepper, to taste
• 60 g smoked butter
• 4 x 200 g portions hake
• ½ cup popcorn kernels

Method

Ingredients

Using a sharp knife, slice the corn kernels from each cob. Place in a blender, along with the cream and seasoning. Blend until puréed and creamy.

In a nonstick pan over a medium to high heat, melt 30 g smoked butter. When hot, place the hake in the pan, skin side down, and sear for 4 minutes before turning and searing the other side for 4 minutes, or until cooked to your liking.

Add the popcorn kernels and remaining smoked butter to a heatproof bowl. Cover and microwave on high for 3 to 4 minutes, or until most of the corn has popped and is coated with glossy butter.

Spoon a good amount of creamed corn into a dish and top with a portion of fish. Scatter over the buttery popcorn and season.

Cook’s tips: When smoking fish, it is best to first soak it in salt-water brine as this removes some of the salty flavour when it is smoked, and results in the smoky flavour being more easily absorbed.

To add an extra-sweet, smoky flavour to the popcorn, which will complement the fish, first dust it in smoked paprika made from dried smoked sweet chilli peppers.

Per serving: 2944.9 kJ, 44 g protein, 40.1 g fat, 38.8 g carbs