William Pollock's Eat Happy: Corn in a garlic butter crust

Notes

In the copyright-free future I'd be able to share this wonderful photograph with you as it is truly a gem: the corn lies on its own cermic dish whose form follows its youthful self's.

Now, older, wiser and a good bit more oily, Madame Corni s presented in her naked, bread crumbed form, her crumbing and flesh slightly seared at points to the point of blackness.

--It looks handsomer than most fish you might prepare the same way and the cookbook does suggest using the butter-oil-garlic-pepper spread on french loaf which you'd bake in a moderate 300-350F oven for 30 minutes. They also suggest the same mixture can be used as a panfried garlic crouton base as well.

Research: BUT WHAT ABOUT THE FISH?

Ingredients

6 ears	corn
	salt, to prepare water
1 cup	butter
2 Tbl	olive oil
2 cloves	garlic, peeled and crushed
2 tsp	freshly ground black pepper
1 cup	bread crumbs
1 Tbl	chopped parsley

Preparation

Create a slightly salty bath for the corn and boil the corn until tender. In a shallow dish melt the butter and mix with oil, garlic adn black pepper. In a similar dish, mix the bread crumbs and parsley. Dredge the corn in the butter and then the bread crumbs. Broil under high heat until the bread crumbs are golden.

Primary Category:

Side

Seconary Categories:

Needs Research
**New06
Vegetables
Fish

Source:

Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 322.