Cat Cora's Pan-seared Halibut with Sweet Corn Zabaglione

A sauce based on the humble corn :)
After watching last week's Master Chef (US), I knew I had to give it a try! I mean it's from Cat Cora and it looked really WOW. And the verdict is in...

  • 2 leather jack fish fillets*
  • 1½ cup heavy cream
  • 1 cup cherry tomatoes
  • 1 ear of corn, shuckled kernels
  • 1 handful of pea shoots*
  • 1 egg yolk, whisked
  • 1 clove garlic, finely chopped
  • 1 red shallot, thinly sliced
  • ½ yellow onion, chopped
  • Salt and pepper
  • Olive oil
Courtesy of  Le Cordon Q for sharing a close enough adaptation

  1. Rub fish fillets lightly with salt and pepper, just a pinch on each side and set aside
  2. To prepare the sauce, first sauté onion and ¾ of corn kernels with olive oil until tender. Add garlic to the mix for another minute on low heat. Pour in heavy cream and let simmer for 5 minutes. Remove from heat and let the mixure cool
  3. While waiting, heat up a non-stick pan with ½ tbs of olive oil. To test whether the oil is fully heat up,  gently place the side of fish fillet on the pan and if tiny bubbles form around the flesh, the oil is good to go. Sear the top for 2 minutes until golden brown while the bottom for 1 minute. Leave both fillets in the pan with heat turned off
  4. Moving back to the sauce, blitz the mixture in a blender until smooth, well as smooth as the purée can be :) and strain it through a sieve. Place the perfectly smooth sauce into a double boiler and pour in the broken yolk. Gently whisk it on low heat and add salt to taste. Sauce is ready when its slightly thickened
  5. To prepare the salad, remove the fish from the pan. Using back the same oil, sauté remaining corn kernels and shallot until soft. Add a little more olive oil if necessary to prevent it from charring. Switch off the heat and toss in pea shoot and cherry tomatoes to the mix
  6. To assemble, pour 2 tbs of sauce and lay a piece of fillet on the plate. Grab a handful of salad to top it off nicely. As one of the judge, Joe Bastianich pointed out during the show, the presentation is meant to look like the fish bursting out of the plate. Brilliant :)
*Modification note: The recipe calls for halibut *obviously* but I used leather jack instead because it was catch of the day :) Use the freshest fish possible for this recipe. As for the salad, baby argula was used but I opted for pea shoot, more of a presentation (personal) choice

    It's really lip smacking perfecto, especially the sauce. Definitely a keeper :)

    In case you're wondering, Zabaglione is an Italian light custard dessert, in this recipe it just meant similiar method was applied to make the sauce


    1. i've been looking for this recipe! thanks~~~

    2. looks amazing! r u a chef?

    3. This has to be the best compliment ever! I'm not a chef at all nor anything to do with food for a living, I just like to cook and take pictures :)

    4. Streaming the show right now and here is something from her cookbook:

      To intensify the corn flavor, I'd scrape the cobs into the cream and really get the "milk of corn" in there.

      To "shatterproof" your sauce, whisk a splash or two of the heated cream mixture into the egg yolk you are whipping, then add back to the double boiler. This will temper your eggs and help to make for a really velvety sauce.

      Nice writeup