Pan Fried Yellow Perch With Roasted Corn Risotto Recipes

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

Steps:

• Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
• Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
• Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
• Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
• Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
• Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.

Steps:

• Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
• Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
• Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.

Steps:

• Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
• Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
• Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
• Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
• Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Steps:

• Preparing the fish: Finely grind panko crumbs in food processor and combine with corn meal. Dredge both sides of perch fillets in crumb mixture. Salt and pepper to taste. Heat a heavy bottom pan or skillet over medium heat. Add oil and heat before adding fish. Place fish skin side up in pan. Turn fish over when edges begin to brown. Remove from heat when other side is done and fish is cooked through. Preparing the Risotto: Sweat scallions and garlic in oil. Add risotto, stir rice until translucent. Deglaze with white wine. Add broth in small amounts, cooking each time until broth is absorbed. Add the rest of the ingredients while stirring over low heat until incorporated. If done ahead of time, cool down the risotto on a shallow sheet pan and place in the refrigerator. Do not overcook. When ready to serve, reheat with broth, parmesan, and a little butter. If desired, serve with sauteed mixed greens (spinach and/or swiss chard, cooked with 2 oz. chicken broth, 1 tsp garlic, and 1 oz. olive oil).