Prepared Three Different Ways:
Served Over a Corn and Potato Risotto.
Method of Preparation:
Boil for 10 minutes and cut kernels from corn ears or add frozen kernels. Boil diced potatoes for 10 minutes (to be tender). Heat olive oil in sauce pan and finely chopped onion. Add corn and potatoes, sauté quickly. Add ½ the chicken stock and ½ cream. Cook for a few minutes. Add rest of the chicken stock and cream, along with seasoning — sage, butter and mascarpone.
Cook salmon. Place on corn and potato risotto. Serve with asparagus spears.
Gustav Mauler — Certified Master Chef