Corn Crusted Dogfish With Wilted Arugula

Recipe Ingredients

4		Dogfish (cape shark) portions - (8 oz ea)
		For Corn Puree
4		Corn
1/8 teaspoon	0.6ml	Cayenne pepper
1		Egg yolk
1/4 teaspoon	1.3ml	Cumin
1/8 cup	29ml	Olive oil
1/8 teaspoon	0.6ml	Salt
		For Corn Breading
1/8 cup	2g / 0.1oz	Chopped cilantro
1/4 cup	36g / 1.3oz	Finely-diced red pepper
		Remaining corn kernels from above
1/8 teaspoon	0.6ml	Salt
1/4 cup	15g / 0.5oz	Corn meal
		For Wilted Arugala Salad
2 tablespoons	30ml	Lemon juice
8 cups	1896ml	Arugula
2 tablespoons	30ml	Sherry vinegar
1		Red onion - sliced and grilled
1/2 cup	118ml	Olive oil

Recipe Instructions

Corn Puree: Grill corn until nicely charred. This can be done on a grill or an open gas flame. Remove kernels from cob. In blender, puree 1/4 cup of the corn. While motor is running, add egg yolk and blend for 1 minute, stopping to scrape down sides of the blender. Continue pureeing and add olive oil in slow steady stream. Add cumin, cayenne and salt. Transfer to a bowl and chill.

Corn Breading: Mix cilantro, remaining corn kernels, pepper and salt. Coat fillets in cornmeal, season with salt and pepper. Spread corn puree on top of fish. Press corn breading firmly on top of puree. Sprinkle tops with remaining cornmeal. Chill until serving time.

Wilted arugula salad: Mix lemon juice, sherry, vinegar and olive oil, set aside.

Heat 1/8 cup olive oil in saute pan until almost smoking. Place dogfish corn-side down and cook for 2 minutes or until corn begins to pop. Using fork, gently turn fish over. Lower heat and continue cooking 3 to 4 minutes.

While fish is cooking, heat vinaigrette and onions. Remove and add arugula. Taste, adding salt and pepper if needed. Divide wilted arugula salad among 4 plates. Slice fish in half and place on top.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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