Christmas Sweet Corn Rosette with Creamy Cod, Roasted Peppers and Herb Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 24 cm (9.5-inch) round pan, preferably springform or tart-style, with a little butter.

2. 2

   Place 350 g (about 2 1/3 cups) of the corn kernels in a food processor and pulse into a coarse paste. Transfer to a bowl and mix with the remaining 150 g (1 cup) corn, the eggs, 50 g (about 1.8 oz) of the Parmesan, the fine cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Spread two thirds of the corn mixture over the bottom and slightly up the sides of the pan, shaping it like a wreath or rosette with a gentle hollow in the center. Bake for 15 minutes at 200 °C / 400 °F so it can set.

4. 4

   Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leek and cook for 4 to 5 minutes until tender. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the cubed cod, 1/2 teaspoon salt, the remaining black pepper, and the nutmeg. Cook for 3 minutes, stirring gently. Add the roasted red peppers, heavy cream, cream cheese, Dijon mustard, and half of the lemon zest. Cook 3 to 4 minutes more, until creamy and the cod is just cooked through.

6. 6

   Remove the pan from the oven. Spread the creamy cod filling over the corn base. Top with spoonfuls of the remaining third of the corn mixture, leaving some filling visible for a rosette effect.

7. 7

   In a small bowl, combine the breadcrumbs, remaining Parmesan, parsley, chives, the rest of the lemon zest, and a few drops of olive oil. Scatter this herb crust over the top.

8. 8

   Bake again for 30 to 35 minutes at 190 °C / 375 °F, until the crust is golden and the center is bubbling. If it browns too quickly, loosely cover with foil for the last 10 minutes.

9. 9

   Let rest for 10 minutes before unmolding and serving. Slice into portions and serve hot so the creamy cod filling and golden corn-herb topping are at their best.