2 tablespoons Azada Pumpkin Seed Oil
2 corn cobs (approx. 200 grams)
2 plump shallots, finely diced
200 ml whole milk
200 ml vegetable stock
2-3 bay leaves
200 grams smoked salmon / tuna belly
Sea salt and freshly milled black pepper
A generous handful of fresh flat leaf parsley
Soften the shallots in Azada’s Pumpkin Seed Oil over a moderate heat, in a large heavy-based saucepan. Stir regularly, to ensure the shallots do not take on any colour. Meanwhile, remove the leaves and silky fibres, and strip the kernels from the corn cobs, by holding the cob upright on a large chopping board, then slicing down with a large, sharp knife. (Discard any of the white core, as it’s tough and bitter).
Stir the corn into the shallots and then pour in the milk and vegetable stock. Add the bay leaves and season with sea salt and freshly milled black pepper. Let it come to a boil and reduce the heat to a slow simmer, until the sweet corn is tender.
Lower in the pieces of fish and leave to simmer for 5 minutes, while partially covered with a lid. Once warmed through, lift out the pieces of fish and keep warm.
Remove the bay leaves and add a generous handful of flat leaf parsley to the sweet corn. Blend the sweet corn mixture to a rough purée and pour into shallow soup bowls. Place pieces of fish on top of each serving and devour immediately.
Tip: The beauty of this recipe is its simplicity and versatility, if you can’t find any corn cobs you can use frozen or tinned sweetcorn.