Salmon and succotash

Salmon and succotash. Photo / Ian Jones

Makes 750g

2 ears corn, shaved
1 tsp raw sugar
1 cup milk
100g butter, diced and split into two amounts
1 red capsicum, peeled and finely diced
1 yellow capsicum, peeled and finely diced
1 carrot, peeled and finely diced
4 shallots, peeled and finely diced
1 cup broad beans, peeled
1 handful chives, finely chopped
Sea salt and freshly milled pepper

In a saucepan, bring the corn, sugar and milk to the boil and cook until tender. Drain the corn, reserving cup of the liquid.

In a saute pan, heat 50g of the butter, add the red and yellow capsicum, carrot and shallots and cook until tender.

Fold the corn through the capsicum mixture. Fold in the broad beans and chives. Whisk the remaining 50g of butter into the corn liquid until emulsified then fold through the succotash with the seasoning.

This is fantastic with grilled fish, scallops, clams or cockles.