Sweet Corn Chowder Custard topped with Tomato Corn Salsa & Smoked Opah

Merriman's Kapalua Seafood Festival dish
Sweet Corn Chowder Custard topped with Tomato Corn Salsa & Smoked Opah
Courtesy of Peter Merriman of Merriman’s Kapalua, Kapalua Wine & Food Festival (Seafood Festival)

Chef’s Notes: We use Kapalua Farm Fresh Eggs, Kula Corn, & House Smoked Bacon. Any good quality, fresh store bought will substitute.

For the Fish:
8 ounces Opah filet (skinless, boneless)
6 ounces wood shavings (kiawe or guava)

Place wood shavings in sauce pot. Heat with propane to ignite wood, put burner on medium.

Put fish on foil, put foil on top of fire, and cover with a lid. Keep covered for 15 minutes. Turn burner down to low. Remove fish.

For Custard:
2 eggs
2 yolks
1 cup heavy cream
1 ½ cups corn stock
¼ cup chopped onion
¼ cup Kula corn
1 tablespoon finely chopped slab bacon
2 tablespoons diced celery
1 clove garlic
Pinch red pepper flakes
Pinch fennel seed

Sweat onion, garlic, celery, corn, pepper flakes, fennel seed, and bacon for 10 minutes on low heat.

Add corn stock reduced by half. Add cream, temper eggs. Pour liquid into buttered custard ramekins.

Place ramekins in water bath. Cover with foil. Bake at 320°F for approx 30 minutes or until custard is firm.

For Topping:
½ cup sweet corn
1 teaspoon finely diced and crisped slab bacon
½ teaspoon chopped chives
Flaked Smoked Opah
1 tablespoon purple sweet potatoes, Brunoise cut
2 tablespoons finely chopped tomatoes

Saute all above ingredients with 2 tablespoons of butter in sauté pan. Add salt and pepper to taste. Put on top of custard.