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