Best fresh · Recipe
Butterfly Steak with Corn
Butterfly cut, seared fast, no bones about it.
Once you try this butterfly-cut steak method, you won't want to go back — the ideal shape without any bones! Pairs beautifully with baked corn on the cob.
Freezer notes
Can you freeze Butterfly Steak with Corn?
No — Butterfly Steak with Corn is best eaten fresh. The thin, quick-seared fish dries out on reheating and the baked corn turns mushy once frozen and thawed.
How long does Butterfly Steak with Corn keep?
About 1 day in the fridge, covered. Get it cold quickly rather than leaving it out to cool slowly on the counter.
Freezing the wrong dish is how good food quietly goes to waste. If you want to know what does freeze, start with the freezer-meal guide.
Ingredients
- 300 g salmon/trout fillet with skin
- 1 pcs corn on the cob
- 30 g butter
- to taste salt and pepper
- oil for frying
Method
- Coat the corn in butter, season with salt and pepper. Wrap in parchment paper and bake in a preheated oven at 180–190°C for 20 minutes.
- If you want the corn to unroll and finish in grill mode from above, leave it for 5 more minutes until lightly browned. You can also add a little finely grated parmesan on top.
- Cut the ready corn into 3–4 slices for serving.
- Cut the salmon/trout fillet into 2 parts completely, then slice each piece almost through but not all the way — unfold and pat flat. The fillet should be relatively even in thickness — this is important.
- Season the fillet with salt and pepper; optionally marinate for 30 minutes at room temperature.
- Lightly coat a pan or fish pan with oil. Fry the steak on both sides on high heat for about 2 minutes. If the fillet is thick, it may take more time. Turn off the heat and let the fillet rest for another 10 minutes.
Equipment
- oven
- parchment paper
- frying pan
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 32 g |
| Fat | 24 g |
| Carbs | 18 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
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