Corn And Potato Puree

  1. Cut corn from cobs, being careful not to get too close to the cob.
  2. Peel potatoes, and slice about 1 inch thick.
  3. Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes.
  4. Season with salt, and bring to a simmer.
  5. Gently cook potatoes until they are tender.
  6. Meanwhile sweat shallots in butter for about 3 minutes.
  7. Do not let them color.
  8. Add corn kernels, and cook slowly for 2 minutes.
  9. Add wine, stock and bouquet garni, and cook kernels until they are tender enough to puree, a matter of a few minutes.
  10. When potatoes are cooked, drain them thoroughly, and discard corncobs.
  11. Put potatoes through a ricer, and set aside.
  12. When corn is tender, remove bouquet garni, and puree corn in a blender.
  13. Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn puree with mascarpone.
  14. To serve with fish, make a mound in center of plate, and top with fish.

corn kernels, potatoes, salt, shallots, unsalted butter, white wine, light chicken, thyme, mascarpone

Taken from cooking.nytimes.com/recipes/7323 (may not work)

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