Corn And Potato Puree
- 3 1/2 cups corn kernels from 6 to 8 ears corn
- 8 to 10 ounces Yukon Gold potatoes
- Salt to taste
- 2 small shallots, coarsely chopped
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup light chicken stock or vegetable stock
- Bouquet garni of thyme, bayleaf and tarragon
- 2 tablespoons mascarpone, sour cream or light sour cream
- Cut corn from cobs, being careful not to get too close to the cob.
- Peel potatoes, and slice about 1 inch thick.
- Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes.
- Season with salt, and bring to a simmer.
- Gently cook potatoes until they are tender.
- Meanwhile sweat shallots in butter for about 3 minutes.
- Do not let them color.
- Add corn kernels, and cook slowly for 2 minutes.
- Add wine, stock and bouquet garni, and cook kernels until they are tender enough to puree, a matter of a few minutes.
- When potatoes are cooked, drain them thoroughly, and discard corncobs.
- Put potatoes through a ricer, and set aside.
- When corn is tender, remove bouquet garni, and puree corn in a blender.
- Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn puree with mascarpone.
- 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)