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Roast Corn Coulis
Makes 4 servings
*1 leek, washed well and roughly cut
*1 Spanish onion, peeled and sliced finely
*3 tbls. unsalted butter
*2 1/2 cups roasted corn kernels
*1 cup chicken stock
*3/4 cup heavy cream
*Salt and white pepper
1Slowly cook the leeks and onions with the butter in a saucepot over medium heat. Stir and avoid coloring them.
2Add the rest of the ingredients and bring the mixture to a boil.
3Place the sauce mixture in a blender and process until smooth. Be very careful that the blender lid is very tightly closed to avoid splashing. At Clarke Cooke, we then strain the sauce through a tamis screen or drum sieve to obtain as fine a puree as possible. For the home cook, I don't recommend this step. Obtaining a sauce consistency that will coat the back of a spoon is the most important quality.
4Season the sauce with salt and white pepper and keep it hot in a double boiler until ready to serve.
Chef Ted Gidley of Clarke Cooke, Newport, RI.