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Roast Corn Coulis
Ingredients
| * | 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 |
Instructions
| 1 | Slowly cook the leeks and onions with the butter in a saucepot over medium heat. Stir and avoid coloring them. |
| 2 | Add the rest of the ingredients and bring the mixture to a boil. |
| 3 | Place 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. |
| 4 | Season the sauce with salt and white pepper and keep it hot in a double boiler until ready to serve. |
Notes
- See Pan Fried Crabcake on New England Brown Bread with Roast Corn Coulis for serving suggestion.
Source
Chef Ted Gidley of Clarke Cooke, Newport, RI.