
Roast Corn Coulis
Makes 4 servingsIngredients
* | 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. |
Source
Chef Ted Gidley of Clarke Cooke, Newport, RI.