Corn And Potato Puree

1. 1

   Cut corn from cobs, being careful not to get too close to the cob.

2. 2

   Peel potatoes, and slice about 1 inch thick.

3. 3

   Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes.

4. 4

   Season with salt, and bring to a simmer.

5. 5

   Gently cook potatoes until they are tender.

6. 6

   Meanwhile sweat shallots in butter for about 3 minutes.

7. 7

   Do not let them color.

8. 8

   Add corn kernels, and cook slowly for 2 minutes.

9. 9

   Add wine, stock and bouquet garni, and cook kernels until they are tender enough to puree, a matter of a few minutes.

10. 10

    When potatoes are cooked, drain them thoroughly, and discard corncobs.

11. 11

    Put potatoes through a ricer, and set aside.

12. 12

    When corn is tender, remove bouquet garni, and puree corn in a blender.

13. 13

    Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn puree with mascarpone.

14. 14

    To serve with fish, make a mound in center of plate, and top with fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.