Corn And Potato Purée

Preparation

1. Step 1

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

2. Step 2

   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.

3. Step 3

   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 purée, a matter of a few minutes.

4. Step 4

   When potatoes are cooked, drain them thoroughly, and discard corncobs. Put potatoes through a ricer, and set aside.

5. Step 5

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

6. Step 6

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

7. Step 7

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