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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is an adopted recipe that goes with the seafood cakes recipe that I also adopted. Ingredients:
2 shallots, chopped |
1 tablespoon clarified butter |
1 cup whole kernel corn, drained |
1/2 cup dry white wine |
1/4 cup poblano chile, chopped fine |
1 cup heavy cream |
salt |
white pepper |
Directions:
1. Saute the shallots in the clarified butter in a 10 inch frying pan.
2. When tender, add corn and chilies.
3. Cook a minute or two then add the wine.
4. Boil to reduce by one-third.
5. Stir in the Cream and bring to a boil again.
6. Season to taste with salt and pepper.
7. Puree 2/3 of the corn sauce then stir back into remainder.
8. Serve warm with seafood cakes.
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