Corn And Potato Puree

Directions

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.