Tender Corn Pancakes with Watercress Sauce Recipes
Ingredients :
1 red bell pepper
1 green bell pepper
vegetable oil spray
4 ears tender young corn
5 egg whites
2 tbsp whole wheat flour
freshly ground black pepper
2 bunches of watercress
2 tbsp finely chopped shallots
2 tbsp dry white wine
1 cup vegetable consommé
1 tbsp cooked white rice
2 tbsp finely chopped chives
16 asparagus tips, cooked
Method :
Preheat the broiler. Coat the 2 bell
peppers very lightly with the pan coating. Place under the broiler and
let them roast, turning frequently until the skin is blackened on all
sides. When the peppers are charred, cool until comfortable to handle
and peel off the blackened skin. Remove the stems, core and seeds. Slice
the peppers into julienned strips 1 inch long and set aside.
Peel the
husks and silk from the corn. Bring 5 quarts of water to a boil. Add the
corn and boil for 5 minutes, then quickly dip in cold water. Cut the
kernels from the cobs. There should be about 1.5 cups of cut corn. Place
the corn, egg whites, flour and pepper to taste in food processor. Blend
well. Pour the batter into a small mixing bowl. Wash the watercress and
trim off the leaves. Discard the stems. Cook the leaves in boiling water
just until tender, about 3 minutes. Drain in a strainer, refresh under
cold running water, then squeeze to remove all moisture.
Heat a small
saucepan lightly greased with the pan coating. Add the chopped shallots
and cook until translucent. Deglaze with the white wine and reduce to
almost dry. Add the vegetable consommé, rice, and black pepper to taste.
Bring to a boil, lower the heat, and simmer for about 5 minutes. Add the
cooked watercress leaves. Blend the mixture in a blender 1 minute; the
result will be a light and very tasty watercress sauce.
Combine the
sliced bell peppers and chives with the corn batter. Heat a large
nonstick saute pan over medium-high heat. Grease very lightly with the
vegetable oil pan coating. Make small pancakes using 1.5 tbsp of batter
for each. 5-6 pancakes can be made at the same time in a good-sized pan.
Cook the pancakes until golden brown on one side, flip, and cook until
golden brown on the second side. As the pancakes are done, set them
aside and keep warm. Repeat with the remaining batter. Coat the center
of each of 4 warm plates with watercress sauce. Arrange the pancakes
over the sauce and garnish with 4 cooked asparagus tips on each serving.
Serves 4
This dish has a pretty contrast of colors
and a delightful taste that comes from the richness of the roasted bell
peppers and corn against the delicate watercress sauce.
