Best Carrot Coulis Recipes

SEARED SEA SCALLOPS WITH SPICY CARROT COULIS

Seared Sea Scallops With Spicy Carrot Coulis image

A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.

Provided by David Tanis

Categories seafood, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups sliced young carrots
6 large garlic cloves, peeled
1 cup chopped sweet onion
2 tablespoons white wine vinegar or sherry vinegar
Generous pinch of ground cayenne
1 teaspoon kosher salt
1 tablespoon honey or granulated sugar
2 cups chicken broth, light vegetable stock or water
2 tablespoons extra-virgin olive oil
18 large dry-packed sea scallops, cleaned and patted dry (about 1 1/2 pounds)
Kosher salt and black pepper
1 cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch)
2 tablespoons finely cut chives or green scallion tops
2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles
Lime wedges, for serving

Steps:

Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS

Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis image

Provided by Brad Sorenson

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 22

Ingredients

2 carrots, peeled and medium-diced
1 teaspoon peeled and thinly sliced fresh ginger
2 cups vegetable stock
Kosher salt and freshly ground black pepper
Zest and juice of 1 orange
1 tablespoon olive oil
1 small yellow onion, diced
2 red peppers, stemmed, seeded, and diced
1/2 cup dry white wine
1 cup vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon vegetable oil
2 (6-ounce) Atlantic salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon smoked paprika
Asparagus, Fennel and Corn Saute, recipe follows
3 tablespoons unsalted butter
8 stalks asparagus, blanched, and cut into 1-inch pieces
1 ear sweet corn, kernels removed
1/4 cup fennel, julienned, and blanched
Kosher salt and freshly ground black pepper

Steps:

To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.

CARROT COULIS

Carrot Coulis image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Yield Makes about 1 cup

Number Of Ingredients 11

Ingredients

2 teaspoons extra-virgin olive oil
2 large carrots, peeled, trimmed, and thinly sliced
1/4 cup thinly sliced sweet onion
1/3 stalk celery, peeled, trimmed, and thinly sliced
1/4 medium leek, white part only, thinly sliced, washed and dried
Spice sachet (1/4 teaspoon each, whole fennel seeds, coriander seeds, cumin seeds, white peppercorns, finely chopped parsley, and a pinch of crushed red pepper flakes, tied in a piece of cheesecloth)
About 3 cups homemade or low sodium canned chicken stock
1/2 cup carrot juice
Juice of 1 lime
Coarse salt and freshly ground pepper
Tabasco sauce

Steps:

In a large skillet, heat oil over low heat. Add carrot, onion, celery, and leek. Cook, until the vegetables are soft but not brown, 15 to 20 minutes. Add the sachet, and enough chicken stock to cover the vegetables. Bring to a boil, and reduce to a simmer, cooking until almost all of the liquid has evaporated, about 30 minutes.
Working in batches no larger than 2 cups, puree vegetables in a blender until very smooth. Let stand until cool. Measure 1/2 cup, and add carrot juice. Season with lime juice, salt, pepper, and Tabasco sauce. Reserve remaining puree for another use.

CRAB SALAD IN CARROT COULIS

Crab Salad in Carrot Coulis image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1 pound picked Dungeness or Peekytoe crab
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
1 small head frisee, white part only, washed and dried
Carrot Coulis
Cumin Coriander Mousseline

Steps:

In a medium bowl, combine crab, 1 tablespoon oil, and 1 1/2 teaspoons lemon juice. Toss gently to combine. Season with salt and pepper; set aside. In a medium bowl, toss frisee with remaining 2 tablespoons oil and 1 1/2 teaspoons lemon juice. Season with salt and pepper; set aside.
Spoon 2 to 3 tablespoons carrot coulis into the center of 4 shallow soup bowls. Spread the coulis in a 4-inch circle. Place a 3-inch ring mold in the center of the coulis. Divide crab between the molds and top each with a small spoonful of mousseline. Carefully remove the ring. Top each plate with one-quarter of the frisee. Serve immediately.