Grape Coulis Serves 6

Puree stemmed grapes in blender, reserving 6 small clusters for garnish. Strain to remove skins (do not wash blender yet). Melt butter in medium saucepan over low heat. Add leek, mushrooms, shallots, s&p, and cook until soft but not colored, 5 min. Turn heat to high, add wine, and reduce by half. Add clam juice and reduce again by half. Add cream and reduce again by half. Puree mix until smooth in the unwashed blender, then strain again. Pour back into saucepan and stir in grape juice and hot sauce (do not apply too much heat–do not boil). Serve over sautéed salmon filets.

Grapes, Seedless 1 lb red, seedless
Butter 2T unsalted
Leeks 1 white part, halved & sliced
Mushrooms 3 thinly sliced
Shallot 2 thinly sliced
Wine, White 1.5 c
Clam Juice 1.5 c
Heavy Cream 1 c
Hot Sauce dash