This is a version of a spinach basil coulis that I had in Provence at the La Mirande hotel during a ‘table d’hôte’ in their 19th century kitchen where up to 14 guests are invited to for an exquisite chef’s table dining experience. Before serving each course, chef Jean-Claude Altmayer, talked about the ingredients but not the measurements. So in making my version, I came up with measurements and changed a few ingredients. I substituted arugula for the spinach and added garlic for an extra bite. You can serve it in a bowl with a spoon or as a plate garnish using squeeze bottles, which is how I prefer to serve it.
It goes really well with fish, especially the almond crusted cod recipe, and as an added flavoring agent to white asparagus soup, or other puréed vegetable soups. To make the coulis, add all ingredients to a food processor and process until smooth. It should be fine enough to dispense out if a squeeze bottle. You can keep it in the refrigerator for about a week. A few drops of this coulis goes a very long way; this recipe makes about a half which is good for about 4-6 servings of fish.
Arugula Basil Coulis
½ cup Arugula leaves’
½ cup Basil leaves
¼ cup of grapefruit juice
1 clove of garlic
2 tablespoons of olive oil (I use extra virgin)
Put all ingredients into a food processor and process until smooth.
Makes a half a cup.