Swordfish With Fried Yam Patties, Wisconsin Gruyere Creme And Cotija Crumbles
1 cup heavy cream, heated
1 teaspoon cornstarch
1 cup (4 ounce) Aged Wisconsin GruySre Cheese
6 ounces Wisconsin Cotija, crumbled
1 pound malanga (yam) peeled and shredded
3 eggs, beaten
1/2 cup cornmeal
6 ounces walnuts, ground
1 teaspoon salt
12 (6 to 8 ounces) swordfish fillets
1/8 teaspoon salt and pepper, each
2 tablespoon butter for sauteing Oil for frying yam patties
6 cups baby spinach for garnish
12 lemon wedges, for serving
Pour cream into saucepan. Mix cornstarch with the Wisconsin GruySre Cheese and stir into the heated cream until smooth. Keep warm.
Crumble the Wisconsin Cotija Cheese and set aside. In large bowl, mix the shredded yam, eggs, cornmeal, walnuts and salt until blended.
Shape mixture into 12 patties; set aside. Rinse and dry the fish and sprinkle with salt and pepper. Saute the fish in butter over medium heat, 4 minutes per side until fish is cooked through; keep warm.
In a deep skillet, heat about 1/2 inch of oil. Work with 3-4 yam patties at a time, and fry until golden, about 2 minutes per side. Drain on paper towels. Keep warm.
Place fish on serving plate. Top with a hot yam patty. Drizzle with the GruySre creme and sprinkle with Cotija crumbles. Garnish with fresh baby spinach and place lemon wedge on each plate.
Number of Servings: 12
© 2004 Wisconsin Milk Marketing Board, Inc.