| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Dujour04 |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Extra virgin olive oil |
| 1 |
|
7 ounces fil ed rockfish |
|
|
with skin |
| 1 |
|
Sprig fresh rosemary |
| 1 |
|
Sprig fresh thyme |
|
|
Sea salt |
|
|
Pepper |
| 2 |
|
Peeled and cubed sweet |
|
|
potatoes |
| 5 |
T |
Honey, 5 to 6 |
|
|
Nutmeg |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Heat olive oil in saucepan with rosemary and thyme and add rockfish
skin side down. Season with salt and pepper. Cook until skin is golden
brown. Turn fish over and cook until flesh side is golden brown.
Remove from heat. SWEET POTATO MOUSSELINE: Add sweet potatoes to
boiling water and cook until tender. Remove from water, and run
through food mill. Add honey, nutmeg, salt and pepper. To serve put
rockfish atop the sweet potato mousseline and drizzle with lemon oil.
Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY
DEAN Converted by MM_Buster v2.0l.
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