| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
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 |
tb |
Honey; (5 to 6) |
|
|
Nutmeg |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
SWEET POTATO MOUSSELINE
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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