RH Staff

WISCONSIN MILK MARKETING BOARD

Yield: 12 servings.

1 cup heavy cream, heated
1 tsp. cornstarch
1 cup aged Wisconsin Gruyere Cheese
6 oz. Wisconsin Cotija, crumbled
1 pound malanga (yam), peeled and shredded
3 eggs, beaten
1/2 cup cornmeal
6 oz. walnuts, ground
1 tsp. salt
12 (6-8 oz.) swordfish fillets
1/8 tsp. each salt and pepper
2 Tbsp. butter for sautèeing oil for frying yam patties
6 cups baby spinach for garnish
12 lemon wedges for serving

Pour cream into saucepan. Mix cornstarch with Wisconsin Gruyere Cheese and stir into the heated cream until smooth. Keep warm. Crumble the Wisconsin Cotija Cheese and set aside. In a 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. SautÈ 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" 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 Gruyere creme and sprinkle with Cotija crumbles. Garnish with fresh baby spinach and place lemon wedge on each plate.