• 2 tablespoons butter
  • 1-1/2 pounds large Yukon gold potatoes (about 4 to 6), peeled and sliced in 1/2" rounds
  • 1 pound yams or sweet potatoes (about 2 to 4), peeled and sliced in 1/2" rounds
  • 1 cup minced yellow onion
  • 2 teaspoons fresh thyme, chopped
  • salt and pepper to taste
  • fresh whole nutmeg to taste
  • 1-1/2 cups whipping cream
  • 1 cup grated Gruyère cheese
  • 1/3 cup grated Parmesan cheese

PROCEDURE:

  1. Liberally season swordfish with the fish rub and then in a very hot cast iron skillet with just a little oil cook the fish for about 2 minutes on one side, place in a hot oven for another 2-3 minutes (you want to serve the fish medium-rare). Remove from oven and then transfer the fish to a rack to rest for a couple minutes.
  2. For the warm salad: sauté the corn and scallions in a little extra virgin olive oil on medium-high heat for about a minute. Season with salt and pepper. Add the chopped tomatoes, arugula and lemon juice. Season to taste.
  3. Spread a serving spoonful of corn puree in a swath across the center of the plate. Place a mound of the potato puree in the center. Place the fish atop of the potato, top with a small spoonful of the softened Jalapeno-Lime Butter, then lay some of the salad over the top.

 

Corn Puree

  • ½ cup yellow onion, minced
  • 2 tablespoons butter
  • corn kernels (corn cut off the cob)
  • heavy cream
  • corn stock (cobs, each cut in 3 pieces simmered in just enough water to cover for 15 minutes then strained)salt and pepper to taste
  1. In a saucepot on medium heat cook the onions in the butter until tender. Add the corn and cook for another minute then add the cream and stock and simmer for 10 minutes.
  2. While still warm puree the mixture in the vita-mix until smooth (don’t fill the blender bowl more than 2/3 so process in batches if necessary).
  3. Season to taste.
  4. Heat and hold for service. Consistency should be like finely pureed creamed corn.

 

Purple Potato Puree

  • ½ pound small purple potatoes, rinsed
  • 1 cup water
  • 2 tablespoon butter
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh ginger
  • ¼ cup heavy cream
  • salt and pepper to taste

 

  1. Place the potatoes and water in a medium size pot, cover and place on medium heat and cook the potatoes until tender, about 20 minutes. Strain and allow them to cool for a few minutes then peel them.
  2. While the potatoes cook, cook the onions and ginger with the butter in a saucepan, stirring frequently, until tender. Add the cream and then turn the heat off.
  3. Place the peeled potatoes in a large bowl and using a potato masher or a whisk smash the cream and onion mixture into the potatoes. Season with salt and pepper to taste.
  4. Place the potato puree into the saucepan, cover and keep in a warm. You can reheat on low if necessary.

 

Jalapeno-Lime Butter

  • 1 Jalapeno, seeded and chopped
  • 2 tablespoons Butter, softened
  • Juice and zest of 1 Lime
  • Lime zest
  • 1 tablespoon cilantro, minced
  • Salt and pepper to taste

 

  1. Process everything together in a food processor
  2. Season to taste.
  3. Chill a little then roll in plastic wrap into logs and freeze for storage. Thaw to a softened consistency for service.

 

Pairs with: Acacia Chardonnay