Cumin-Crusted Turbot With Yuca Puree, Watercress, And Red-Wine Vinaigrette Recipe

Name: Cumin-Crusted Turbot With Yuca Puree, Watercress, And Red-Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled yuca, chopped (aka cassava); 4 cups milk; 1 tablespoon cumin seeds; 8 3-ounce pieces skinless fillet of turbot or halibut (1 1/2 pounds); 2 tablespoons vegetable oil; 2 tablespoons chopped shallot; 1 cup red Zinfandel; 1 tablespoon unsalted butter; 2 cups watercress, washed and dried; 1 tablespoon olive oil; 2 tablespoons chopped fresh chervil; 2 tablespoons chopped fresh chives

Servings: persons

4 cups peeled yuca, chopped (aka cassava)
4 cups milk
1 tablespoon cumin seeds
8 3-ounce pieces skinless fillet of turbot or halibut (1 1/2 pounds)
2 tablespoons vegetable oil
2 tablespoons chopped shallot
1 cup red Zinfandel
1 tablespoon unsalted butter
2 cups watercress, washed and dried
1 tablespoon olive oil
2 tablespoons chopped fresh chervil
2 tablespoons chopped fresh chives

1
In a 2-quart saucepan simmer yuca in milk, covered, 40 minutes, or until tender, and drain in a colander. In a food processor pulse yuca until just smooth and season with salt and pepper. Return yuca to pan and keep warm, covered, over very low heat.
2
In a small skillet dry-roast cumin seeds over moderate heat, stirring, until fragrant and several shades darker. Pulverize in spice grinder.
3
Season both sides of fish with salt and pepper and sprinkle one side of each piece with cumin. In a large skillet heat vegetable oil over moderately high heat until hot but not smoking and saute fillets 1 to 2 minutes per side or until just cooked through. Transfer fish to a shallow baking pan and keep warm, covered with foil.
4
In oil remaining in skillet, saute shallot over moderately high heat, stirring, until golden. Add Zinfandel and boil 5 minutes, or until reduced to about 1/2 cup. While wine mixture is reducing, in another skillet heat butter over moderate heat until foam subsides and cook watercress, stirring, until just wilted. Season with salt and pepper. Whisk olive oi into wine mixture and stir in chervil and chives. Season with salt and pepper.
5
Divide yuca puree among four plates and top with watercress. Arrange 2 pieces fish on watercress and spoon vinaigrette around fish.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups peeled yuca, chopped (aka cassava), 4 cups milk, 1 tablespoon cumin seeds, 8 3-ounce pieces skinless fillet of turbot or halibut (1 1/2 pounds), and more.

Yes, Cumin-Crusted Turbot With Yuca Puree, Watercress, And Red-Wine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cumin-Crusted Turbot With Yuca Puree, Watercress, And Red-Wine Vinaigrette

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