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

1. 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. 2

   In a small skillet dry-roast cumin seeds over moderate heat, stirring, until fragrant and several shades darker. Pulverize in spice grinder.

3. 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. 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. 5

   Divide yuca puree among four plates and top with watercress. Arrange 2 pieces fish on watercress and spoon vinaigrette around fish.

* Per serving · 4 servings · Values may vary.