Sweet Potato Crusted Yellowtail with Fennel and Leek Stew - Recipe Finder
Sweet Potato Crusted Yellowtail with Fennel and Leek Stew
Top Chef, Season 6, Episode 3, Quickfire Challenge
Yield
2 Servings
Ingredients
- 1 fennel bulb, thinly sliced
- 1 leek stalk, thinly sliced
- 1 cup chicken stock
- 8 oz yellowtail, portioned and filetted
- 1 sweet potato
- 4 oz olive oil
- Salt and pepper
Directions
Prep Time: 45 minutes
Chef: Ron Duprat
1. Heat olive oil in a sauté pan and add sliced leeks and fennel. Cook for about 12 minutes or until translucent. Add chicken stock and season with salt and pepper to taste.
2. For yellowtail, slice sweet potato very thin and wrap pieces around seasoned fish. Sauté wrapped fish until potato is golden brown. Season with salt and pepper.
To Serve:
1. Place sweet potato wrapped yellowtail on plate.
2. Arrange a pile of leek-fennel mixture next to fish.
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