Herb roasted rockfish with sweet potato mousseline

1 servings

Ingredients

QuantityIngredient
4tablespoonsExtra virgin olive oil
17 ounces fil ed rockfish with skin
1Sprig fresh rosemary
1Sprig fresh thyme
Sea salt
Pepper
2Peeled and cubed sweet potatoes
5tablespoonsHoney; (5 to 6)
Nutmeg
Salt
Pepper

Directions

SWEET POTATO MOUSSELINE

Heat olive oil in saucepan with rosemary and thyme and add rockfish skin side down. Season with salt and pepper. Cook until skin is golden brown.

Turn fish over and cook until flesh side is golden brown. Remove from heat.

SWEET POTATO MOUSSELINE:

Add sweet potatoes to boiling water and cook until tender. Remove from water, and run through food mill. Add honey, nutmeg, salt and pepper. To serve put rockfish atop the sweet potato mousseline and drizzle with lemon oil.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY DEAN Converted by MM_Buster v2.0l.