Seared Corvina with Lime-Chive Butter, Silky Yuca Purée, and Sautéed Asparagus with Crispy Shallot

Instructions

1. 1

   Place the yuca in a medium pot with enough cold water to cover it by 2 inches / 5 cm. Add 4 g (3/4 tsp) salt and 1 garlic clove. Bring to a boil, then cook over medium heat for 20 to 22 minutes until the yuca is very tender.

2. 2

   While the yuca cooks, pat the corvina fillets very dry with paper towels. Season with 2 g (1/2 tsp) salt, 2 g (3/4 tsp) black pepper, and the finely grated zest of 1 lime.

3. 3

   In a small bowl, mix 45 g (3 tbsp) softened unsalted butter with the chives, the juice of 1 lime, and half of the zest from the second lime. Set aside.

4. 4

   Heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter in a small skillet over medium heat. Add the sliced shallot and cook for 6 to 8 minutes, stirring often, until golden and crisp. Transfer to a paper towel-lined plate and set aside.

5. 5

   In the same small skillet, add 15 ml (1 tbsp) olive oil if needed and sauté the asparagus with the remaining minced garlic clove, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) pepper for 4 to 5 minutes, until tender but still bright green. Keep warm.

6. 6

   When the yuca is ready, drain it well and remove any tough core fibers still visible. Place it in a blender or food processor with the hot milk, 15 g (1 tbsp) butter, 15 ml (1 tbsp) olive oil, and 60 ml (1/4 cup) vegetable stock or water. Blend until silky smooth. If needed, add a little more stock to loosen the texture. Adjust with 2 g (1/4 tsp) salt and a pinch of pepper.

7. 7

   Heat a large heavy skillet over medium-high heat for 2 minutes. Add the remaining 15 ml (1 tbsp) olive oil. Place the corvina in the pan and cook for 3 to 4 minutes on the first side, until well browned.

8. 8

   Flip the fillets and cook 2 to 3 minutes more, or until the fish reaches an internal temperature of 145°F / 63°C and flakes easily. Remove from the heat and immediately spoon the lime-chive butter over the fish so it melts.

9. 9

   To serve, divide the yuca purée among 4 plates. Top each with a corvina fillet, add the sautéed asparagus on the side, and finish with the crispy shallot and the remaining lime zest. Serve right away.