1 cup heavy cream, heated
1 teaspoon cornstarch
1 cup (4 ounces) Wisconsin aged alpine-style cheese, shredded
6 ounces Wisconsin cotija cheese, crumbled
1 pound malanga (yam) peeled and shredded
3 eggs, beaten
1/2 cup cornmeal
6 ounces walnuts, ground
1 teaspoon salt
12 (6 to 8 ounces) swordfish fillets
1/8 teaspoon salt and pepper, each
2 tablespoon butter for sautéing
Oil for frying yam patties
6 cups baby spinach for garnish
12 lemon wedges, for serving
Pour cream into saucepan. Mix cornstarch with the alpine and stir into the heated cream until smooth. Keep warm.
Crumble the cotija and set aside.
In large bowl, mix the shredded yam, eggs, cornmeal, walnuts and salt until blended. Shape mixture into 12 patties; set aside.
Rinse and dry the fish and sprinkle with salt and pepper. Sauté the fish in butter over medium heat, 4 minutes per side until fish is cooked through; keep warm. In a deep skillet, heat about 1/2 inch of oil. Work with 3-4 yam patties at a time, and fry until golden, about 2 minutes per side. Drain on paper towels. Keep warm.
Place fish on serving plate. Top with a hot yam patty. Drizzle with the alpine crème and sprinkle with cotija crumbles. Garnish with fresh baby spinach and place lemon wedge on each plate.