Swordfish With Fried Yam Patties, Wisconsin Gruyère Crème And Cotija Crumbles

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Wisconsin Cheese


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1 cup heavy cream, heated

1 teaspoon cornstarch

1 cup (4 ounce) Aged Wisconsin Gruyère Cheese

6 ounces Wisconsin Cotija, 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

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