Crispy Tilapia with Yucca and Berries

Making the Clarified Butter 

• Into a pan, add the butter and melt it until you see a white spume (fat) coming to the top
• Turn it off and then scoop out the white layer on the top as much as you can.
• Cool the butter down and rest it in the fridge.
• We will be using Clarified Butter to sear the fish as it has a much higher smoke point than whole butter.

Making the Berry Sauce 

• Chop the berries and mango
• Bring them into the pan and cook it slowly
• Control the heat and let it cook until it’s soft
• Start to smash it with your spatula.
• By this time, it should be thicker and together.
• Once it’s done you have to blend it to get a homogeneous texture.
• Bring it back to the same pan and heat it up to serve with the fish.
• Turn the heat off and add the butter for brightness and a smooth texture.
• Season it with a pinch of salt and ½ lime juice. The sauce should have a balanced taste of bitter, sweet and little salty at the end.

Making the Yucca/Manioc/Cassava

• Peel the yucca and wash it in cold water.
• Bring it into a pressure cooker and add water until the yucca is covered.
• Heat until the water is boiling and then close the lid. Lower the heat to medium.
• Set a timer for10 minutes once it starts building pressure.
• Open the pan and cool the yucca in a cold bain-marie
• Right before serving, add your clarified butter to a hot skillet and brown all sides of the yucca.

Frying the Tilapia

• Firstly,  remove the fish from the fridge and cover with a paper towel for 5 to 6 minutes to soak up the excess moisture.
• Add the olive oil and butter to a large skillet and heat it.
• “Bread” the fish with the flour and pan sear it to get a beautiful golden brown color on both sides of the fish.
• Serve the fish by topping it with the roasted yucca and delicious berry sauce. Garnish with a few edible flowers and leaves!