Yellowfish with Root-Flavored Crust

In a bowl, mix the root-flavored crust, puff pastry, and salt

Set aside

Fry the yellowfish fillet in a large skillet over medium heat until golden brown

Carefully remove the pan from the heat to prevent breaking

Cover the fish with the flour and root-flavored crust mixture

Place in the oven to crisp

Meanwhile, warm the fish broth over low heat in a saucepan

Add the dry white wine, brandy, and butter

Stir and let reduce by half

Season with salt and black pepper

Serve with the yellowfish.