In a medium sized saute pan, heat 4 tablespoons of olive oil. Season each shark steak with salt and pepper and then pan sear the steaks in olive oil over medium heat. Once the shark is lightly browned on 1 side, turn the steaks and sear the other side. Remove the shark from the pan and set aside. In the same pan, add garlic and shallots to toast. Deglaze the pan with white wine and add parsley. Reduce the sauce by 1/2. To serve, place the shark steak on a plate. Put the caramelized yams and apples on top of the shark steak, then spoon the fava bean and tomato ragout over everything.
Thinly slice the yam and the apple lengthwise. In a medium sized pan, heat butter and olive oil over medium heat. Add the sliced yam and apple to the pan and caramelize them until the sauce thickens and the yams and apples become tender.
In a medium sized pot, bring just enough water to cover the fava beans to a boil. Blanch the fava beans by cooking them for 3 to 4 minutes. Remove the beans and immediately put them in an ice water bath. Once they are cool, remove the skins. Cut cherry tomatoes into small pieces ¿ similar in size to the beans. Combine the fava beans and the tomatoes in a medium sized bowl. In a medium sized saute pan, sweat the shallots in butter and olive oil for approximately 2 minutes, and then add the chopped garlic to the pan. Cook for an additional 2 minutes. Add the beans and the tomatoes to the pan and season with salt and pepper.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.