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Ингредиенты
- 3 lb Fresh fava beans still in the pod
- 1/2 lb Fresh morel mushrooms
- 6 Tbsp. Extra virgin olive oil
- 3 x Shallots finely minced
- 1/2 c. Fish stock
- 1/4 c. Dry white wine
- 3 Tbsp. Minced fresh thyme
- 3 Tbsp. Cool unsalted butter
- 4 x Fresh whitefish fillets - (6 ounce ea) skin on, pin bones removed Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Shell the fava beans from the large long pods in that they are encased. This will reveal the beans in their thin skin from that they must also be removed. Do this by bringing a pot of water to a boil, add in the beans to the pot and blanch-cook for 2 to 3 min before straining the favas and shocking in an ice bath of cool water. The thin skin can now be peeled entirely off by hand to reveal the sweet fava bean. It is now ready to be added to any dish and only requires a few moments of additional cooking time.
- Clean the morels carefully and trim off the bottom of the stem. Remove all dirt and debris by soaking them in several changes of clean cool water. Next, lay the morels out on paper towels to absorb the excess moisture and air dry. Keep refrigerated till ready to use.
- In a saute/fry pan, heat 3 Tbsp. of the extra virgin olive oil over medium heat. Add in the morels and saute/fry 3 to 4 min. Add in the shallots and cook for 3 additional min. Add in the fish stock and braise the morels for 2 to 3 min.
- Add in the fava beans and white wine to the morels and continue to cook another 3 min. Season the vegetables with salt and pepper and add in the fresh thyme leaves. Swirl in the cool butter to allow the butter, that adds a creamy texture to the dish, to heat but not separate. Remove promptly from the heat and place the morels and fava beans on a hot serving platter. While the morels and fava beans are cooking begin to cook the whitefish by seasoning the fish with salt and pepper. Heat the remaining extra virgin olive oil in a second saute/fry pan. Add in the fish fillets to the warm oil, skin side down and cook the fillets 2 1/2 to 3 min on each side, before removing and placing on the serving platter with the morels and favas.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Fresh Fava Beans And Wild Morel Ragut With Lake Superior Whitefish".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 261 | 59% |
| Total Fat 29.65g | 37% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 107mg | 4% |
| Potassium 921mg | 26% |
| Total Carbs 43.56g | 12% |
| Dietary Fiber 6.7g | 22% |
| Sugars 1.4g | 1% |
| Protein 6.21g | 10% |
