Pan-Crispy with a Fresh Fava Bean And Mushroom Ragout

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Pan-Crispy with a Fresh Fava Bean And Mushroom Ragout Ingredients

2 tb Plus 1/4 cup olive oil	; blanched
1 c Thinly sliced yellow onions	2 ts Chopped garlic
Salt	2 c Veal reduction
Freshly ground black pepper	1 tb Finely chopped fresh parsley
1 lb Assorted exotic mushrooms;	2 tb Butter
; and thinly sliced	4 Red snapper fillets; (4 to
1 c Fresh fava beans; shelled	2 c Fresh pea shoots

Instructions for Pan-Crispy with a Fresh Fava Bean And Mushroom Ragout

In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and fava beans. Season with salt and pepper and continue to saute for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter. Reduce the heat to low and keep warm. In another large saute pan, over medium heat, heat the remaining cup of oil. Season both sides of the fillets with salt and pepper. When the oil is hot, pan-fry the fillets for 4 to 6 minutes on each side, or until crispy. Remove from the pan and drain on paper towels. In a small bowl, toss the pea shoots with a drizzle of olive oil, salt and pepper. To serve, Spoon the mushroom mixture into the center of each plate, lay the fillets over the sauce. Pile the pea shoots in the center of the fish and garnish with parsley. Yield: 4 servings Converted by MC_Buster. Per serving: 212 Calories (kcal); 23g Total Fat; (95% calories from fat); 1g Protein; 2g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC54 Converted by MM_Buster v2.0n.

Main Ingredient: MushroomsCuisine: Uncategorized

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