Try this Fresh Fava Beans And Morel Ragut with Whitefish recipe, or contribute your own.
Suggest a better descriptionShell the fava beans from the large long pods in which they are encased. This will reveal the beans in their thin skin from which they must also be removed. Do this by bringing a pot of water to a boil, add the beans to the pot and blanch-cook for 2 to 3 minutes before straining the favas and shocking in an ice bath of cold 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 cold water. Next, lay the morels out on paper towels to absorb the excess moisture and air dry. Keep refrigerated until ready to use. In a saute pan, heat 3 tablespoons of the olive oil over medium heat. Add the morels and saute 3 to 4 minutes. Add the shallots and cook for 3 additional minutes. Add the fish stock and braise the morels for 2 to 3 minutes. Add the fava beans and white wine to the morels and continue to cook another 3 minutes. Season the vegetables with salt and pepper and add the fresh thyme leaves. Swirl in the cold butter to allow the butter, which adds a creamy texture to the dish, to melt but not separate. Remove promptly from the heat and place the morels and fava beans on a warm 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 olive oil in a second saute pan. Add the fish fillets to the hot oil, skin side down and cook the fillets 2 1/2 to 3 minutes 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". Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A35 broadcast 04-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1997 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 4 | ||
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Calories: 1918 | ||
Calories from Fat: 651 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.3g | 96 % | |
Saturated Fat 36g | 180 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 239.7mg | 74 % | |
Sodium 189.4mg | 7 % | |
Potassium 4505.7mg | 119 % | |
Total Carbohydrate 202.6g | 60 % | |
Dietary Fiber 84.6g | 338 % | |
Sugars, other 118g | ||
Protein 123.5g | 176 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1918
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