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Pan−Crispy With A Fresh Fava Bean And Mushroom
Ragout
2
1
Tablespoon Plus 1/4 cup olive oil
Cup Thinly sliced yellow onions
Salt
Freshly ground black pepper
1
1
2
2
1
2
4
2
1
Pound Assorted exotic mushrooms; cleaned, stemmed, and thinly sliced
Cup Fresh fava beans; shelled and blanched
Teaspoon Chopped garlic
Cup Veal reduction
Tablespoon Finely chopped fresh parsley leaves
Tablespoon Butter
Red snapper fillets; (4 to 6−ounce)
Cup Fresh pea shoots
/2 Fat; 0 Other Carbohydrates
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
Pan−Crispy With A Fresh Fava Bean And Mushroom Ragout
445
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