Halibut On Mashed Fava Beans With Mint Recipes

Steps:

• Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
• Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
• Divide fava bean puree among plates. Top with fish and serve.

Steps:

• Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half.
• Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.

Steps:

• Season the halibut with the lemon zest, thyme, and parsley. Cover and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.
• Place the potatoes in a medium pot, cover with cold water (by at least 4 inches), and add 1 tablespoon salt. Bring to a boil, turn down the heat, and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Reserve a cup of the water and strain the potatoes. When the potatoes have cooled, slightly smash them with the heel of your hand.
• Heat a large sauté pan over medium heat for 1 minute. Add the butter, smashed potatoes, and 3/4 teaspoon salt. Stir to coat the potatoes with the butter. Add the fava beans and a few tablespoons of the reserved potato water to the pan. Turn off the heat and cover while you cook the fish.
• Heat a large sauté pan over high heat for 2 minutes. (You may need to cook the fish in batches or in two pans.) Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little and the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it out of the pan.
• Turn the heat under the potatoes up to medium, uncover, and heat the potatoes and favas until hot through. Toss in the pea shoots and cook about 1 minute, stirring to combine until the pea shoots are just wilted. Taste for seasoning. Spoon the potatoes onto a large warm platter, dot half the crème fraîche over them, and spoon half the lemon salsa on top. Arrange the halibut over the potatoes and spoon the remaining crème fraîche and lemon salsa over each piece of fish.
• Using a mortar and pestle, pound the savory leaves to a paste. Add the crème fraîche and use a rubber spatula to scrape the sides and combine well. Season with 1/4 teaspoon salt and a pinch of black pepper.
• Cut both ends off the Meyer lemons. Place the lemons cut side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go. Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between. Discard the seeds and reserve the juice. You should have about 1/4 cup of segments and 1/4 cup of juice.
• Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt. Let sit 5 minutes and slowly whisk in the olive oil. Stir in the lemon segments, savory, mint, and parsley. Taste for balance and seasoning.
• You can make the Meyer lemon salsa and the savory crème fraîche earlier in the day. You could also boil and smash the potatoes ahead of time.

Steps:

• Heat canola oil in a pan over medium heat and add prosciutto and shallots. Sweat until shallots are soft and translucent. Cover with stock and simmer for about 10 minutes. Stir in truffles. Set aside.
• Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute. Remove from heat and immediately plunge into an ice-water bath to stop the cooking. Set aside fava beans, 1 cup of sugar snaps and asparagus. Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree. Force puree through a fine-mesh sieve to remove any lumps or strings. Set aside in a small pot.
• In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer. Salt and pepper each fillet on both sides. Gently poach for 3 to 5 minutes, until the halibut is just cooked through. Test for doneness by inserting a skewer in thickest part of fish for 5 seconds. Skewer should be warm upon removal.
• Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter. Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat. Reheat pea puree and stir in remaining butter. Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree. Squeeze lemon juice over halibut and a pinch of sea salt. Spoon over sauce. Repeat 5 times. Serve.