Snapper with Truffled Favas and Crosnes

  • Level: Intermediate
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 2 servings
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1 cup crosnes

2 tablespoons olive oil

Salt and freshly ground pepper

2 tablespoons butter

1/4 cup water

1 cup fava beans, blanched and peeled* (See Cook's Note)

2 tablespoons truffle oil

2 (6-ounce) snapper fillets

Flour, for dredging


  1. Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
  2. Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil.
  3. Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
  4. Divide favas and crosnes among 2 plates. Top with snapper and serve.

Cook’s Note

To prepare fresh fava beans: With your fingers, pop open the bean pods along their seams and pull out the individual fava beans. Use a thumbnail to split open the tough outer skin of each bean, then peel it off with your fingertips.

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