Recipe courtesy of Emeril Lagasse

Snapper with Truffled Favas and Crosnes

Name: Snapper with Truffled Favas and Crosnes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 servings
Ingredients: 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

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Level: Intermediate
Total: 50 min

Prep: 25 min
Cook: 25 min

Yield: 2 servings

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Ingredients

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

Directions

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.
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.
Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
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.