- Level: Intermediate
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- 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
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.
