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1
In a large saucepan of boiling water, cook the fava beans for 2 minutes.
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2
Drain and refresh under cold running water.
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3
Peel off and discard the tough bean skins.
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4
In a large deep skillet, melt 2 tablespoons of the butter.
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5
Add the chopped onion and cook over moderate heat, stirring, until softened, about 7 minutes.
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6
Add all but 1/2 cup of the fava beans and cook for 2 minutes; transfer to a food processor.
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7
Blend until smooth, adding a little water if the fava bean puree is too stiff.
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8
Add 1 tablespoon of the butter and process until incorporated.
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9
Season with salt and white pepper.
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10
Melt 2 tablespoons of the butter in the skillet.
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11
Add the sliced onions and cook over moderately high heat, stirring, until soft and caramelized, about 20 minutes.
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12
Add the garlic and cook until softened, 2 to 3 minutes.
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13
Add the Chicken Stock and thyme and boil until reduced by half, about 17 minutes.
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14
Add the balsamic vinegar and simmer for 5 minutes.
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15
Strain the sauce into a medium saucepan, pressing on the solids.
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16
Boil the sauce until reduced to 1 cup.
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17
Heat a grill pan.
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18
Pat the leeks dry with towels and toss with 1 tablespoon of the olive oil.
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19
Season with salt and white pepper and grill over moderate heat until tender and charred all over, about 8 minutes.
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20
Heat 1 tablespoon of the butter in a medium skillet until lightly browned.
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21
Add the morels and cook over moderately high heat until softened, about 5 minutes.
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22
Add the reserved 1/2 cup of fava beans, 1 teaspoon of the chives and the shallot and cook for 1 minute.
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23
Season with salt and white pepper.
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24
Preheat the oven to 400.
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25
In each of 2 ovenproof skillets, preferably nonstick, heat 1 tablespoon of the olive oil until shimmering.
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26
Season the fish with salt and white pepper and add the fillets to the pans, skin side down.
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27
Cook over high heat just until opaque around the edges, about 3 minutes.
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28
Transfer the skillets to the oven and roast the fish for about 11 minutes, or until the flesh flakes at the thickest part.
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29
Meanwhile, bring the sauce to a simmer over low heat.
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30
Whisk in the remaining 2 tablespoons of butter and 1 teaspoon of chives.
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31
Whisk in the truffle oil and season with salt and pepper; keep warm but do not boil.
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32
Rewarm the fava bean puree and sauteed morels on top of the stove and the grilled leeks in the oven.
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33
Spoon the morels onto 6 warmed plates.
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34
Set the fish, skin side up, on the morels, and top with the leeks.
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35
Spoon the fava bean puree alongside, pour the sauce around the fish and serve.
