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1
Shell the fava beans from the large long pods in which they are encased.
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2
This will reveal the beans in their thin skin from which they must also be removed.
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3
Do this by bringing a pot of water to a boil, add the beans to the pot and blanchcook for 2 to 3 minutes before straining the favas and shocking in an ice bath of cold water.
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4
The thin skin can now be peeled entirely off by hand to reveal the sweet fava bean.
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5
It is now ready to be added to any dish and only requires a few moments of additional cooking time.
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6
Clean the morels carefully and trim off the bottom of the stem.
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7
Remove all dirt and debris by soaking them in several changes of clean cold water.
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8
Next, lay the morels out on paper towels to absorb the excess moisture and air dry.
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9
Keep refrigerated until ready to use.
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10
In a saute pan, heat 3 tablespoons of the olive oil over medium heat.
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11
Add the morels and saute 3 to 4 minutes.
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12
Add the shallots and cook for 3 additional minutes.
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13
Add the fish stock and braise the morels for 2 to 3 minutes.
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14
Add the fava beans and white wine to the morels and continue to cook another 3 minutes.
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15
Season the vegetables with salt and pepper and add the fresh thyme leaves.
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16
Swirl in the cold butter to allow the butter, which adds a creamy texture to the dish, to melt but not separate.
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17
Remove promptly from the heat and place the morels and fava beans on a warm serving platter.
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18
While the morels and fava beans are cooking begin to cook the whitefish by seasoning the fish with salt and pepper.
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19
Heat the remaining olive oil in a second saute pan.
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20
Add the fish fillets to the hot oil, skin side down and cook the fillets 2 1/2 to 3 minutes on each side, before removing and placing on the serving platter with the morels and favas.
