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1
Bring a large pot of well-salted water to a boil.
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2
Meanwhile, fill a large bowl with ice water and salt it well.
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3
Place the asparagus in the boiling water and cook until the water comes back to a rolling boil.
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4
Remove and place it immediately in the salted ice water.
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5
When the asparagus has cooled completely, remove it from the water and reserve.
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6
Repeat this process with the sugar snap peas and then the fava beans.
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7
You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last.
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8
Fava beans have very high iron content and will turn the blanching water black.
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9
After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.
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10
Coat a large saute pan with olive oil.
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11
Smash the three garlic cloves with the heel of your hand and add to the saute pan.
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12
Bring the pan to a medium high heat.
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13
When the garlic has become golden brown and very aromatic remove it from the pan and discard it.
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14
It has fulfilled its garlic destiny.
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15
Add the mushrooms and stock, season generously with salt, and saute for 1 minute.
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16
Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated.
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17
Serve immediately or later at room temperature.
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18
Take the fish out of the refrigerator about 10 to 15 minutes before using.
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19
Pat the skin dry with a paper towel and season the fish on both sides with salt.
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20
Heat a large saute pan coated generously with extra virgin olive oil over high heat.
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21
Coat the bottom of another slightly smaller saute pan with olive oil.
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22
Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish.
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23
The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin.
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24
Be sure to oil the bottom of the top saute pan or the fish will stick to it.
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25
After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy.
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26
As fish cooks it turns from translucent to opaque.
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27
The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time.
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28
The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
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29
Serve the fish over the sauteed spring veggies and call your self a superstar!
