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A Lucques Spring Recipe/Fava Bean Question ...

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A Lucques Spring Recipe/Fava Bean Question ...

MMRuth | Mar 16, 2008 09:41 AM

Well - two questions. I'm making the Halibut with Fingerlings, fava beans, meyer lemon, and savory creme fraiche.

My halibut is seasoned and in the fridge as is the creme fraiche. But - I made Meyer lemon salsa, and it strikes me as very liquidy, rather than sort of chunky. The recipe says 1/4 cup of segments, 1/4 of juice, plus 1/3 cup of olive oil and the herbs etc. I'm wondering if anyone has made this, and what they that of the proportions. I'm thinking of adding some more segments ....

The fava beans in this recipe - I've shelled them. The recipe calls for adding them to the pan with the "smashed" potatoes and some reserved potato water, cover, turn off heat, while the fish cooks. Then when the fish is done, you heat the potatoes/favas back up again. Well, I've always blanched favas, and then peeled off the outer shell. My beans are lots of different sizes, as well. So - should I go ahead and blanch and peel them? I'm worried that they'll then get too mushy using her method. In the intro to Spring, she talks about blanching and peeling them ... but now I'm not sure!

Thanks....

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