How To make Fava Bean And Salt Cod Salad
Ingredients
4
oz
salt cod
2-2 1/2
pound
beans, young fava, shelled, peeled
1/4
cup
olive oil
2
tablespoon
savory, winter, or thyme, fresh, chopped
1
pepper, freshly ground, to taste
1
salt, to taste
4
each
tomatoes, ripe, peeled, seeded, chopped
Directions:
Soak the salt cod overnight in a large bowl of cold water. The next day, drain the cod, add fresh water and let soak for 2 hours. Drain, add fresh water and let soak 2 hours longer. The amount of soaking time needed to leach the salt from the fish will vary.
Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.
Cook the favas in 4 cups boiling water until just tender, about 10 to 15 minutes. Drain.
Combine the olive oil, thyme or savory, pepper and salt (if desired). Toss with the favas.
Arrange equal portions of the dressed beans, faked fish and chopped tomatoes on individual salad plates.
Serves 4.
PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber.
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Broad bean flan with Oscietra caivar and a lovage cream
Hey guys, in this video I will show you how to make a delicious broad bean, caviar and lovage dish.
It comes together with a beautiful pickled lemon sauce and some green asparagus. Enjoy!
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Enjoy making this recipe!
The pickled lemon sauce:
- 3 lemons
- Coarse salt
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- 2 pieces of lemon grass
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- 500 milliliters of chicken stock
- 250 grams of creme fraiche
The broad bean flan: (140 degrees Celsius for 12 minutes)
- 500 grams of broad beans for 200 grams of clean beans
- 100 grams of double cream
- 30 grams of olive oil
- 4 leaves of lovage
- 2 eggs
- 4 grams of salt
The lovage oil:
- 80 grams of lovage
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The lovage creme:
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- 200 grams of oil
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