INGREDIENTS

INSTRUCTIONS

Shell the fava beans from the large long pods in which they are
encased. This will reveal the beans in their thin skin from which  they
must also be removed. Do this by bringing a pot of water to a  boil,
add the beans to the pot and blanch-cook for 2 to 3 minutes  before
straining the favas and shocking in an ice bath of cold water.  The
thin skin can now be peeled entirely off by hand to reveal the  sweet
fava bean. It is now ready to be added to any dish and only  requires a
few moments of additional cooking time. Clean the morels  carefully and
trim off the bottom of the stem. Remove all dirt and  debris by soaking
them in several changes of clean cold water. Next,  lay the morels out
on paper towels to absorb the excess moisture and  air dry. Keep
refrigerated until ready to use. In a saute pan, heat 3  tablespoons of
the olive oil over medium heat. Add the morels and  saute 3 to 4
minutes. Add the shallots and cook for 3 additional  minutes. Add the
fish stock and braise the morels for 2 to 3 minutes.  Add the fava
beans and white wine to the morels and continue to cook  another 3
minutes. Season the vegetables with salt and pepper and add  the fresh
thyme leaves. Swirl in the cold butter to allow the butter,  which adds
a creamy texture to the dish, to melt but not separate.  Remove
promptly from the heat and place the morels and fava beans on  a warm
serving platter. While the morels and fava beans are cooking  begin to
cook the whitefish by seasoning the fish with salt and  pepper. Heat
the remaining olive oil in a second saute pan. 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. This recipe yields 4  servings.  Comments: The
original recipe title as listed is "Fresh Fava Beans  And Wild Morel
Ragut With Lake Superior Whitefish".  Recipe Source: MICHAELS PLACE
with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1A35
broadcast 04-19-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-19-1997
Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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