Fava-bean puree
- 6 Servings
- 30mPrep Time
- 30mCook Time
- 60mReady In
Buttery, nutty spring legumes, fava beans are also known as English beans and broad beans (Vicia faba). They grow in fat, thick pods, wider and flatter than string beans, and brighter in color.
Ingredients
Fava puree: 5 pounds fava beans, pods removed Chicken broth as neeed 1 garlic clove, minced Salt to taste Meringue: 3 egg whites 1 teaspoon cream of tartar 1/2 cup sugar About 5 tablespoons cooked, pureed red beets 18 halibut cheeks Salt and pepper to taste Radishes, sliced paper thin Fava puree: 5 pounds fava beans, pods removed Chicken broth as neeed 1 garlic clove, minced Salt to taste Meringue: 3 egg whites 1 teaspoon cream of tartar 1/2 cup sugar About 5 tablespoons cooked, pureed red beets 18 halibut cheeks Salt and pepper to taste Radishes, sliced paper thinDirections
Make the puree:
- Bring a large pot of salted water to boiling; blanch the beans for just a few moments and then remove and shock them in a ice bath to stop the cooking.
- Once cooled, remove the tough rubbery skin and place the meat of the beans in a blender with the minced garlic.
- Start pureeing, slowly adding the chicken stock as needed to get a thick liquid consistency.
- Season with salt and place to the side.
Make the meringue:
- Whip the egg whites in a table top mixer; once they begin to stiffen, sprinkle with cream of tartar and then the sugar while continuing to mixing until the whites have reached double in size and are at a stiff peak (when a small amount is lifted up and dropped back down the egg whites stay standing).
- Then gently fold in enough beet puree to give the desired color.
Finish:
- Preheat the oven to 350 degrees.
- Place the halibut cheeks on a silicone mat on a baking sheet, season with salt and pepper and pipe the meringue around, encasing the cheeks in the meringue.
- Bake 8 to 9 minutes.
- Remove and set aside.
- Make a circle of fava puree on a plate, place three cheek meringues gently on top and place radish slices sporadically around the plate.
- Repeat with the remainder.
