Fava bean velouté is a creamy and delicate first course, perfect for the spring season. The fava beans are shelled and then combined with fish fillets, leeks, potatoes, and vegetable broth. The mixture is then blended and enriched with cream to achieve a velvety and enveloping consistency. The result is a tasty and nutritious dish, ideal to enjoy both hot and cold.
Wash the fish fillets, dry them, and cut them into pieces
Peel the potatoes, wash them, and cut them into cubes; clean the leeks by removing the roots, outer leaves, and the tougher green part, wash them, and cut them into rings
Blanch the fava beans in boiling salted water, drain them, and remove the skins
In a saucepan, heat 3 tablespoons of oil and sauté the leeks without letting them color; add the fava beans and sauté them for 2-3 minutes, stirring with a wooden spoon; add the potato cubes and sauté briefly
Pour in 1 liter of vegetable broth, bring to a boil, and cook the fava beans for about 30-40 minutes over moderate heat
Remove the mixture from the heat, set aside a ladle of fava beans, and pass the rest through a food mill, collecting the purée in the cooking pot; add the remaining vegetable broth, heat gently, add the cream, and boil for 2-3 minutes
Meanwhile, in a pan, heat the remaining oil and sauté the fish pieces seasoned with a pinch of salt and pepper for 2-3 minutes, lightly browning them
Place the fava bean velouté in individual dishes and top with the prepared fish pieces
Blender
Pan
Italia
| Energy (kcal) | 113.2 |
| Carbohydrates (g) | 2.57 |
| of which Sugars (g) | 1.32 |
| Fat (g) | 8.82 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 5.87 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.33 |
