Linguini, Fava Beans and Oeufs de Cabillaud Fume

If you know me by now, you probably realize that usually when I break into French in the title, I’m apprehensive that my readers with delicate palates (Frugal) might choose to skip the post :)  Linguini is a grabber as are fava beans.  It’s the oeufs de cabillaud fume or smoked cod eggs that might bring on the “bleahs!” for some.  But if you’ve read this far, in for a penny….

This recipe, in the June French Saveurs, called for smoked mullet eggs but my fishmonger didn’t have any so I substituted the cod.  These eggs, usually mullet, are used in the  Greek specialty, tarama which is another delicious use for them.

I’m fairly new to fava beans, called feve her in France.  I find the inner husk fascinating, and fun to remove.

Such an appetizing green!  Squeeze a few out of the shell, add salt and munch!

If you can’t find smoked cod/mullet eggs or have an aversion, substitute smoked salmon.  The recipe is very good!

Linguini with Fava Beans and Oeufs de Cabillaud Fume

2 lbs fava beans, unshelled, about 2 cups shelled

3/4 cup cream

Zest from one lemon, grated

1lb linguini

Olive oil

Salt and pepper

4-5 ounces smoked cod/mullet eggs, thinly sliced

Blanch the fava beans for 3 minutes, drain and rinse with cold water.  Remove the inner bean from the white hull by squeezing with thumb and index finger.  Set aside.

Warm the cream in a sauce pan, remove from the flame and add the zest.  Set aside.

Cook the linguini, drain, return to pot, add a glug of olive oil, the beans and the cream.  Cook for 2 minutes, then stir in the cod egg slices.  Serve immediately.

Wine suggestion:  Bourgogne Aligote

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, fish, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

23 Responses to Linguini, Fava Beans and Oeufs de Cabillaud Fume

  1. Tessa says:

    No bleahs here :)…. Looks delicious!

  2. Mmmm what a wonderful combination, love the flavours going on here, I have a home smoked cods roe in the freezer that would be perfect for this.
    Cheers
    Marcus

  3. I love tarama and broad beans – I’ve just never thought of serving them with pasta. Good thinking.

  4. putneyfarm says:

    Looks great, hard to get smoked roe here but worth a try. Love favas, but a lot of work…

  5. Mad Dog says:

    I love taramasalata and broad beans too – how delicious!

  6. I love fava beans too. Isn’t it weirdly fun to squeeze the beans out of their inner husks? This looks really good. What a great way to use smoked cod roe!

  7. Oi! I’ve never tried them but I certainly don’t have a delicate pallate – you’ve got a mean streak, Rosemary :D. It does look divine. Linguine is my favourite pasta :D

  8. Beautiful and did you know, I hadn´t realised that broad beans were fava beans?! That was a lot of podding you did to get that plateful….in Spain we don´t skin the pods and often we eat the outer shell too! Gorgeous plate of pasata :)

  9. Pasta, of course, not pasata!

  10. That’s the perfect spring pasta!

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