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
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