Seared Cod with Leeks and Fava Beans

This delicate, flaky fish is paired with the flavors of spring.
Seared_Cod_w-Leeks

Ingredients:

2 C fava bean puree
4 cloves Ready-Set-Serve Peeled Garlic, roasted
2 T Markon First Crop Basil, finely chopped
1 T Ready-Set-Serve Lemon Juice
1 tsp. zest of Markon First Crop Lemons
1 tsp. kosher salt
4/6-oz. fillets of cod
1 tsp. kosher salt
1/4 tsp. black pepper
2 T olive oil
1 T unsalted butter
4 Markon First Crop Broccoli Crowns, sliced
1 Markon First Crop Trimmed Belgian Leek, sliced
Microgreens and edible flowers, to garnish

Instructions:

Mix bean puree, garlic, basil, lemon juice and zest, and salt in a food processor; reserve.
Season fish with salt and pepper. Heat oil in a large saute pan. Add fish and cook until down side is seared; flip and continue heating until just cooked through. Add butter to the pan and baste with a spoon. Remove and reserve. Add broccoli and leeks to remaining oil/butter in pan and cook until charred.
Arrange puree mixture on serving plates and top with fish, broccoli, leeks, microgreens, and edible flowers.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.