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Alaskan Halibut with Fava Bean Puree and Wild Mushrooms

7oz Alaskan Halibut Filet

Fava Bean Puree

Egyptian Mint

Morrel Mushrooms

Olive Oil

Fava Bean Puree

• Olive Oil

• 2 cup fava beans

• 1 onion, sliced

• 2 garlic cloves, peeled and chopped

• 1 jalapeno, chopped and seeded

• 1 bunch of parsley

• 1 Yukon Gold Potato, peeled and diced

• 1 quart of cream

• 1 lemon

To make the puree, start by sautéing the onion and garlic in olive oil until it begins to get fragrant, about 1 to 2 minutes. Then, add the potato and jalapeno and sauté briefly. Once sauteed, add the fava beans and cream and allow to come to a simmer, cook for about 7 to 10 minutes until the potato is cooked through. Once the potato is done, remove from the heat and add to a blender and blend until smooth with the fresh parsley, the juice of a lemon and salt to taste.

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