Halibut with fingerlings, fava beans, Meyer lemon, and savory crème fraîche from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 86) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • fprincess on February 13, 2012

    This is a very refined recipe for fish. I absolutely loved the flavors of the Meyer lemon salsa and the creme fraiche that transforms into a wonderful sauce. The idea of smashing the fingerlings slightly to allow them to brown in butter was also a great one. eGullet post with picture here: http://egullet.org/p1862526

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