Snapper with Truffled Favas and Crosnes

• 1 cup crosnes
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 2 tablespoons butter
• 1/4 cup water
• 1 cup fava beans, blanched and peeled*
• 2 tablespoons truffle oil
• 2 tablespoons olive oil
• 2 (6-ounce) snapper fillets
• Flour, for dredging

1. Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
2. Heat olive oil over medium-high heat in a heavy pan.
3. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes.
4. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender.
5. Add fava beans and heat through.
6. Remove from heat and drizzle with truffle oil.
7. Heat olive oil in a medium skillet.
8. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
9. Divide favas and crosnes among 2 plates.
10. Top with snapper and serve.
11. With your fingers, pop open the bean pods along their seams and pull out the individual fava beans.
12. Use a thumbnail to split open the tough outer skin of each bean, then peel it off with your fingertips.

crosnes, olive oil, salt, butter, water, fava beans, truffle oil, olive oil, snapper, flour

Taken from www.foodnetwork.com/recipes/emeril-lagasse/snapper-with-truffled-favas-and-crosnes-recipe2.html (may not work)