1/8 cup lemon oil
1/8 cup lemon juice
1/8 cup extra-virgin olive oil
4 oz smoked trout, crumbled
1 cup fava beans, blanched, shucked, and roughly chopped
1 cup fresh English peas, blanched
1/2 cup spinach
3 Tbsp lemon oil
1/4 cup crumbled feta cheese
orange zest (1/2 small orange)
3 Tbsp fried sliced garlic
1/2 tsp salt
Mix 1/8 cup lemon oil, lemon juice, and olive oil. Toss trout and favas separately, each with ½ of dressing.
Blend hot, blanched peas with spinach and 3 Tbsp lemon oil until smooth. Strain into a bowl and place bowl on top of a bowl of ice.
Place a dollop of pea puree in the middle of a plate. Spoon some of the favas on top. Sprinkle crumbled feta around the favas. Top with favas and fried garlic.
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