From: Chef Charles Brassard, Café Colette, Williamsburg, NY. Yield: 1 serving. Trout: 1 whole trout as needed, vegetable oil 1 tsp. lemon juice 1 clove garlic, minced 1 Tbsp. fresh parsley 1 Tbsp. fresh chives Toasted Farro: 1 cup farro 1 ounce olive oil ½ onion, minced 1 clove garlic, grated on microplane 3 cups water salt and pepper, to taste Fava Beans: 1 cup fava beans Morels: ½ cup morels as needed, butter Salsa Verde: ¼ cup parsley ¼ cup chives ¼ cup chervil 1 ...
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