Ingredients

Grilled Kanpachi with Spring Veggies:

• 1 pound Yukon gold marble potatoes1 pound Yukon gold marble potatoes 1 pound Yukon gold marble potatoes
• 2 tablespoons olive oil2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon chopped thyme1 teaspoon chopped thyme 1 teaspoon chopped thyme
• ½ teaspoon chopped oregano½ teaspoon chopped oregano ½ teaspoon chopped oregano
• ½ teaspoon chopped rosemary½ teaspoon chopped rosemary ½ teaspoon chopped rosemary
• 2 cloves garlic, minced2 cloves garlic, minced 2 cloves garlic, minced
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• Cracked black pepper, to taste Cracked black pepper, to taste Cracked black pepper, to taste
• 3 pounds fava beans3 pounds fava beans 3 pounds fava beans
• 2 kanpachi fillets2 kanpachi fillets 2 kanpachi fillets
• 2 tablespoons vegetable oil2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 bunches spring onions2 bunches spring onions 2 bunches spring onions
• 2 ounces arugula2 ounces arugula 2 ounces arugula

Citronette:

• 2 tablespoons minced shallots2 tablespoons minced shallots 2 tablespoons minced shallots
• 2 tablespoons chopped chives2 tablespoons chopped chives 2 tablespoons chopped chives
• Zest of 1 lemon Zest of 1 lemon Zest of 1 lemon
• 2 ounces lemon juice2 ounces lemon juice 2 ounces lemon juice
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• Cracked black pepper, to taste Cracked black pepper, to taste Cracked black pepper, to taste
• ½ cup olive oil½ cup olive oil ½ cup olive oil
• 1 tablespoon chopped tarragon1 tablespoon chopped tarragon 1 tablespoon chopped tarragon