Recipe: Creamy Smoked Spring Peas

Name: Crémeux fumé de petits pois primeurs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: 300 g de petits pois frais épluchés2 grosses pommes de terre farineuses300 g de poitrine fumée la couenne conservée le reste taillé en petits lardons2 cuillers de crème épaisse1 gousse d'ail dégermée et ciselée finement2 feuilles de laurierquelques fèves fraîchesquelques billes de courgettes taillées avec une cuiller a pomme parisiennequelques feuilles de menthe ciseléessel gros ,sel fin poivre blanc du moulin50 g de beurre fraisquelques toasts taillés en 4 triangles

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

300 g fresh shelled spring peas
2 large starchy potatoes
300 g smoked pork belly with skin preserved, rest cut into small lardons
2 spoonfuls of thick cream
1 clove of garlic, degerminated and finely chopped
2 bay leaves
a few fresh fava beans
a few zucchini balls cut with a Parisian melon baller
a few chopped mint leaves
coarse salt, fine salt, freshly ground white pepper
50 g fresh butter
a few toasts cut into 4 triangles

Step-by-step directions

1- Place your peeled potatoes cut into large chunks in a saucepan, cover with water and add a little coarse salt, the skin cut in 2 and the bay leaves, cover and cook for 14 minutes after boiling.

2- Meanwhile, blanch your lardons (cold water brought to boiling) then refresh them and sauté them in a pan with a little oil then drain them and place them on absorbent paper.

3- Your potatoes have been cooking for 12 minutes so add 200g of your spring peas, cook for another 2 minutes while testing the doneness of your potatoes.

4- Drain your potatoes and spring peas, remove the bay leaves and the skin, then pass through a vegetable mill with small holes.

5- Return to heat, add your knob of butter, salt and pepper, dry out, then add your chopped garlic and your fresh cream, stop the heat and cover.

6- Boil a little salted water then at boiling point pour in the remaining 100g of spring peas, the fava beans and the mini zucchini balls, cook for 2 minutes then refresh and drain them adding a drizzle of olive oil.
Plating
In pretty hot deep plates, the creamy mixture in the middle, sprinkle with crispy spring peas as well as the fava beans and zucchini balls presented harmoniously, the small croutons protecting your small lardons, then accompany each bite with a little of these small lardons.

Croutons Printemps