Peas in good company
GOLDEN SOAKED IN RASPBERRY
200 g frozen raspberries // 5 apples ‘Golden Delicious’ // 20 g sugar // 1 bunch vervain
Cut cylinders from the apples. Pass the cuttings through a sieve. Make the raspberry juice: place the frozen raspberries in a bowl. Mix the sugar with the vervain. Put a film over it. Place everything in the oven at 60°C for 2 hours. Sieve and put aside. Submerge the apple cylinders in the raspberry juice and place in a vacuum bag. Put in the fridge overnight.
200 g frozen peas // 50 g beurre noisette // 5 g wasabi // pepper and salt
Blanch the peas for two minutes. Rinse them under cold water and blend them. Add the wasabi and the beurre noisette. Put the mixture in a piping bag.
500 g fresh peas // Peppermint extract // pimento
Pod the peas. Place them in a small pan with some peppermint extract and pimento. Only heat the peas a little bit, they need to still be raw, but warm.
100 g snow peas // 2 tbsp lemon oil
Slice the snow peas into thin strips. Blanch them for 1 minute and rinse under cold water. Season with salt, pepper and lemon oil.
8 pea leaves and flowers // 8 wild pea shoots // 8 sweet pea flowers // 16 nice raspberries // Rapeseed flowers // Pimento oil // Raspberry oil // Smoked oil
Dressing the plate
Chop the apple cylinders in 3cm pieces. Arrange the pea mash in the middle of the plate. Add the sautéed peas and arrange the herbs, flowers, leaves and perfumed halved raspberries to the plate, together with the various oils and apple pieces.
This dish is very suited to serving it with flash-fried king prawns. Arrange the prawns on a plate, season with lemon oil, freshly ground pepper and a sprig of lemon thyme. Cover and place in the microwave oven for 80 seconds at full power. The prawns will be deliciously crunchy with an unequalled full flavour. If you don’t like working with the microwave you can fry them in a pan.
Recipe: René Mathieu