Petit pois à la Française

Petit pois à la Française

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g small, young peas, shelled
1/2 tablespoon vegetable oil
4 shallots, finely diced
40g bacon, finely diced
1 head baby gem lettuce, sliced crosswise
100ml White chicken stock
20g butter, cold and diced
salt
pepper

Method

  1. Blanch the peas in boiling salted water for 2 minutes and then refresh in iced water. Drain and set aside. This can be done ahead of time.
  2. Heat the oil or duck fat in a heavy-based saucepan over a moderate heat. Add the shallots and bacon and sweat for a few minutes until soft. Add the blanched peas, lettuce and chicken stock and bring to the boil. Add the butter and swirl gently to emulsify and thicken the sauce. Season and serve immediately.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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