Pea and caviar tartlet with spring vegetables

 


Pea and caviar tartlet with spring vegetables

Ingredients

For the pea emulsion

1kg fresh shelled peas

4 pieces of carrots

4 pieces of round turnips

4 pieces of spring onions

1 nice lettuce

200g fava beans, sorted (small)

1 sweet onion

1 bunch peppermint

Borage flowers, affila cress, other herbs and edible flowers

For the bush tartlet

4 slices gluten-free cereal bread

2 brousses du Rove

200g fava beans

4 pieces of shallots

Olive oil

Husk juice

Lecithin

For the pea jelly

500g pea pods

Gelatin (8 sheets per litre)

Caviar

Pot of peas

1 leek white

PM egg white

Preparation

For the pea emulsion

Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with the white stock. To 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk lightly in olive oil and then set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sauté pan in olive oil.

For the bush tartlet

Snack the slices of gluten-free bread on the plancha, rub with garlic. Using a cookie cutter, spread the Rove bush on the toasted bread and olive oil. Season the fava beans and arrange harmoniously on the bush. Decorate with edible flowers and herbs.

For the pea jelly

Use a centrifuge to extract the juice from the pea pods after thoroughly washing them. Keep part of the juice to clarify it, reserve the other part in the fridge for the emulsion. To do this, mix a leek white with egg white. Pour this mixture into the pod juice when slightly boiling, perform the clarification. Then stick to the gelatin (8 sheets per litre). Dry the pots of peas in an oven overnight.

Add a little lecithin to the husk juice, emulsify with a Bamix. Set aside in the fridge.

Training

In a deep dish, smooth a dash of pea puree and place a few herbs and edible flowers on top. In the bottom of the plate, place the peas and the turned vegetables (warmed beforehand in the sauté pan). Place the husk juice emulsion nicely on top. Separately, on a stone, place the Rove bush toast. In a jelly bowl, arrange the pea jelly and the jars of dried peas. Serve on the side with the shallot dressing.

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