Serves: 6 – 8
Nat and I served this as a side to Rick Stein’s wonderful Escalopes of Salmon with a Champagne and Chive sauce; we also served Rockpool’s twice cooked, thick, hand cut chips.
Rather than use tinned peas, we used frozen peas which would have reduced the intensity of the pea taste; next time, I’ll make the effort and use tinned peas. Also, rather than do the egg in a sous vide, we poached it for a few minutes.
(I’ve typed up the recipe this way, though by all means, if you have 2 hours, place your egg in the sous vide at 60c and gloat.)
This is a really effective side with no end to variations; lardons of jamon, stewed tomatoes, pecorino cheese shaved on top, mascarpone, whatever.
Better still, this dish shows you give a damn about serving dinner, complete right to the edges and sides.
Serve with steak, a braise or fish and show your guests that tinned peas didn’t in fact die in the Great War!
300g tinned green peas, drained, liquid reserved
¼ c extra virgin olive oild (plus extra for drizzling)
1 French shallot (eschalot)
2 anchovy fillets
1 garlic clove
½ dry long red chilli
180ml white chicken stock
lemon juice to taste
Sea salt and freshly ground black pepper
1 tbsp chiffonade flat leaf parsley, plus extra to serve
- Poach your egg so the yolk will run.
- Heat the oil in a frying pan over a medium-low heat. Add the shallot, anchovy, garlic and chilli and sauté until soft and sweet. Add the peas, 2 ½ tbsp. of reserved pea liquid and the chicken stock.
- Flatten the peas with the back of a spoon and cook until they are soft, the liquid has reduced and the mixture has thickened. Season to taste with the lemon juice and salt and pepper. Stir through the parsley and spoon onto a serving plate.
- Very carefully crack the egg on top. Season to taste, drizzle with some olive oil and sprinkle with the extra parsley.