Peas 3 Ways with the Perfect Egg and Truffles
Recipe courtesy of Zouhair Bellout, Culinary Director and Executive Chef of Reynolds Lake Oconee (Greensboro, Ga.)
Ingredients
- Ingredients for Pea Purée:
- frozen peas (or fresh peas if available) - 2 cups
- butter - 1 Tbsp.
- shallot - 1 ea., small, chopped
- garlic - 2 cloves, minced
- water - 1/2 cup
- green cardamom pods - 2 ea.
- coriander seeds - 1 tsp.
- fennel seeds - 1 tsp.
- salt - to taste
- pepper - to taste
- lemon juice - 1 ea. lemon
- fresh thyme - 2 sprigs
- elderflower syrup - 3 Tbsps.
- Ingredients for 'The Perfect Egg':
- eggs
- water
- Ingredients for Plating:
- peas - for garnish
- butter - for garnish
- shallot - diced, for garnish
- lemon - for garnish
- pea tendrils - for garnish
- extra virgin olive oil - for garnish
- black truffles - for garnish
Instructions
Procedure for Pea Purée:
- In a saucepan, melt the butter over medium heat.
- Add the chopped shallot and minced garlic to the saucepan. Cook until softened.
- Add the spices.
- Add the frozen peas to the saucepan and stir to combine with the shallot and garlic mixture. Add the thyme.
- Pour in the water, then cover the saucepan and simmer for about 3-5 minutes, or until the peas are tender.
- Once the peas are cooked, remove the saucepan from the heat and allow it to cool slightly.
- Transfer the pea mixture to a blender. Blend until smooth, adding more broth or water if needed to reach your desired consistency.
- Season the pea purée with salt and pepper to taste. And finish with the lemon juice and the elderflower syrup.
Procedure for 'The Perfect Egg':
- Preheat your sous vide water bath to 75°C (167°F).
- Carefully place the eggs into the preheated water bath.
- Cook the eggs for 45-50 minutes.
- Once the eggs are cooked, carefully remove them from the water bath using tongs or a slotted spoon.
- Carefully crack the shells and peel them off, being careful not to damage the eggs.
Procedure for Plating:
- In a sauté pan, start by melting the butter. Add the diced shallots and peas. Season with salt and pepper. Finish with lemon zest and a squeeze of lemon juice.
- In a bowl, place the pea purée first. Add the sautéed peas. Place the poached egg carefully in the center. Garnish with the pea tendrils and drizzle with extra virgin olive oil.
