French-style Braised Peas
Ingredients
- 600 gGreen peas (shelled)
- 100 gSmoked lardons (raw)
- 1 pcButterhead lettuce (quartered)
- 8 pcWhite onion (small and whole)
- 40 gSalted butter (cold)
- 1 tspWhite sugar
- 150 mlMineral water
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Bright green peas that pop in the mouth, mixed with tender lettuce hearts and smoky bacon. The cooking liquid reduces to a short, glossy glaze that coats the vegetables perfectly.
- 1
In a sauté pan, heat a knob of salted butter. Add the smoked bacon. Let them color until crispy and they have rendered their fat.
- 2
Add the whole small white onions. They should become translucent and soak up the bacon fat without burning. Stir regularly.
- 3
Add the peas, lettuce cut into quarters, and the bouquet garni. Sprinkle with sugar. Pour in the mineral water until halfway up. Cover and simmer over low heat. The peas should remain tender.
- 4
Remove the lid. Increase the heat to reduce the liquid. Add the remaining cold butter and stir vigorously: the sauce should coat the spoon and shine.
Frequently asked questions
How do you get this dish right?
- Don't overcook the peas; they should stay bright green, not turn grayish.
- The secret is the final butter mounting: it's what gives that characteristic shine.
How long does this dish keep?
Keep for 48 hours in the refrigerator. Reheat gently in a saucepan with a splash of water.
