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Savoury Verrines - Peas Gazpacho

Savoury Verrines - Peas Gazpacho

Original recipes by Sébastien Faré, Executive Chef at La Maison de l’Excellence Savencia® 

Servings: 3 recipes each makes 10 glasses

Keywords: Peas Gazpacho

  

Ingredients

Filling

  • 500g peas
  • 300g water
  • A few drops of Tabasco® sauce
  • Salt
  • Sugar
  • Pepper

 

Horseradish Espuma

  • 250g Sculpture by Corman
  • 40g fresh horseradish, grated
  • 10g white vinegar
  • Salt, freshly ground pepper, sugar

 

Assembly

  • 100g haddock, cut into cubes
  • 50g toasted sandwich bread croutons
  • Pea shoots
  • White and purple garlic flowers

 

Procedure

Filling

  1. Boil the peas in the water starting from cold.
  2. Season with the sugar, salt and pepper.
  3. Once cooked (about 3/4 minutes), blend and then strain through a conical sieve.
  4. Check the seasoning and add a few drops of Tabasco®. Stir well.
  5. Set aside in the refrigerator.

 

Horseradish Espuma

  1. Mix the Sculpture and horseradish, and season.
  2. Allow to infuse in the refrigerator for a few hours or overnight.
  3. Add the vinegar and whip Sculpture.
  4. Set aside in the refrigerator.

 

Assembly

  1. Pour 40g of pea gazpacho into a glass.
  2. Add a few cubes of haddock and some croutons.
  3. Finish with the horseradish espuma and decorate with the pea shoots and garlic flowers