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