English Pea Puree

Recipe by Lily Chait

Cook Time 20 mins

Fresh and zesty English Pea Puree made with blanched peas, lemon, mint, and olive oil. Perfect as a dip or spread for tartines, especially when paired with trout or seasonal vegetables.

This Recipe Features:

Fishwife Trout

$33.00

Fresh and zesty English Pea Puree made with blanched peas, lemon, mint, and olive oil. Perfect as a dip or spread for tartines, especially when paired with trout or seasonal vegetables.

This Recipe Features:

Fishwife Trout

$33.00

Ingredients

• 2 lbs english peas in their shell
• 2 lemons (zest + juice)
• 1/4 cup fresh mint
• 1/4 cup olive oil
• salt to taste

Directions

Set a large pot of water to boil. while waiting for the water shell the peas (if english peas aren’t in season you can also sub in half cup thawed frozen peas). Once the water comes to a boil season the water with a small handful of salt. Quickly blanch the peas in the water for 60 seconds then drain on to a sheet tray until cooled. In a food processor or blender mix together the peas, lemon juice and zest and mint. While blending the mixture slowly add in the olive oil and then season with salt to taste. Serve in a bowl as a dip alongside trout or spread on a tartine paired with trout and vegetables.