Cold Coulis of Fresh Peas and Zest of Lemon Confit

(For 1 portion)

Cold coulis of fresh peas:

• 100g fresh frozen peas
• 100g cold chicken stock
• Salt and pepper
• Limon Cress
• Scarlet Cress 

Cold coulis of fresh peas:

• Blanch and cook the peas in boiling salted water and refresh in ice-cold water.
• Drain well and blitz with a hand blender adding the cold chicken stock little by little.
• Pass through a fine chinois.

Zest of lemon confit:

• Zest half a lemon. Blanch the zest in boiling water, then icy water consecutively, three times.
• Simmer slowly for 15 minutes in 100ml of water and a full tablespoon of sugar.
• Leave in the syrup overnight, drain and use.

Limon Cress oil:

• Blanch Limon Cress quickly.
• Dry and blitz, pouring the grapeseed oil in the mixing bowl slowly.
• Finish with Scarlet Cress.

Recipe: Franck Pontais