Fresh Pea Sauce
A recipe by David Bitton
When fresh green peas are in season use this sauce to your culinary advantage. It is a stylish accompaniment to any delicate meat, such as veal or chicken or lamb.
Ingredients
50 g butter
1 onion, finely diced
400 g fresh peas, shelled, blanched
500 ml litre cream
25 g baby spinach, washed, dried well
Sea salt and white pepper, to season
Method
Place a large saucepan over medium heat. Melt the butter. Add the onion,
sauté until soft and translucent. Add the blanched peas and warm through.
Add the cream, bring the mixture to the boil. Add the baby spinach, cook
until wilted. Remove from heat, blend in a food processor and pour the
sauce through a fine strainer into a large jug. Season to taste, cover and
keep warm.
