- By Pablo González, 2 Michelin star chef
🥄 When shopping at the market for your restaurant, Pablo discovered that the pea pod is that part that causes the purchase price to rise a lot by influencing the final weight of the product. In addition, we tend to throw away the pod and do not take advantage of the full potential it can offer us.
In this recipe, the chef will teach us how to use them to prepare them in a different and original way, boosting all the flavor that they give us to the dishes
PEAS SHEET LIQUEFIED
- Once the peas are peeled, we save the pods, which we can even freeze beforehand so they don't go bad.
- We put a water to boil in a saucepan where we will pour the pods of the peas for 2 minutes. From there we will quickly remove them and pour them into a container with water and ice, where we will cool them and activate the chlorophyll.
- We remove them from the ice and drain them, placing them in a bowl, where we season them with oil and salt.
- Sauté the seasoned pods in a pan over hot heat without browning too much.
- Finally, it only remains to pass the pods through the blender, where we will obtain an impressive green pea nectar.
Here I give you another recipe where you can apply this delicious smoothie.
HAKE WITH SHEATH LIQUEFIED SIDE
In this preparation, what we will do is ask our trusted fishmonger to remove the loins of the hake (if possible, they can also be slices).
- In a saucepan we put a finger of virgin olive oil and we add a slices of peeled garlic. We place the saucepan over the fire very slowly so that it is confit and very little by little browning.
- In a frying pan with a little oil, grill the hake.
- When we have it almost ready, we add the pea pod smoothie and let it cook for a few minutes.
- When we are about to remove them from the heat, add some fresh peas and let them cook for a few seconds. We will be ready to plate!
- Once it is served on the plate, we will put the garlic chips and a little oil from the one we made previously.
And so we would have our delicious hake ready, making the most of our peas.