For Easter, serve an original and delicious dish. Prepare a pea cream and breaded eggs with Croustissian®, the maison’s famous rye crackers, topped with smoked pike roe.
Preparation: 20 minutes • Cooking: 20 minutes
Ingredients for 4 people
For the pea cream
- 600 g shelled peas (fresh or frozen)
- 1 spring onion
- 1 tablespoon crème fraîche
- Fleur de sel
- Freshly ground pepper
For the breaded eggs
- 4 eggs + 1
- ½ pack of Croustissian®
- Frying oil
For plating
- 125 g of smoked pike roe
Method
For the pea cream
- Chop the spring onion and sauté in olive oil.
- Add the peas, cover with salted water and cook for 15 minutes.
- Blend with the crème fraîche (set a few peas aside for garnish). Season with salt and pepper.
- Strain through a fine sieve for a smooth texture.
- Keep warm on very low heat.
For the breaded eggs
- Boil the 4 eggs for 6 minutes, then cool in cold water.
- Blend the Croustissian® into breadcrumbs.
- Beat the remaining egg in a shallow dish.
- Peel the boiled eggs, dip them in the beaten egg and then in the breadcrumbs. Repeat.
- Fry in hot oil until golden brown. Drain on paper towels.
For plating
- Pour a base of pea cream into each plate.
- Cut the eggs in half and place them on the cream.
- Add a teaspoon of smoked pike roe on top.
- Decorate with the reserved peas and serve immediately.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
