Celebrate the arrival of sunny days with this spring-colored green velouté.
Preparation: 15 minutes • Cooking: 6 minutes
Ingredients for 4 people
- 120 g Petrossian salmon roe
- 1 shallot
- 1 kg fresh or frozen shelled peas
- 1 garlic clove
- 40 cl heavy cream
- 40 g butter
Method
- Peel and roughly chop the garlic and shallot.
- In a saucepan, sauté the peas with garlic, shallot, and a little butter. Cover with water and cook at high boil, covered, for 6 minutes.
- Blend with the cream, then strain through a fine sieve.
- Adjust seasoning, pour into bowls, and top with Petrossian salmon roe.
Extra tip
This velouté is also delicious cold! For even more freshness, add fresh herbs (like mint) and a few drops of olive oil.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
