Velouté de petits pois, œufs de saumon

Pea Velouté with Salmon Roe

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

  1. Peel and roughly chop the garlic and shallot.
  2. 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.
  3. Blend with the cream, then strain through a fine sieve.
  4. 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

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