Green peas with Aquitaine black caviar
4 servings
50 minutes
Green peas with Aquitaine black caviar is an exquisite dish of French cuisine that combines the delicate freshness of peas with the refined taste of black caviar. The origins of this dish trace back to the traditions of haute cuisine, where textures and aromas play a key role. Its lightness and elegant presentation make it an ideal choice for a sophisticated aperitif or main course at a festive dinner. Pea puree enhanced with mineral water creates a silky base, while the gelatinous structure adds an intriguing play of textures. Onion foam gives the dish airiness and a spicy note. Aquitaine caviar crowns this culinary masterpiece, revealing marine flavor nuances. This recipe is true art in balancing freshness, richness, and elegance.
1
Bring salted water to a boil, cook 250 grams of young peas in it, and immediately transfer to ice. Mix the peas with 700 milliliters of mineral water and a few ice cubes. Transfer to a cone-shaped sieve set over a bowl, cover with baking paper, and let it sit overnight. In the morning, collect the green water.
- Green peas: 500 g
- Mineral water: 1.5 l
2
Boil the remaining peas in salted water, cool in ice water, and blend with 150 milliliters of mineral water. Add salt to taste. Then dilute half of the puree with mineral water to a sauce consistency.
- Green peas: 500 g
- Mineral water: 1.5 l
- Salt: to taste
3
Mix 75 grams of pea water with 175 grams of pea puree. Soak 2.5 grams of sheet gelatin, then squeeze and dissolve it in the pea mixture. Pour the mixture into small hemispherical molds and refrigerate for half an hour.
- Mineral water: 1.5 l
- Green peas: 500 g
- Gelatin in plates: 10 g
4
Chop the onion and sauté it in a dry pan to release its juice. Pour in 500 milliliters of mineral water and let it simmer on low heat. Strain the liquid through a sieve and add 7.5 grams of soaked gelatin and 5 grams of salt. Pour the liquid into a siphon and place it on ice for half an hour.
- Onion: 250 g
- Mineral water: 1.5 l
- Gelatin in plates: 10 g
- Salt: to taste
5
Use a spoon to scoop out the insides of the gelatin half-sphere and place it in a small serving dish dome-side up. Fill the cavity between the plate and the half-sphere with diluted pea puree using a culinary syringe. Top with Aquitaine caviar and place pea puree beside it. Pipe onion foam over the caviar using a siphon.
- Black caviar: 56 g
- Green peas: 500 g