©Shutterstock/2018-CV-CNF

Adventures in the extrasensory

Shellfish and pea purée, recipe by Joy-Astrid Poinsot

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©Xavier Lavictoire
Having earned her stripes at the Institut Paul Bocuse in Lyon and survived the Top Chef competition, exuberant private chef Joy-Astrid Poinsot defies convention with a new take on the classic recipe French-style braised garden peas and bacon.

Ingredients

Serves 6

Pea purée

  • 150g fresh peas 60g to garnish
  • 300g single cream
  • 2 gelatine leaves
  • Wasabi
  • 30g mascarpone

Shellfish broth

  • 300ml white wine
  • 9g shallots
  • 1 lemongrass stalk
  • Coriander seeds

Tuiles

  • 48g shellfish broth
  • 6g plain flour
  • 12g oil

Additional ingredients

  • 45 assorted shellfish
  • 18 oysters
  • 12 green asparagus spears
  • Red chard leaves
  • Borage, nasturtium flowers and leaves and other edible flowers
  • 1 round, red radish
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©Jeanne Rivet/Anaka/2018-CV-CNF
1

Pea purée

Cook 150g of peas in a saucepan of salted boiling water for 5 minutes then drain.

Add the cream and season.

Mix well.

Melt the gelatine leaves in cold water and add to the mixture, together with the mascarpone and wasabi.

Allow to cool.

 

 

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©Jeanne Rivet/Anaka/2018-CV-CNF
2

Cooking the shellfish

Sweat the shallots and lemongrass in a pan.

Add the shellfish, stir thoroughly, then add the coriander seeds and cover with white wine.

Cover the pan and allow to simmer until the shells open.

Strain the stock and set aside.

Once cool, remove the shells and discard.

3

Tuiles

Mix all the ingredients in a small bowl.

Fry the tuiles in a frying pan over a low heat, like pancakes, with no added fat, until they start to brown.

 

 

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©Jeanne Rivet/Anaka/2018-CV-CNF
4

Side dish

Open the oysters and pat dry using an absorbent cloth.

Finely slice the radish.

Cook the asparagus spears and additional peas for 3 minutes in salted boiling water and then plunge immediately in ice-cold water.

Cut the asparagus spears on the diagonal in 3cm pieces.

Top tip from the chef :

Strain the shellfish stock with a coffee filter for great results.

 

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©Jeanne Rivet/Anaka/2018-CV-CNF
5

To serve

Make a round sweep of pea purée on the plate using a piping bag.

Add the cockles, oysters, flowers, tuiles, finely sliced radish, red chard leaves, asparagus and the remaining peas.

 

 

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©Sophie_Juby/2018-CV-CNF

Top tip from the chef

You can use any flowers in this recipe, though borage goes particularly well with the iodine accent of the shellfish.

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COLLECTION VINTAGE 2008 BLANC DE BLANCS

Supremely elegant, the 2008 vintage Blanc de Blancs is a heavenly match to this dish. Subtle notes of mint and honeysuckle enhance the creamy texture of the peas and vegetables, while generous citrus aromas evoking lemon, grapefruit and kumquat bring unexpected vibrancy to the dish. The Champagne’s freshness and zing on the palate provide the perfect foil to the sea-imbued notes of the shellfish and oysters and make a striking contrast with the wasabi.

Discover vintage collection 2008 Blanc de Blancs

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