Pea Purée, Roasted Cauliflower & Pickled Pods

INSTRUCTIONS FOR PEA PURÉE

• 1
  Peel and finely chop the shallot.
• 2
  Put butter in a pan and wait until it starts to foam. Add the shallot and sauté until golden.
• 3
  Add the peas, season well with salt and pepper. Add the stock and reduce it by half. Finally, add the milk and cream, stir, bring to a boil, and let it cook for 7 - 8 minutes.
• 4
  After cooking, blend the entire contents of the pan into a smooth purée, then pass it through a fine sieve.
• 5
  Finally, you can season with lemon juice, or add more salt if needed.

INSTRUCTIONS FOR ROASTED CAULIFLOWER

• 1
  Put butter in a small saucepan and start heating it. Once it starts to foam, reduce the heat to a minimum and wait until it turns brown and smells nutty. Be careful not to burn the butter. Ideally, strain it through a fine sieve and cheesecloth.
• 2
  Cut 2 thicker slices from the cauliflower, approximately 1.5 - 2 cm thick, so that the individual florets do not fall apart and the slices remain whole. Season them well with salt and pepper on each side.
• 3
  Heat the brown butter in a pan. Add the cauliflower slices and roast on each side until the cauliflower is soft and golden brown.

INSTRUCTIONS FOR PICKLED PODS

• 1
  Bring a pot of well-salted water to a boil.
• 2
  Trim the ends of the pods and cut them into smaller pieces about 3 cm long. Boil them in boiling water for 3 minutes. Then immediately cool them in a bowl of ice water.
• 3
  In a small saucepan, mix the wine vinegar with honey. Add 80 ml of water and bay leaves. Bring everything to a boil and reduce the liquid to a minimum, so that approximately 3 - 4 tablespoons of liquid remain in the saucepan. Strain the reduction into a bowl.
• 4
  Add the cooked pods to the reduction and mix well. Season with salt and freshly ground pepper.

SERVING

• 1
  Place the pea purée on a plate. You can use a dispensing bottle or a spoon.
• 2
  Separate the individual florets from the cauliflower and arrange them on the plate. Add the pickled pods and garnish with fresh dill or pea shoots if desired.