Pea purée, roasted cauliflower & pickled beans

Peel and finely chop the shallot.

Put butter in a pan and wait until it starts to foam. Add the shallot and sauté until golden.

Add peas, season well with salt and pepper. Add broth and reduce by half. Finally, add milk and cream, stir, bring to a boil and let cook for 7 - 8 minutes.