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- Remove the peas from the pod.
- Fill a pan with water and 1% salt and bring this to the boil.
- Blanche the peas in plenty of water. This takes approximately one minute.
- Cool immediately in iced water.
- Drain thoroughly in a sieve.
- Shell the peas a second time. Press the bottom of the pea between your thumb and index finger to easily release the pea from the skin.
- Right before serving, braise the peas in a little butter to warm them, and season with salt and pepper.
- In a lamb and/or veal composition.
- In a composition with lobster or langoustine.
- In a composition with green asparagus, bacon, and poached egg.