Pea and salted lemon crémeux

A light and delicate crémeux made with iota. The flavour of the peas is supplemented with salted lemon to create a refreshing element in this dish.

Creation by Philippe Favié, Latour*(Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Makes 750g.

Pea and salted lemon crémeux

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salted lemon



iota per 1 litre

As needed:


salt and pepper

Preparation method

  • Chop the shallot into quarter rings.
  • Gently fry the shallot and add the peas and the milk.
  • Allow to cook for five minutes.
  • Add the salted lemon to the mixture and blend to create a smooth mixture.
  • Pass through a fine sieve.
  • Add the iota and season to taste with salt and pepper.
  • Use a blender or hand-held blender to create a smooth mixture.
  • Bring the mixture to the boil again and then pour into moulds of the desired shape.

Serving suggestions

  • As a vegetable component to serve with a fish dish with shellfish or scallops.
  • As a vegetarian amuse-bouche, with double-podded peas.
  • Use in a dish with components of radish, tarragon, and mayonnaise.
  • Use in a dish with components of avocado, celery, and green herbs.

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