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- Briefly blanch the shelled peas and plunge them immediately into iced water.
- Double-pod the peas and set aside the skins. Use the peas for another preparation.
- Place the skins on a tray lined with baking paper, lightly salt them and dry them in an oven at 70°C.
- In combination with green legumes, shellfish and crustaceans, and herbs.
- As a finish for a dish with lamb.