ingredients

18 slices of Gravlaks lemon or shallots
600 g of peas
1.5 liters of vegetable broth
2 branches of fresh or frozen lemongrass
2 nice shallots
2 fennel bulbs
Salt, pepper, olive oil

Steps

Step 1

Cook the peas for 7 minutes in the vegetable broth with 2 branches of lemongrass (take only the tender part, about 7 cm from the base) and
chopped shallots.

2nd step

Divide everything in ice-cold water, keeping the cooking broth apart.
Mix peas and lemongrass with broth until desired consistency.

Step 3

Season with salt, pepper and olive oil.

Step 4

Cut a few petals of fennel in peak and cook for 10 min in vegetable broth, cool after cooking.

Step 5

Pour the cream of peas in a verrine.

Step 6

Make a brocheae with Gravlaks and some petals of fennel.

Step 7

Place the brocheae on the verrine.

Step 8

Serve cold.

tips

Variant :
You can substitute peas with gourmet peas with fresh mint or young leeks or green asparagus or natural white asparagus
also.