Green Pea Flans with Sautéed Pea Vines & Morels
Greg Atkinson, Restaurant Marché, Bainbridge Island, Washington / May 2012
For 6 servings
• 4 Tbsps. unsalted butter, plus more for cups and parchment
• 1 sm. onion, thinly sliced
• 10 oz. shelled English peas
• 1/2 cup heavy cream
• 4 lg. eggs
• 1/2 tsp. fine sea salt
Heat combi oven to 220°F at 30 percent humidity.
Coat insides of 6 4-oz. soufflé cups with butter; place on baking sheet; reserve.
Heat 4 Tbsps. butter in large saucepan set over medium heat; add onion; sweat until softened (about 5 minutes); add peas and cream; bring to a boil; cover; reduce heat to low; simmer until peas are heated through (about 2 minutes); remove from heat; reserve (keep warm).
Pulse eggs and salt in a blender; add pea mixture; puree until smooth; divide pea mixture among soufflé cups; cover cups with buttered parchment paper; cover with foil; bake until centers are slightly puffed (about 45 minutes); remove from oven; reserve (keep warm at 140°F up to 1 hour).
• 3/4 cup vegetable stock
• 1 Tbsp. Chinese oyster sauce or mushroom soy sauce
• 1 tsp. cornstarch
• 3 Tbsps. olive oil
• 6 oz. morel mushrooms, thinly sliced
• sea salt
• black pepper, freshly ground
• 1 lg. bunch young pea tendrils (about 1/2 lb.) or spinach, rinsed, dried, and reserved in refrigerator
Whisk stock, oyster sauce, and cornstarch in a bowl; reserve.
To serve, turn out flans onto serving plates; heat 1 1/2 tsps. olive oil in sauté pan over medium-high heat; add 1 oz. morels; season; cook, stirring, until heated through (about 2 minutes); add small handful pea tendrils; cook, tossing with a pair of tongs, until coated with oil (about 30 seconds); add 1 oz. stock mixture; cook, tossing vines, until liquid is reduced to shiny glaze (about 5 seconds); mound on top of a flan; repeat with remaining ingredients and flan.
What to drink: Domaine des Baumard Savennières Loire Valley 2010