CHILLED CREAM OF GARDEN PEAS

ARGAN OIL AND SUMMER TRUFFLES

Serves 4

INGREDIENTS FOR CREAM OF GARDEN PEAS
- 1.5 kg fresh shelled green peas (put 40 g peas to one side)
- 7 dl chicken stock
- 1 dl water
- 4 cl olive oil
- 2 cl argan oil
- 50 g butter
- 1 small spring onion
- 1 pinch sugar
- 1 dl whipping cream
- 1 pinch salt
- 1 pinch of freshly-ground white pepper

PREPARING THE CREAM OF GARDEN PEAS
Brown the sliced spring onion in olive oil, add the raw garden peas; confit them on a low heat.
Add the chicken stock and water, cover and slowly simmer on a low heat for approximately 15 minutes.
Transfer the contents to a mixer bowl, add the sugar, butter, whipping cream, and the salt and pepper; blend at high speed.
Add the argan oil.
Store in the fridge.

PRESENTATION
Cook the remaining 40 g of garden peas in salted water for 3 minutes.
Arrange them at the bottom of four Burgundy glasses and pour the cold garden pea cream on top.

FINISHING TOUCHES
- Grate 40 g of fresh truffles onto the green pea cream
- a few sprigs of chervil
- a drop of argan oil

RED MULLET WITH TAPENADE
POTATOES AND SUN DRIED TOMATOES

Serves 4

INGREDIENTS FOR RED MULLET
- 8 filets of small red mullets, boned
- 4 sprigs of fresh thyme
- freshly ground salt and pepper
- 4 drizzles of olive oil for the red mullets

Marinate the red mullet fillets with the thyme and olive oil, then grill them, skin side down.

PREPARING MARINATED POTATOES

- 8 small Rosevalt potatoes in salted water with:
- a drop of olive oil
- 1 branch of thyme
- 1 laurel leaf
- 1 clove of garlic (with the skin)

Cook the potatoes until still firm, then peal, slice and drizzle with:
- a few drops of olive oil
- a few drops of balsamic vinegar
-  freshly ground salt and pepper
- fresh thyme flower
- 1 small shallot, thinly sliced
- 4 small Niçoise Olives, pitted and chopped

Store at room temperature.

PREPARING THE VINAIGRETTE
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- 1 pinch of salt and 1 pinch of freshly ground pepper
- 8 sun dried tomato petals, thinly diced
- ½ tea spoon of black olive tapenade
- 4 leaves of basil, thinly chopped
- 1 small shallot, thinly sliced

PRESENTATION
Arrange the potato slices in the middle of the plate.
Place the red mullet fillets on top of them.
Drizzle with vinaigrette.
Decorate with a few rocket leaves.