Blanched Spring Peas with Saffron Crème Fraîche and Cyprus Flake Salt
Peas are so perfect on their own, it’s a wonder it ever occurred to anyone to cook them in the first place. But fortunately someone did. A trillion peas later, after endless refinements on the art of making a pea more perfect than a pea, the French Laundry created its cold pea soup, a spring rain cloud of viridian sugars skimming a truffled forest. But before Thomas Keller could make his soup, we had to grow up watching Julia Child chiding us about making the blanching water incredibly hot, and salting it, and treating the pea with the utmost love and care. It was Julia Child who rescued cooked peas from the ignominy of creamed cafeteria concoctions, restored their preciousness, and gave them back to us like so many incandescent pearls rolled from the fair hand of nature. A drop of saffron cream shot through with a taut bolt of salt cradles and charges this blanched pea with its own electricity.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a quart of water to a boil in a saucepan over medium-high heat.
Step 2
Meanwhile, crumble the saffron into the vermouth in a small bowl and set aside until the vermouth turns golden, about 5 minutes. Mix in the crème fraiche.
Step 3
Add the sel gris to the boiling water. When the water returns to a boil, stir in the peas and boil for about 3 minutes, until the peas are bright green and tender. Drain thoroughly.
Step 4
Serve the peas dolloped with the saffron crème fraîche and seasoned with a pinch of Cyprus Silver per serving.
