📝 About This Recipe
This dish is a celebration of spring, capturing the fleeting sweetness of tender English peas at their absolute peak. By gently poaching the peas in a fragrant, buttery emulsion infused with fresh mint and bright citrus, we elevate a simple garden staple into a sophisticated side dish. It is a quintessential British-inspired preparation that balances earthy sweetness with a refreshing, herbaceous finish.
🥗 Ingredients
The Peas
- 3 pounds Fresh English Peas (weighed in the pod; yields about 3 cups shelled)
- 1 tablespoon Kosher Salt (for the blanching water)
- 2 cups Ice Cubes (for the ice bath)
The Aromatics and Sauce
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Shallot (very finely minced)
- 1 small Garlic Clove (grated or smashed into a paste)
- 1/4 cup Vegetable Stock or Water (to help create the emulsion)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 teaspoon Lemon Juice (freshly squeezed)
Herbs and Seasoning
- 1/4 cup Fresh Mint Leaves (tightly packed, then chiffonade cut)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon, for finishing)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 teaspoon Granulated Sugar (optional, to enhance sweetness if peas are older)
👨🍳 Instructions
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1
Begin by shelling the English peas. Gently pull the string from the top of the pod down the seam, pop it open with your thumb, and roll the peas into a bowl. Discard the pods.
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2
Prepare an ice bath by filling a large bowl with cold water and two cups of ice. Set this aside near the stove.
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3
Bring a medium pot of water to a rolling boil. Add the tablespoon of kosher salt; the water should taste seasoned like the sea.
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4
Add the shelled peas to the boiling water. Blanch them for exactly 90 seconds to 2 minutes until they turn a vibrant, bright green and are just barely tender.
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5
Immediately drain the peas and plunge them into the ice bath to stop the cooking process. This preserves their color and snap. Once cool, drain them again and pat dry.
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6
In a wide skillet or sauté pan, melt 1 tablespoon of the butter over medium-low heat.
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7
Add the minced shallots to the pan. Sauté for 3-4 minutes until they are translucent and soft, but do not let them take on any brown color.
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8
Stir in the garlic paste and cook for just 30 seconds until fragrant.
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9
Pour in the vegetable stock (or water) and bring to a simmer. Let it reduce by half, which should take about 2 minutes.
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10
Whisk in the remaining 2 tablespoons of butter, one at a time, to create a glossy, thickened emulsion.
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11
Add the blanched peas to the skillet. Toss gently to coat them in the butter sauce and heat through for about 1-2 minutes.
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12
Remove the pan from the heat. Stir in the lemon zest, lemon juice, sugar (if using), and half of the fresh mint.
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13
Season with the flaky sea salt and a few cracks of black pepper. Taste and adjust seasoning as needed.
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14
Transfer the peas to a warmed serving bowl and garnish with the remaining fresh mint chiffonade for a burst of color and aroma.
💡 Chef's Tips
If fresh English peas are out of season, high-quality frozen petite peas are an excellent substitute; skip the blanching step and add them directly to the butter sauce to thaw and heat. Never overcook the peas; they should 'pop' when you bite them rather than being mushy or mealy. Adding a tiny pinch of sugar helps bridge the flavors if your peas aren't perfectly sweet from the garden. Always add the mint at the very end of the process, as heat will turn the delicate leaves brown and dull their bright flavor. For an extra creamy finish, you can stir in a tablespoon of crème fraîche or heavy cream during step 10.
🍽️ Serving Suggestions
Serve alongside a roasted rack of lamb with a red wine reduction for a classic Sunday roast. Pair with pan-seared scallops or a delicate white fish like sea bass to complement the light, citrusy notes. Fold these peas into a creamy risotto or a spring pasta primavera for a more substantial meal. Accompany with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio. Top with a few crumbles of salty feta or goat cheese for a tangy contrast to the sweet peas.