GREEN PEAS ESPUMA AND VEGETABLES BLINIS, TOMATOE JUICE



INGREDIENTS (4 serving)
150g fresh green peas
100g -purpose flour,
3 eggs medium size
500 ml milk
500g potatoes
40g potatoe starch
200g heavy cream
60g unsalted butter
Salt and pepper
Yellow tomatoe juice (Millat if possible)

Espuma
150g fresh green peas
2 tbsp extra-virgin olive oil
½ chicken stock cube
500ml water
2 tomatoes
Fresh mint
Salt and pepper


directions
Preheat oven at 350°F (180°C).

In a large saucepan, bring water and salt to a boil. Add 300g green peas and cook it for 5 minutes. Drain it. Put it immediately in iced water to stop cooking. Drain it again, and divide it in two equal parts.

Cook the potatoes with coarse salt in oven for 35 minutes at 180°C (350°F). Remove the potatoes skin. Crush the potatoes with a fork, and incorporate the eggs (one by one) while stirring to combine, then the flour and the starch.

In a sauce pan, add milk, cream and butter, and bring it to a boil. Pour it in the potatoes & eggs mixture. Combine to get it smooth. At the end, add the peas.
Take a blinis pan and heat it on the stove. With a small ladle, pour the mixture in the pan to get thick lighly browned crepes.

Dissolve the chicken stock cube in water. Add water and the rest of the peas in the bowl of your food processor with the mint and the olive oil. Mix until you get a fine and smooth mixture. Drain it through a strainer. Reserve until cold. Chill the siphon bowl. When it’s frozen, pour the peas broth in the siphon and shake. Hold the siphon upside down before putting the gas cartridge. Reserve in the fridge for at least one hour.

Warm the blinis in oven at 80°C for 5 minutes before serving.
In a glass, pour the tomatoe juice to about one third high. Pipe slowly the peas espuma into the glass.

Serve on a plate decorated as follows : blinis on a side, glass in the middle, and on the other side a lightly dressed musclun salad (fleur de sel, ground pepper, olive oil and xeres vinegar.

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