ENGLISH PEA MOUSSE WITH WILD ASPARAGUS FRICASSEE
A GREAT vegetarian starter; the mousse can be eaten hot or cold but I just love it slightly warm with the sharpness of the vinegar bringing through the great flavours. Serves 4 Ingredients Pea Mousse ●● 100ML whipping cream ●● 100G petit pois peas ●● ONE egg ●● SALT and pepper ●● NUTMEG to taste Fricassee One bunch asparagus - blanched One beef tomato – blanched and de-seeded One shallot finelychopped Two tablespoons white wine vinegar Six tablespoons olive oil One teaspoon sugar Babyshoots Method: 1. For the pea mousse, place the cream in a pan and reduce slightly. Add the peas and egg and blend until smooth. Season. 2. Pour into cling film-lined ramekins and bake in a bain-marie in an oven at 120°c for approximately 15 minutes until set. 3. For the wild asparagus fricassee arrange the spears on serving plate, mix together the vinegar, oil, shallots and sugar, cut the tomato into 1cm cube size and add to the mix, season to taste. 4. When ready to serve, place the cooled pea mousse on the plate alongside the asparagus, spoon over the dressing and finally scatter with some baby shoots.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter