This is a lovely French side dish, that elevates the humble pea to a whole new level, as they are cooked a delicious combination of white wine and chicken stock.
In my version, I've used shallots as the onion element, but traditionally pearl onions were often used. Sliced spring onions are also a great option, either instead or as well as shallots.
Lettuce is a key component, and is commonly thinly sliced and then added into the stock, along with the peas. I've used Little Gem lettuces, which I've griddled beforehand to give them a lovely char. It elevates the dish, but if you want to keep it simple then stick with the more traditional approach.
The lettuce can be Little Gem, but also Romaine or Cos Lettuce work really well. Enjoy!
Knob of butter and drizzle of olive oil
2 shallots (and/or Spring onions)
1 clove of garlic
1 large or 2 small Little Gem lettuce
50ml white wine
200ml chicken stock
Seasoning
200g frozen peas
Parsley or Mint (optional garnish)
- Remove the tough outer leaves from the lettuces.
- Trim the base of the lettuces, being careful not to remove the base entirely.
- Cut each lettuce in half, and then into quarters if the lettuces are small.
- Brush with olive oil.
- Heat a griddle pan, and when the griddle is nice and hot, griddle the lettuce on each side for a few minutes until charred.
- Thinly slice the shallot(s).
- Peel and finely grate or thinly slice the garlic.
- Heat the butter and oil in a sauté pan.
- Once the butter has melted, add the shallot and sauté over a low heat until translucent.
- Add the garlic and sauté for a couple more minutes, being careful not to let the garlic burn.
- Increase the temperature and add the wine, and let it bubble away for a couple of minutes before adding the stock.
- Throw in the peas, season and stir well.
- After a couple of minutes, add the charred little gem. Cover the pan and cook for 2-5 minutes, until the gem are tender.
