It’s officially spring now. So what springs into your mind this time of year? Why peas of course! As soon as I hear that distinct boing from a spring that has fully sprung I start thinking about ways to cook with sweet, fresh English peas. However, as I was making this pea puree I began to wonder why I wait until spring to get so excited about peas. Peas are the ultimate vegetable. They’re reliable, versatile and almost as good frozen as fresh. In fact, most of us always have a bag of frozen peas lurking in our freezer, but it’s rare that we ever let them be the star of the show.
This halibut recipe features springtime peas (fresh or frozen) in a mash of what I’d more properly what call a pea puree. It’s not much more than lightly seasoned smashed peas blended with a little half-and-half. However, it’s a simple combination they really absorbs the surrounding flavors very well. It also adds a beautiful color and texture to your plate. GREG