Pea pancakes served with braised peas, dry cured bacon steak, poached duck egg and sherry caramel.
A superb starter or main which is super light and bursting with fresh flavour.
Sherry Caramel is taken from my previous incarnation of this dish, inspired by Restaurant Sat Bains: Ham, Egg and Peas
Ham, Egg, Peas
For the Pancakes: 350g Frozen Peas, 2 Eggs (Separated), 60g Cornflour, Sea Salt, Cracked White Pepper, Unsalted Butter (For Frying)
To Finish: 4 Dry Cured Bacon Steaks, 4 Duck Eggs, 50g Frozen Peas, 25g Unsalted Butter, Black Sea Salt, Sherry Caramel
1) Blanch the peas in a pan of boiling water and drain. Place in a blender with the egg yolk, cornflour and a good pinch of sea salt and cracked black pepper – blend until smooth. Meanwhile, whisk the egg whites to stiff peaks. Gently fold the egg whites into the pea purée mixture.
2) To cook the pancakes – heat a non-stick frying pan over a medium heat and melt a tablespoon of butter. Fry tablespoonfuls of the mixture for around 2 minutes each side or until cooked. Keep warm and continue to fry in batches until the mixture is exhausted. Keep the pancakes warm until ready to serve.
3) Meanwhile, melt the 25g of unsalted butter in a small pan and add the peas – braise until tender and season with a little salt – keep warm. Fry the bacon steaks in a little melted butter in a frying pan for 4 minutes each side or until cooked through – keep warm. At the last minute poach the duck eggs for around 2 minutes or until cooked (and still runny!).
4) Serve the pancakes with the bacon steaks, braised peas, duck egg and sherry caramel – topping with a little sea salt.