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Peas, caviar, lemon curd

tangma27

Peas, Caviar, CS's Lemon Curd, Pea Juice (I DID IT), Dill Oil

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tangma27

I ended up using fresh peas just because they still had them at the farmer's market somehow but on that note frozen peas are great but i've never eaten them "raw" so i didn't even bother.

jeffreybkim

Wow. Gorgeous plating.Did you use fresh peas or frozen? Many chefs seem to go for frozen because they think the flavor just cannot be matched (for the most part). I haven't experimented enough myself to come to my own conclusions.

seijoed

Super pretty.

tangma27

The dill oil is just blanched dill blended with oil and passed through a sieve with a bit of sodium bisulfite, similar to the basil oil recipe chefstep's has! I just blended up blanched peas (pod and peas) and added some pectinase and pressed the juice through a sieve. It was nice a sweet

tangma27

I just blended up blanched peas (pod and peas) and added some pectinase and pressed the juice through a sieve! Honestly I don't even know if the pectinase was neccessary but im sure it increased the yield? I did noticed that the extra pea juice I had separated out after sitting in the fridge, really clear pea juice on top (almost as clear as water) and sediment on the bottom-not sure if thats a function of pectinase or just natural separation.

fitzek2000

Amazing dish: 1: how did u do the dill oil? How did u do the pea juice?

fisher23

So how did you make the pea juice? And were you happy with the results?