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1 tbsp olive oil
1 garlic clove
40g fresh breadcrumbs
90g unsalted butter
1 French shallot, finely chopped
2.5 tbsp tarragon vinegar
3 tsp lemon juice
2 tbsp chopped tarragon leaves
500g sugar snap peas, trimmed |
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Method :
Place the oil
in a frying pan, add the garlic and heat gently for 1 minute, or until
the garlic starts to become translucent. Remove the garlic, add the
breadcrumbs and cook them over medium heat for 3 minutes, or until they
are crisp and golden, stirring to prevent them from catching. Remove
from the pan and allow to cool. Melt 2 tsp of butter in a saucepan then
add the shallot and cook for 5 minutes, or until softened. Add the
tarragon vinegar and cook until it has almost evaporated, then add the
lemon juice. Slowly whisk in the remaining butter, a little at a time,
until the mixture thickens. Stir in the fresh tarragon and season.
Blanch the sugar snap peas in boiling, salted water for 5 minutes. Toss
the peas with the tarragon butter and sprinkle with the toasted
breadcrumbs before serving.
Serves 4
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