Recipe for peas, redcurrants, hazelnuts and beurre blanc

Ingredients (for one person): 125g of fresh peas

Recipe: Reduce the white wine over low heat.

Meanwhile, finely chop the red onion.

Toast the hazelnuts for a few minutes in a pan, then roughly chop them.

When the white wine has reduced, gradually add the butter while stirring gently.

In a hot saucepan with a knob of butter, cook the peas. Add two tablespoons of water and a pinch of salt.

Remove the peas from the heat and add the beurre blanc, onion and currants. Stir.

Arrange on a plate, add the hazelnuts and a few fennel flowers.

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