Add a moat
of sake reduction sauce, a few steamed
snow pea pods, and you will have re-created a dish that looks and tastes exactly like the number one fish dish at The Factory.
When we eat green beans and similar vegetables like
snow peas, we eat the
pod with the seeds — the seed contains the vast majority
of the problematic elements.
INGREDIENTS Handful
of snow peas or edible -
pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful
of parsley, handful
of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh
peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil