I recieved my first order of fresh peas for the season. On a scale of 1 to 10 there were a 8.5. All the starch has not yet converted to sugar, there best when they are really sweet. However, this did not stop me from using them today. This dish was made from left overs and do not mean from last night. Earlier in the day, I was doing a tasting event for some clients from a museum that wanted really artistic presenations with the flavor to match. I had a smoked- artichoke emulsion, shucked- blanched peas, pea tendrils and some perfect little golden corn shoots from todays tasting. We had some huge tomatoes that I blanched off, de-seeded and made it in a long strips. I simply cured it with salt and a touch of sugar for 30 minutes and rinsed it off. I believe the halibut was the natural way to go for developing the last stage of this dish. A simple pan roast with a touch of lemon juice and black truffle oil did the trick. JM
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