He was coating individual salmon eggs with the pea purée.

You should have 1/2 cup tarragon-green pea purée.

To serve, divide pea purée between two plates and add scallops.

For years, I've made a fresh pea purée spiked with mint.

Spoon a bit of pea purée onto each of 4 plates and top with a piece of fish.

The flavour of the pea purée improves when slightly chilled.

For the pea purée, cook the peas in boiling, salted water for 5-6 minutes.

Spoon some pea purée into each of four ramekins and top with the ham mixture.

Dissolve cornstarch in remaining broth and whisk into pea puree.

A green pea purée that is fragrant with mint adds a fresh herbaceousness and texture.