Pea and Herb Purée, Crushed Potatoes
A bright green purée quenelled beside potatoes crushed and fried until the edges catch.
That green disappears the moment the purée is over-cooked or held warm too long. Blanching hard, chilling fast and warming only to order is the only way it survives to the table.
The potatoes are crushed rather than cut so there are broken edges to fry crisp.
