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kochsalat mit erbsen (braised lettuce & peas)

snacks and sides | serves 8
(see picture: front right)
1 Blanch lettuce for a few seconds in boiling salted water. Refresh in cold water, drain and squeeze dry. Cut leaves into very fine strips and reserve.
2 Make a roux with the flour and butter, heat broth and pour into roux and whisk immediately then simmer for ten minutes stirring continuously. Add the lettuce and the peas to this sauce and bring to the boil then season with salt, pepper and a grating of nutmeg.
3 If you want to finish the dish with a little brown butter, place the 30g of butter into a non-stick frying pan. Melt the butter over a medium heat until the butter turns a light brown and smells biscuity. Remove from the heat immediately and pour over the kochsalat mit erbsen.


Recipe by Plachutta restaurant, Vienna, Photography by Lisa Linder
• from Jamie Magazine issue 4