More Info »"/>

The Triton

Career

Floral Scented Sweet Garden Pea Sauce

ADVERTISEMENT

A boat is a floating five-star hotel that changes locations constantly. Most of the time, those location changes are to the benefit of the guests and many times they are far from convenient for the crew. As convenience exits the building, it takes along with it the availability of fresh produce and replaces it with the ingenuity of replicating freshly picked vegetables with frozen or dried ingredients.
This doesn’t necessarily have to make our jobs difficult, but rather, we just need to adapt and get more creative and keep recipes such as this one at our disposal.
Although this dish is made from predominantly frozen and dried ingredients, it will still yield a fresh “straight-from-the-farm” flavor that sometimes your menu really needs when land and provisions are far from sight.
I served this as a thickened sauce with butter roasted Chilean sea bass and a chickpea ragout.
By doubling the stock quantity and still reducing it by half, you will thin the consistency and transform this sauce into a delectable soup

Ingredients:

Floral Scented Sweet Garden Pea Sauce MARK GODBEER

Floral Scented Sweet Garden Pea Sauce
MARK GODBEER

4 Tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
1 tsp dried thyme
1 tsp dried lavender
1 tsp onion flakes
Pinch of chili flakes
½ cup of chopped green onion tops (optional)
8 cups chicken stock (or veg stock)
4 cups of thawed frozen peas

Preparation:
In a heavy-bottomed stock pot set at medium, sauté the onions and garlic in olive oil until lightly browned.
Add the dried herbs and spices and sauté for a few minutes longer. Add the optional onion tops if desired.
Add the chicken stock and slowly simmer for ½ to 1 ½ hours, until it has reduced by half. Remember to stir occasionally. (If not needed immediately, remove from the stove until dinner service.)
Add the peas and stir for one minute, then transfer the mixture to a Vitamix and blend for one minute.
Serve immediately. Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years. Contact him through chefmarkgodbeer.com.

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

PBIBS17: Crowds show up for busy, sunny Saturday

PBIBS17: Crowds show up for busy, sunny Saturday

As the sun came out and winds died down, yacht crew were finally able to tend the crowds. Photos by Dorie Cox and Lucy Chabot

PBIBS17: 14 yachts compete in Top Notch Tabletop challenge

PBIBS17: 14 yachts compete in Top Notch Tabletop challenge

Photos and story by Dorie Cox Melanie Wilkinson used to joke about what interior yacht crew were really doing all day. She worked as a …

PBIBS17: European builders increase presence in Palm Beach

PBIBS17: European builders increase presence in Palm Beach

By Dorie Cox The 32nd annual Palm Beach International Boat Show weathered several squalls on opening day. The first that hit about an …

New restrictions to affect travelers to U.S., UK from eight countries

New restrictions to affect travelers to U.S., UK from eight countries

By Dorie Cox New restrictions on airplane travel to the United States and United Kingdom from several countries in the Middle East may …