How to make
Finely chop the onion and garlic and stew them in olive oil. After they soften, we add the strained peas until they are also stewed.
Add the butter and let it melt. Then we pour the cream and milk, stir and wait for it to boil.
After a few minutes, as the sauce thickens slightly, we start stirring until it thickens completely, then remove the pan from the heat.
We blend the peas until a homogeneous mixture is obtained and finally season the fish sauce with black pepper and salt.
The Pea Velouté is a sauce which is especially suitable for fish and seafood.
