Creamy green peas with fried shallots

Ingredients:

• 3 small shallots, thinly sliced
• 1 cup light cream
• 0.5 cups flour
• A pinch of cayenne pepper
• Vegetable oil, for frying
• 2 packages of 280 g frozen green peas
• 1 package (150 g) of soft cheese with garlic and herbs (for example, Boursin)
• 1/4 tsp. grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• 2 tbsp chopped fresh parsley

Preparation:

1. In a small bowl, combine the shallots with 1/4 cup cream and a generous pinch of salt and black pepper. Set aside for 10 minutes.
2. Meanwhile, in a medium bowl, whisk together the flour, cayenne pepper, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Heat about 1/2 inch of vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the cream, coat them in the seasoned flour, and cook, stirring, until golden and crisp, 4 to 6 minutes. Transfer them with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet if needed and cook the next batch.
3. Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup cream and cheese to the pan and cook over medium heat, stirring, until creamy. Add the lemon zest, nutmeg, and a few grinds of freshly ground black pepper. Stir in the peas to coat completely; season with salt and pepper to taste.
4. Remove the pan from the heat and stir in the parsley. Transfer to a serving platter and top with the fried shallot rings.
   
   

   Note

   
   Prepare the creamed peas (Step 3) 1 day ahead of serving; cover and refrigerate. Reheat over low heat, adding 1-2 tablespoons of cream to thin the sauce, then stir in the parsley. Fry the onions just before serving.