are a product of minnesota and what's great about about peas right now is spring and the sweetness of them and so we try and use them for as long as we can th are big piece what's so what we did with these is we we shelled them obviously and then we cook them in salted water blanch them and shock them in ice  water to preserve the green chlorophyll just to keep the peace nice and green if you don't do that they're going to turn brown so this is this is a really simple sauce this sauce can be served cold it can be served at room temperature or you can heat it up it's it's entirely up to you so so first thing we're going to do is we're going to add the peas to a blender or you can do this in a food processor as well but this is a high speed  it bullion they and then it got the name port leon because they used it to poach fish primarily other meats but really it's fresh vegetable stock and we certainly sell all of this in our in our market again from this is minnesota product but minnesota product as far as my vegetable garden at home so so at any rate this is when you want to season it now the reason why you want to put your salt in now a couple of pinches of salt and we're going to use some white pepper and not black pepper and the reason we're doing that is because the white pepper will not show up in the sauce a few black pepper level specks of black in your sauce and white pepper dissolves more easily white pepper black pepper the same pepper white pepper corns are just black peppercorns with the shell has been removed so it's a little bit spicier so you have to be a little bit more judicious in the way you use it so we put the salt in now because we're going to do to finish this is we're going to add some of this sunflower oil to it and you can also use grapeseed oil which is another very high burn  does not dissolve and while so if you want the salt to be distributed evenly through the dish you have to make sure you put it in with the liquid ingredients and leave the oil out until the  so now i'm confident that the salt has been dissolved and so now we're going to do is we're going to take off the top of this one we're going to leave this part on we're to take this off and we're going to we're going to turn this on we're going to slowly add the oil we're blending the soil and slowly alley which which are which are peace was a very popular dish when i was a kid all right so so we're going to taste this and see if we need a little bit of extra seasoning that's perfect all right so we're going to cook the fish all right so this particular fish we dusted in a little bit of corn meal now what we have here is a bit seasoned with with salt and black pepper and we're going to just kind of shake off the excess leaves a combination of two different types of corn meal one is of course corn meal and and one is a fine corn meal now the idea being that the good for you so so what we want to do with this fish is we want to pan fry it and we're going to do that in a combination of some of the sunflower oil and some of this high fat butter the better doesn't burn or you are very smart yes what we're doing is we're by using this we raise the burn temperature that allows us to put whole bought or where the where the  butter solids are still in it it hasn't been clarified with lazarus to put it in the pan without having it so it raises the brown temperature ok so that's the idea behind that but the butter is giving us a little extra richness combined with the sunflower oil for the flavor that we're looking for so you don't need a watch so we just take a little bit of butter you want to put the oil in first you can see that it's already smoking so the pan you know if i put it in a hot pan and then we put our fish in now this this is a this is a stainless steel pen and it has a has an aluminum core stainless steel is a non reactive metal so you can put any sort of want to do what we want to do is we want to make sure that we're not getting any off putting flavor so we have this stainless steel pan but it has an aluminum core the reason it has an aluminum pores because aluminum conducts heat really well and stainless does not so how can you tell when it's done oh well i can tell by touch because it's very firm if if you're if you like your fish cooked all the way through i suggest not cooking it all the way through in the pan but finishing it for a few seconds in the them while few seconds more like that two minutes in the oven this fish is very very fast because it's so thin and the pan was nice and hot but you can see by looking inside that the color has changed and so this fish is pretty well done with it make sure the bottom is nice and  different types of sprouts i can see there's chard in here and there's some sprouts and it looks like there's a little bit of still and and some other must mild we're going to use again a little bit we're going to dress this with just a little bit and i encourage you not to overdress here your greens whoops this so a little bit of the sunflower oil and then we have  we can't really keep up with our own needs we actually have to supplement a little bit but so here's a little bit of pressed greens we're going to season that with a little salt and a little black pepper so that's that's ready to go and now we're just going to take a little bit of the sauce or that the bottom of the bowl were certified organic the ground so all those things are really a port it's not just about sustaining the the environment it's also about sustaining that people live on it which is why we purchase locally we think it's very important to sustain our local farmers so so all of this is been environmentally friendly in preparation it's very helpful so we have certain standards for healthfulness for sustainability for humanity in the way that the animals are being raised and also for the locale itself so i am going to give you four ladies first nurturing goodness and what's nice about the little greens and since this sauce itself is actually our room temperature so you get a good contrast of you know temperature contrast about the heat and