Photo Credit: Evan Sung

Orange-Patis Butter: In a medium bowl, using a rubber spatula, mix together the butter, pastis, orange zest, salt, and white pepper until well combined.

English Pea Ragout




10 min


00 min


1/4 cup unsalted butter

1 small leek (1/2-inch dice)

1 small bulb fennel, (1/2-inch dice) (about 2 cups)

3 cups fresh English peas (from 2 1/2 to 3 pounds unshucked peas)

6 ounces unsliced fennel salami, diced in 1/2- inch pieces

Kosher salt and freshly ground white or black pepper

2 to 3 tablespoons Orange-Patis Butter, softened to room temperature, plus more for serving (recipe followers)


  1. To make the ragoût, warm a medium cast-iron pan over medium heat on the grill (alternately, warm a skillet on the stove over medium-high heat to cook the ragoût there).

  2. Melt the butter, then add the leek and fennel.

  3. Cook, stirring occasionally, until the leek has softened, about 2 minutes.

  4. Add the peas and salami; season with salt and white pepper. Cook until everything is just warmed through, about 2 minutes.

  5. Add a few dollops (one per person) of the orange-pastis butter and remove from the heat; serve hot.

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