Pea pod soup with roasted red mullet skin

Cut the pea pods into small pieces and sauté them with the spring onion and oil.

Add the vegetable broth and cook for about forty minutes.

Blend part of the pods with their liquid.

Add the remaining broth with the unblended pods to the pea cream obtained. Season with salt.

Cook the red mullet skin between two sheets of parchment paper in a pan flavored with the lemon pulp.

Serve in deep plates with the red mullet skin placed on top of the soup.