Blanched Spring Peas with Saffron Creme Fraiche and Cyprus Flake Salt

• 1 pinch saffron threads
• 2 teaspoons vermouth
• 1/4 cup creme fraiche
• 1 small handful sel gris
• 1 pound hulled fresh spring peas or frozen green garden peas, thawed
• 4 two-finger pinches Cyprus flake salt

1. Bring a quart of water to a boil in a saucepan over medium-high heat.
2. Meanwhile, crumble the saffron into the vermouth in a small bowl and set aside until the vermouth turns golden, about 5 minutes.
3. Mix in the creme fraiche.
4. Add the sel gris to the boiling water.
5. When the water returns to a boil, stir in the peas and boil for about 3 minutes, until the peas are bright green and tender.
6. Drain thoroughly.
7. Serve the peas dolloped with the saffron creme fraiche and seasoned with a pinch of Cyprus Silver per serving.

saffron threads, vermouth, creme fraiche, handful sel gris, peas, salt

Taken from www.epicurious.com/recipes/food/views/blanched-spring-peas-with-saffron-creme-fraiche-and-cyprus-flake-salt-382458 (may not work)