Gallo Popietas Recipe with pea cream

Duck the peas and put the pods to cook in a casserole with water and a pinch of salt. Strain the broth, place it in a casserole and cook the peas for 5 minutes. Crush them with an electric blender and reserve. Put to cook in a casserole with water and salt, the leek cut into 5-6 centimeters canes and the tips of the green asparagus. Remove from the casserole, cut the green asparagus in 4 along and reserve. File the roosters, retir them the skin and wrap them on itself leaving the part where the skin was inside. Shake them and place them in a source suitable for honor. Pour the txakoli on top and introduce in the oven to 200ºC, for 5 minutes. Water with a good stream of oil. Regarding fish, I recommend you consume it fresh when it has a smell of sea, firm meat, red guts and bright eyes. Or keep it in the refrigerator for a maximum time of 2 days. If not consumed at that time, it must be frozen.