THE SMART TRICK OF SAUCE CARTS THAT NOBODY IS DISCUSSING

Hello Nagi, Quite a lot of your recipes involve eschalots (my dad accustomed to expand them in England, we known as them French shallots). I simply cannot get them listed here and am wanting to know what could be the best substitute, as I’ve managed to have keep of some frozen monkfish and would like to make this pea puree to go together with it