Dilmah Seven Star Tea


Food : Main Courses



Green Tea Granite
• 400ml Water
• 8g Dilmah Green Sencha
• 2g Salt
• 100g Cucumber Juice
• ½ Piece Lime Juice
Green Tea Marinade
• 200ml Water
• 50g Sugar
• 50g Natural Vinegar
• 8g Sencha Green Tea
Lime Creme Fraiche
• 100g Crème Fraiche
• ½ piece of Lime Zest
• Salt
Green Tea Oil
• 400g Sunflower Seed Oil
• 20g Sencha Green tea
Slow-Cooked Codfish
• 200g Codfish
• 2g Salt
• 4g Sencha Green Tea

MethodGreen Tea Granite

  • Bring the water and salt to a boil, infuse the Sencha Green tea for 5 minutes. Add the other ingredients and mix well. Freeze overnight.
Green Tea Marinade
  • Bring all the liquids to a boil and infuse the Sencha Green Tea. Let it cool. Use this marinade to infuse the cucumber slices.
Lime Creme Fraiche
  • Mix everything together
Green Tea Oil
  • Mix everything together, vacuum and let it infuse for 24 hours at 50C. Use this oil to slow cook the codfish in.
Slow-Cooked Codfish
  • Roll the fish through the salt, let it stand for 2 hours and wash the fish. Then roll it through the green tea and let it marinate overnight. Cook the fish at 52°C in green tea oil.

The range of Dilmah Tea used

  • Natural Green Tea Selection

The variety of Dilmah Tea used in the recipe

  • Sencha

Created by : Joost Van der Hoven