Dilmah Seven Star Tea

SLOW COOKED-CODFISH AND GREEN SENCHA

Food : Main Courses

SLOW COOKED-CODFISH AND GREEN SENCHA

IngredientsGreen 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