Food : Appetisers
Tea Smoked Ocean Trout with Poached Egg, Broad Beans and Artichoke
Ingredients
FIRST DISH COMPONENT
Smoked Ocean Trout
• 50g Dilmah Premium Ceylon Tea
• 6 Ocean trout slices (80g each)
• 50g Jasmine Rice
• 50g Brown Sugar
• Olive Oil
• Salt
SECOND DISH COMPONENT
Poached Artichoke
• 3 Globe Artichokes (cleaned)
• 1l Water
• 250ml White Wine
• 100ml Olive oil
• 1 Bay leaf
• 2 sprigs of Thyme
• 10 Black Peppercorns
• 1 Lemon (juiced)
• Salt
THIRD DISH COMPONENT
Poached Egg
• 3l Water
• 1 cup Vinegar
• 6 Eggs
FOURTH DISH COMPONENT
Salad
• Croutons
• 100g double peeled Broad Beans
• 1 tablespoon small Capers
• 2 Anchovy Fillets (finely chopped)
• Poached Artichoke
• Mache leaves
• 1 Lemon (juiced)
• 20ml Cabernet Vinegar
• 90ml Olive oil
Method
FIRST DISH COMPONENT
Smoked Ocean Trout
- Make a tray using foil to contain the smoking mixture.
- Combine the ingredients for the smoking mixture, except the olive oil and salt, and spread evenly on the foil.
- Place the foil tray in the bottom of a wok and set a wire rack above the smoking mixture.
- Place the wok on high heat until mixture starts to smoke, then place the fish which has been rubbed with olive oil and salt on the wire rack.
- Cover with a lid and reduce the heat to a medium flame and allow to cook for a further 5 minutes. The fish should be cooked rare.
SECOND DISH COMPONENT
Poached Artichoke
- In a pot cover the artichokes with the water, wine, oil and lemon juice, add all the other ingredients and season the water with salt.
- Bring the artichokes to a gentle simmer and cook until tender.
- Remove from poaching liquor and when cool enough to handle slice finely allowing ½ an artichoke per salad.
THIRD DISH COMPONENT
Poached Egg
- Bring 3 litres of water with one cup of vinegar to simmer.
- Crack the eggs individually in a cup and gently tip into the simmering pot.
- Allow to cook until the whites have set and the yolks are still runny.
- Remove with a slotted spoon and drain on a clean tea towel.
FOURTH DISH COMPONENT
Salad
- Make a dressing with the lemon juice, vinegar and olive oil. Place all the other ingredients in a bowl, toss through and divide the salad between 6 plates.
The range of Dilmah Tea used
- Dilmah Premium Tea Selection
The variety of Dilmah Tea used in the recipe
- Premium Ceylon Tea
Created by : Rhiannon Kae Voros