SLOW COOKED-CODFISH AND GREEN SENCHA
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Rob Rademaker
Joost Van der Hoven
Slow-cooked codfish served with Green Tea granite, green apple, radishes, green tea marinated-cucumber slices, lime crème-fraiche.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Green Tea Granite- 400ml Water
- 8g Dilmah Green Sencha
- 2g Salt
- 100g Cucumber Juice
- ½ Piece Lime Juice
- 200ml Water
- 50g Sugar
- 50g Natural Vinegar
- 8g Sencha Green Tea
- 100g Crème Fraiche
- ½ piece of Lime Zest
- Salt
- 400g Sunflower Seed Oil
- 20g Sencha Green tea
- 200g Codfish
- 2g Salt
- 4g Sencha Green Tea
Methods and Directions
Green 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.
- Bring all the liquids to a boil and infuse the Sencha Green Tea. Let it cool. Use this marinade to infuse the cucumber slices.
- Mix everything together
- Mix everything together, vacuum and let it infuse for 24 hours at 50C. Use this oil to slow cook the codfish in.
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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