TEA STEAMED BAR FILLET, ASSIETTE OF CABBAGE AND CEYLON SOUCHONG MAYONNAISE.

TEA STEAMED BAR FILLET, ASSIETTE OF CABBAGE AND CEYLON SOUCHONG MAYONNAISE.

0 made it | 0 reviews

Thibaut Idenn
Pierre Jean Arpurt

  • Sub Category Name
    Combo
    Main Courses
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Bar Fillet
  • 1 sachet Ceylan souchong Tea
  • 800g Cauliflower
Mashed broccoli
  • 800ml Broccoli
  • 500ml Cream
  • 100g Butter
Tea Mayonnaise
  • 10 nos. Egg
  • 200g Mustard
Tea oil infused Sauce
  • 1 sachet Ceylon Souchong Tea
  • 100g Butter
  • 250g Cream

Methods and Directions

Bar line
  • Fillet and debone the fish.
Mashed broccoli
  • Sautee the broccoli and cream them.
  • Cook for 25 minutes over low heat.
  • Strain and mix.
Cauliflower
  • Boil the cauliflower and cool it.
Cauliflower pickles
  • Turn the coarse salt in water, boil, let cool.
  • Arrange the vegetables in a container, cover with salted water, leave to marinate at least 4 hours.
  • Boil the vinegar with sugar, berries, thyme and bay leaf. Leave to cool.
Sauce
  • Infuse a tea bag of Ceylon Souchong. Reduce infusion.
  • Emulsify butter and cream it.
  • Reduce the sauce.
Mayonnaise
  • Clarify an egg and keep the yellow.
  • Add a spoonful of mustard.
  • Add the Ceylon Souchong infused oil.
  • Add in the squid ink.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024