Codfish Cooked with Dilmah Green Sencha, Green Apple, Cucumber & Creme Fraiche
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Rob Rademaker
Joost Van der Hoven
- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Silver Jubilee
Ingredients
- 400g Water
- 8g Dilmah Green Sencha
- 2g Salt
- 100g Cucumber juice
- 1/2 Piece Lime Juice
- 200g Water
- 50g Sugar
- 50g Naturel vinigar
- 8g Sencha Green tea
- 100g Creme fraiche
- 1/2 piece Zestes of Lime
- Salt
- 400g Sunseedoil
- 20g Sencha Green tea
- 200g Codfish
- 2g Salt
- 4g Sencha green tea
- 1 Green Apple
- 4 Radish
Methods and Directions
- Bring the water and salt to a boil, infuse the Sencha Green tea for 5 minutes and to flavour.
- Add the other ingredients en freeze overnight.
- Bring all the liquids to a boil and infuse the Sencha green tea. Let it cool
- Use this marinate to infuse in to the cucumber
- Mix everything together.
- Mix everything together, vacuum and let it infuse for 24 ours on 50 degrees.
- Use the oil to slow cook the 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 marinated over night. Cook the fish 52°C.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 19/04/2024
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