Codfish Cooked with Dilmah Green Sencha, Green Apple, Cucumber & Creme Fraiche

Codfish Cooked with Dilmah Green Sencha, Green Apple, Cucumber & Creme Fraiche
Codfish Cooked with Dilmah Green Sencha, Green Apple, Cucumber & Creme Fraiche

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Joost Van der Hoven
Rob Rademaker

  • Sub Category Name
    Savory
  • Recipe Source Name
    Dilmah Silver Jubilee

Ingredients

  • 400g Water
  • 8g Dilmah Green Sencha
  • 2g Salt
  • 100g Cucumber juice
  • 1/2 Piece Lime Juice
Green Tea Marinate
  • 200g Water
  • 50g Sugar
  • 50g Naturel vinigar
  • 8g Sencha Green tea
Lime creme fraiche
  • 100g Creme fraiche
  • 1/2 piece Zestes of Lime
  • Salt
Green Tea Oil
  • 400g Sunseedoil
  • 20g Sencha Green tea
Codfish
  • 200g Codfish
  • 2g Salt
  • 4g Sencha green tea
Extra Garnish
  • 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.
Green Tea Marinate
  • 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
Lime creme fraiche
  • Mix everything together.
Green Tea Oil
  • Mix everything together, vacuum and let it infuse for 24 ours on 50 degrees.
  • Use the oil to slow cook the codfish.
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 © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/10/2020