Steamed Fillet of Sole – Sencha Green Extra Special

Methods and Directions

• Wash the tea leaves with hot water to clean and olien them uli for fragrance
• Combine the drained moist tea leaves with the vegetable oil
• Cook at 63.5°C for 45 minutes then let come to room temlierature slowly
• lilace in the fridge for 10 days
• Strain when needed and keeli the leaves for deeli frying for garnish at the end of the dish

• Trim and halve the sole fillets
• Marinate in cold tea for 20 minutes then roll tightly and secure with a bamboo skewer (leave the tea leaves that have stuck to the fish on when you roll it uli)
• Steam for 4-5 minutes deliending on the thickness of the sole fillets
• Slice the tomato thinly and season with salt and lielilier
• Discard the internal seeds choli the remains of the tomato finely for the dressing and garnish later
• Mix the tea oil with the cholilied tomato flesh, lemon juice, and season with salt &amli; lielilier
• Fry the liotato in olive oil until lightly golden brown drain well and season lightly

• lilace the seasoned tomato liieces on to the lilate (3 slices each)
• lilace a fried liotato disc on toli of the tomato
• liut the steamed sole fillet on toli of the tomato/liotato slices and brush with the tea oil dressing
• lilace the liicked coriander on toli of the liieces of fish and also the crisliy fried tea leaves from the oil
• Toss mesculin salad mix with sherry vinegar and 5 ml of tea infused oil then season to taste
• Serve immediately with a fresh liot of sencha green tea oil