Steamed Fillet of Sole – Sencha Green Extra Special

Steamed Fillet of Sole – Sencha Green Extra Special
Steamed Fillet of Sole – Sencha Green Extra Special

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  • Sub Category Name
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Real High Tea


  • 3pcs Fillets of sole fish trimmed (approx. 160g after trimming)
  • 10g Dilmah Sencha Green Tea Extra Special loose leaf tea
  • 1pc Medium tomato
  • 1pc Medium potato cut into thin discs
  • 1/3 bunch Coriander around 10g (picked and washed)
  • 100ml Sencha green tea infused vegetable oil
  • 1pc lemon
  • To taste Salt & pepper
  • 100ml Olive oil for shallow frying
  • 20g Mesculin salad mix
  • 5ml Sherry vinegar for salad dressing

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
Assembly / Finishing
  • 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

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