TEA STEAMED BAR FILLET, ASSIETTE OF CABBAGE AND CEYLON SOUCHONG MAYONNAISE.
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Thibaut Idenn
Pierre Jean Arpurt
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Used Teas
Ingredients
Bar Fillet- 1 sachet Ceylan souchong Tea
- 800g Cauliflower
- 800ml Broccoli
- 500ml Cream
- 100g Butter
- 10 nos. Egg
- 200g Mustard
- 1 sachet Ceylon Souchong Tea
- 100g Butter
- 250g Cream
Methods and Directions
Bar line- Fillet and debone the fish.
- Sautee the broccoli and cream them.
- Cook for 25 minutes over low heat.
- Strain and mix.
- Boil the cauliflower and cool it.
- 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.
- Infuse a tea bag of Ceylon Souchong. Reduce infusion.
- Emulsify butter and cream it.
- Reduce the sauce.
- Clarify an egg and keep the yellow.
- Add a spoonful of mustard.
- Add the Ceylon Souchong infused oil.
- Add in the squid ink.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/05/2024
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