Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
1 sachet Ceylon souchong Tea
10 nos. Egg
Tea oil infused Sauce
1 sachet Ceylon Souchong Tea
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 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.