Tea steamed Bar Fillet, Assiette of Cabbage and Ceylon Souchong Mayonnaise

Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France

Yields 10


 Bar Fillet

1 sachet Ceylon souchong Tea

800g Cauliflower


Mashed broccoli

800ml Broccoli

500ml Cream

100g Butter


Tea Mayonnaise

10 nos. Egg

200g Mustard


Tea oil infused Sauce

1 sachet Ceylon Souchong Tea

100g Butter

250g Cream



Bar line

Fillet and debone the fish.


Mashed broccoli

Sautee the broccoli and cream them.

Cook for 25 minutes over low heat.

Strain and mix.



Boil the cauliflower and cool it.


Cauliflower pickles

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.

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