vrdesigners
07/15/15

Codfish cooked with Dilmah Green Sencha, green apple, cucumber, creme fraiche.

Recipe by Joost Van den Hoven & Rob Rademaker from Netherlands – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Green tea granite

400 gr. Water
8 gr. Dilmah green sencha
2 gr. Salt
100 gr. Cucumber juice
½ piece lime juice

Method:
Bring the water and salt to a boil, infuse the Sencha Green tea for 5 minutes and to flavour.
Add the other ingredients en freeze overnight

Green tea marinate:

200 gr. Water
50 gr. Sugar
50 gr. Naturel vinigar
8 gr. Sencha Green tea

Method:
Bring all the liquids to a boil and infuse the Sencha green tea. Let it cool
Use this marinate to infuse in to the cucumber

Lime creme fraiche:

100 gr. Creme fraiche
½ piece zestes of lime
Salt

Method:
Mix everything together.

Green tea oil:

400 gr. Sunseedoil
20 gr. Sencha Green tea

Method:
Mix everything together, vacuum and let it infuse for 24 ours on 50 degrees.
Use the oil to slow cook the codfish

Codfish:

200 gr. Codfish
2 gr. Salt
4 gr. Sencha green tea

Method:
Roll the fish through the salt, let it stand for 2 hours and wash the fish. Then roll it through the green tea. And let it marinated over night. Cook the fish 52°C.

Extra Garnish:
1 green apple, 4 radish

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