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

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

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

Mix everything together.

Green tea oil:

400 gr. Sunseedoil
20 gr. Sencha Green tea

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


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

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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