Cod fillet poached in a bouillon of Thé des Lords

Preparation

1. Preparing the bouillon

• Peel the vegetables and cut into thin strips.
• Heat the olive oil in a frying pan and sauté the vegetables over a low heat without browning.
• Add the white wine.
• Bring to the boil, add the water and bring back to the boil.
• Remove from heat, cover and leave to infuse for 30 minutes with the kombu.
• Add the mirin and rice vinegar.
• Prepare the tea by steeping for 3 minutes at 95 °C.
• Combine the bouillon and steeped tea (2/3 bouillon to 1/3 tea).
• Add the zest and juice of the bergamot.
• Season to taste.
• Slice the radishes very thinly and place them in cold water to keep them crisp.
• Clean the tops of the chestnut mushrooms and steam them with 15 g of butter, 100 ml of water and salt.
• Peel and cut the cucumber and turnip into 7 cm slices.
• Use a fine mandolin to make vegetable spaghetti.
• Prepare the samphire and Chinese cabbage.
• Cook for 30 to 40 seconds in a little olive oil with the chopped vegetables.

2. Cooking the fish

• Heat half the bouillon and add the slices of fish.
• Remove from heat, cover and leave for 5 minutes.
• Place all the vegetables into a deep dish, topped with the poached fish.
• Cover with the bouillon.
• Add the mushrooms and sliced radishes.