Cod fillet poached in a bouillon of Thé des Lords

Serves 4 Dish
  • easy
  • 30min
  • 20min
Cod fillet poached in a bouillon of Thé des Lords
© Photo : Gilles Quillot

Ingredients

  • 4 cod fillets, approx. 100 g each
  • 1 large turnip
  • 1/4 cucumber
  • 50 g samphire
  • 1 Chinese cabbage
  • 50 g chestnut mushrooms
  • 2 radishes
  • 15 g butter
  • 100 ml water
  • Salt
  • 1 tbsp olive oil
Earl Grey tea bouillon
  • 1 tbsp olive oil
  • 1 leek
  • 100 g carrots
  • 50 g shallots
  • 1/2 fennel
  • 50 ml white wine
  • 10 g dried royal kombu
  • 1 bergamot (or 1 lemon)
  • 50 ml mirin
  • 20 ml rice vinegar
  • 500 ml water
Steeped tea

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.