I wouldn’t call myself a tea snob, but ever since moving to Nice, I’ve become more and more fascinated with tisanes and herbal teas. And while it’s not strictly a French thing, I love the idea of working with tea in my cooking – I’ve been doing it with rooibos for years! This time around, though, I couldn’t resist flavouring my broth with lemon green tea. I don’t know why I never thought of it before. Somewhat herbaceous with a citrussy tang… it’s just perfect for broth to have with white fish, and a perfectly healthy winter warmer.
GRILLED KINGKLIP WITH LEMON GREEN TEA BROTH
TIME: 35 Minutes | SERVES: 2
INGREDIENTS
for the green tea and lemon broth
1,5 litres vegetable stock
2 lemon flavoured green tea bags
1 garlic clove, thinly sliced
for the grilled kingklip
2 x 180 g kingklip fillets
olive oil
juice of half a lemon
salt and freshly ground black pepper
for the noodles and vegetables
2 fine egg noodle nests
150 g exotic mushrooms
1 baby pak choi, cut in half
80 g mange tout peas
1 lime
fresh dill
METHOD
for the green tea and lemon broth
Pour the vegetable stock into a large saucepan. Bring to the boil and add the tea bags and thinly sliced garlic. Let the stock simmer for 10 minutes. Strain the stock through a muslin cloth and pour back into a saucepan.
for the grilled kingklip
Heat the grill element in your oven. Line an oven dish with baking paper. Place the kingklip fillets in the oven dish. Drizzle with olive oil and sprinkle with lemon juice. Season with salt and pepper. Place under the grill for 8 – 10 minutes.
for the noodles and vegetables
Bring a saucepan filled with water to the boil. Add the noodles and cook for 2 – 3 minutes. Drain in a colander. Bring the broth to a simmer and cook the mushrooms in the broth for 1 minute. Arrange the kingklip, pak choi, mange tout peas and noodles in serving bowls. Pour hot broth over and serve hot with lime and fresh dill.
FEATURED RECIPES
