| Savoury dishes |
| Tea-steamed fillets of sole |
| For 4 people |
| Preparation time : 25 minutes |
| Cooking time : 30 minutes |
| Ingredients | ||
| - 2 soles weighing 750 g - 2 tablespoons of Chinese green tea - 500 g of morel mushrooms - 1 shallot |
- 250 ml of single cream - 1 tablespoon of groundnut oil - salt and pepper |
Method
Wash the mushrooms in water, cut the biggest ones in half, plunge them into salted boiling water and leave to boil for 1 minute. Drain, rinse under cold water and set aside.
Remove the skin from the soles and fillet them. Peel the shallot and chop very finely. Grind about one tablespoon of green tea.
Place the fish fillets on a board, skin side up, sprinkle with salt and pepper and spread the ground tea on top. Roll the fillets up, not too tightly, and hold them together with sticks.
Boil some water in a steaming-pan or an electric steamer. Place a piece of gauze over the compartment with the holes, sprinkle half the remaining tea over the gauze, then place the rolled sole fillets on top, cover and cook for about 7 minutes.
Pour the cream into a small pan, add salt and the rest of the tea, bring to the boil and cook for 3 minutes. Leave to infuse off the heat for 5 minutes.
Pour the oil into a deep frying pan, add the shallot and fry stirring constantly. Next add the mushrooms, some salt and pepper, mix together and leave to cook for 5 minutes stirring frequently.
Strain the cream containing the tea and add it to the pan, then cook on a high heat for another 3 minutes.
