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Discover two exclusive recipes made with our Christmas teas!
Preparation time: 10 minutes
Cooking time: 40 minutes
For 4 to 6 people
INGREDIENTS:
For the parcels:
• 4 white fish fillets
• 2 limes
• 8g of Christmas green tea – 35 Christmas Tea
• Olive oil
• 2 tomatoes
• 1 courgette
• Salt, pepper
The sauce:
• The fish bones if you filleted it yourself, or failing that a piece of flesh (1/2 portion)
• 20 cl of water
• 10 cl of white wine
• 1 shallot
• 5g of Christmas green tea
• 25 cl of crème fraîche
• Salt, pepper
PREPARATION
Preparing the sauce:
1. Peel the shallot and cut it into 4, then weigh the tea.
2. In a saucepan, pour 20cl of water as well as the white wine. Add the shallot, the fish and the tea. Salt and pepper generously.
3. Heat everything for 20 minutes.
4. Pass through a sieve and return the juice to a saucepan.
5. When the parcels are almost ready, dilute the juice by half with cream. Bring to the boil.
6. Adjust the seasoning with salt and pepper.
The parcels:
1. Preheat the oven to 180°C.
2. Cut the tomatoes, limes and courgette into very thin slices and set aside.
3. Place 2g of Christmas green tea in the centre of the baking paper, add a drizzle of olive oil then the fish fillet. Salt and pepper the fish before adding the slices of tomato, courgette and lime.
4. Close the sheets of baking paper then place the parcels on an oven tray.
5. Bake for 15 to 20 minutes depending on the thickness of your fish fillet.
6. Serve piping hot accompanied by spinach and boiled potatoes.
7. Pour the sauce generously over the whole plate.
Preparation time: 10 minutes. Cooking time: 40 minutes. For 4 to 6 people
INGREDIENTS
• 1 litre of milk
• 15g of Christmas black tea 89 – Christmas Tea and a paper tea filter
• 100g of round white rice
• 50g of whole cane sugar
• 1 sachet of vanilla sugar
• 20g of raisins
• Toasted buckwheat or crushed toasted almonds
PREPARATION
1. Weigh all the ingredients. Place the tea in the paper filter.
2. In a saucepan, heat the milk and the tea until boiling. Leave to infuse for 4 minutes over very low heat.
3. Remove the tea bag.
4. Add the cane sugar and the vanilla sugar, stir to dissolve them well before adding the rice in a stream, along with the raisins.
5. Adjust the heat to maintain a very light boil. The rice must cook very slowly.
6. When the rice reaches the surface of the milk, turn off the heat and leave to cool. The rice will continue to swell.
7. Pour into glasses and sprinkle with a few grains of toasted buckwheat or crushed toasted almonds.
8. Enjoy warm or cold.
