Smoked lake fish with Lapsang Souchong

Féra fillets or salmon trout

3 tbsp. Lapsang Souchong tea leaves

As an accompaniment:

green beans and bacon slices

edible flowers

Place the tea leaves in a large, wok-style saucepan. Place a grid or

oiled perforated plate then the fish skin side down. Salt lightly. Cook over low heat in

not closing the lid completely. Leave to smoke for between 10 and 20 minutes

Fish.

In the meantime, steam the beans then make small bundles surrounded by bacon.

Brown them in a saucepan.

Arrange the fish on a plate, a few bundles of beans and sprinkle with flowers!

Recipe by Isabelle - le T