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
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
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