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Lottie deli

BAKED LOT X L'INSTANT DIVIN, SPICE TEA

For 2 people / Preparation time 20 min / Cooking time 40 to 60 min
Plat de lotte aux légumes avec une boite Row & Ma, une coupe de Champagne, une théière et une tasse de thé
Plat de lotte aux légumes
Thé en vrac, L'Instant Divin
Lotte aux légumes
Thé infusé dans un verre de lait

Ingredients

  • A monkfish steak large enough to be cut into two portions after cooking, alternately, the Cod.

  • 2 to 4 apples depending on their size (which you can replace with pears or quinces)

  • 1 onion

  • 6 to 8 kumquats or alternatively 1 to 2 peeled mandarins

  • 100-150 ml of vegetable milk , cashew nuts or coconut / cashew mixture. For cream lovers, liquid cream

  • One of our spiced teas, L'Instant divin , Exubérance Impériale or Detoxology

  • 2 to 4 tablespoons of old rum, Cognac , or another brown alcohol

  • Salt and pepper to taste, 1 to 2 cinnamon sticks, star anise

  • For decoration, fresh leaves of coriander or parsley

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Preparation

1) Cold infuse 3 teaspoons of tea for 40 to 60 minutes depending on the intensity of the desired taste. Cold infused at room temperature, the milk soaks up the flavor of spices and tea, without developing bitterness. For this dish, I prefer to steep in a paper filter rather than directly into the liquid.

 

2) Place the monkfish in a dish and surround it with apples, kumquats, onions, or other fruits or vegetables of your choice, previously cut. Add the cinnamon sticks and the star anise and bathe the whole in the tea infused milk.

 

3) Bake in an oven preheated to 120 ° C. It is better to turn off the hot air if your oven allows it, otherwise, it is better to make this dish in a casserole dish. Cook for about 40 to 60 minutes depending on the thickness of the fish.

 

4) Enjoy this dish with the same tea used for its preparation and with a light wine or champagne. We chose the Crémant de Loire Pinot Noir from Domaine de La Petite Roche .

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