A chef from “Iki” described a light, summery dish ideal for large family gatherings, highlighting how the aroma of tea subtly complements the accompanying fish. The dish is further brightened by a refreshing cucumber salsa, adding a touch of freshness to the overall presentation. The preparation involves marinating the fish in a tea-infused mixture and pairing it with a vibrant cucumber salsa.
For the fish marinade, the ingredients include 1 kg of smoked fish, 2 tablespoons of black tea leaves, 2 tablespoons of olive oil, 1 tablespoon of honey, lemon juice, one clove of garlic, salt, and freshly ground black pepper. The accompanying cucumber salsa requires 2 long-stemmed cucumbers, 1 small red onion, a handful of parsley, a handful of dill, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste. The recipe also suggests an alternative marinade preparation, which calls for 1 to 1.2 kg of fish fillets, combined with 2 tablespoons of black tea leaves, 2 tablespoons of olive oil, 1 tablespoon of honey, lemon juice, one clove of garlic, salt, and freshly ground black pepper.
The resulting dish features tender fish, enhanced by the tea notes, and served alongside the crisp, flavorful cucumber salsa. This combination balances the richness of the smoked fish with the bright acidity and freshness provided by the cucumber components, making it an appealing centerpiece for any gathering.
Topics: #fish #cucumber #salsa
