Recipe by Chef Lula Martin del Campo
Created for Dilmah Chefs & the Teamaker at Endane Estate, Sabaragamuwa Province in May 2014

Serves: 4


4 portions of sea bass fillets (180g each)
12 pieces of asparagus, blanched
4 mint leaves for decoration

Tea sauce
2 cups of Dilmah Organic Fruit & Mint Tea, brewed with 4 tea bags
1 tbsp minced eschalot or small red onions
3 tbsp butter
2 tbsp sugar
1 tbsp with wine vinegar
1 cup fresh peaches cut into medium-size cubes (without skin)


Tea sauce
Melt butter in a saucepan, add the eschalot and cook until transparent.
Add the fresh peaches, cook for 1 minute, and then add the brewed tea, sugar, vinegar. Let cook simmer for 10 minutes.
Add the corn starch (previously dissolved in water).
Let cook until desired consistency is achieved.

Sea bass
Fold the sea bass fillets and cook in the oven for 10 minutes.

Serve the asparagus in a plate, put the fish on top and cover with the sauce.
Decorate with mint leaves.