Recipe by Chef Jodi-Ann Pearton 
Created for Dilmah Chefs & the Teamaker at the Somerset Estate in the Central Highlands of Sri Lanka in May 2014 

Serves: 4


Tea smoked fish:
700g sea bass fillets, skin on
1 tsp Dilmah Ran Watte tea
1 ½ tsp salt
1 tsp fresh ginger, finely chopped
1 tbsp olive oil
1/8 tsp white pepper
2 tsp lime zest
2 tbsp Dilmah Ran Watte tea
4 lime leaves
1 cup brown sugar
1/4 cup rice, uncooked

Tea and ginger crumb:
5 ginger shortbread biscuits, crumbled
2 tsp Dilmah Ran Watte tea, brewed
1 tsp butter, melted
¼ tsp ground fennel
¼ tsp ground chilli
¼ tsp salt
¼ tsp pepper and cumin, ground
1 tsp mustard
1 small red chilli, de-seeded and finely chopped
Salt and pepper to taste

Potato fondants:
100g butter
12 potatoes, peeled
1 sprig fresh potatoes
Salt and pepper to taste

Sauce vierge:
100g tomatoes, concasse and finely chopped
2 tsp small capers, finely chopped
1 small shallot, finely chopped
½ lemon, juiced
100ml extra virgin olive oil
100ml basil leaves, finely chopped
1 tbsp Dijon mustard
3 cloves garlic, finely chopped
1 tsp ground coriander
Salt and pepper to taste

Ran Watte beurre noisette:
1 tbsp Dilmah Ran Watte tea
100g butter
1 tbsp orange juice


Tea smoked fish:
Marinade the fish in a mixing bowl with the tea, salt, ginger, olive oil, and pepper.
Preheat the oven to 200?C.
Line the inside surface of a large wok, completely with heavy foil.
Mix together the tea, lime leaves, brown sugar and rice.
Place the mixture on the bottom of the wok. Place a metal rack over. Place the fish on the rack and cover the pan tightly.
Place in the preheated oven for about 12 minutes, remove and allow to sit for 5 minutes before opening and serving.

Tea and ginger crumb:
Combine all the ingredients together in a small bowl. Allow the butter in the mixture to cool a little bit before serving.

Potato fondants:
Cut the top and bottom off each potato so they stand flat, from here you can shape and size the potato however you want. Reserve all the potato cut-offs for a sauce.
Par-cook the potatoes until just tender in a large sauce pan with boiling water, a little salt and the rosemary sprig.
Heat the butter in a wide non-stick frying pan and place the potatoes flat side down into the pan. Cook on medium heat until golden brown and turn to achieve the same colour.

Sauce vierge:
Mix all the ingredients together until well combined. Season with salt and pepper to taste.

Ran Watte beurre noisette:
Gently melt the butter, orange juice and tea over low heat. Allow the butter to separate and remove once it begins to change colour.
Strain the mixture to remove any tea leaves.