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Thé Matcha Green tea ile flottante with salmon

Little things that change everything

  • 1 level teaspoon of matcha tea in madeleine, financier, pancake or crepes dough
  • 2 pinches mixed with a drizzle of olive oil and served with fresh goat cheese
  • 3 pinches in sour cream as a light sauce for celeriac remoulade
  • 1 pinch of green tea in almond oil drizzled over a scallop carpaccio or tartare

Recipe for 4 servings

In a small bowl, beat 6 egg yolks with 5 pinches of matcha green tea and a little salt for a few seconds.

Pour 50cl of hot milk, mix thoroughly and place the saucepan back over low heat.

Cook the creme anglaise until it coats the back of a spoon, without allowing the mixture to boil.

Pour the green tea  crème anglaise in 4 shallow bowls and set aside in the fridge.

Cut 300g of smoked salmon in a fine julienne, mix with 60g of sour cream, add pepper and a pinch of freshly ground pink peppercorns. Create 4 scoops with the mixture.

Arrange on the green tea cream.

Indulge !