Cod fillets with Matcha lemongrass sauce

Matcha tea works wonderfully with fish. Combined with lemongrass, it reveals a delicious and subtle exotic flavour.

A simple recipe just waiting to be discovered!

For 4 people:

• 4 fillets of cod

• 1 shallot

• 1 clove of garlic

• 1 lemongrass stalk

• Olive oil

• 1 x 1 cm piece of ginger

• 1 teaspoon of IRO Matcha tea for Cooking

• 20 cl of fish stock

• 10 cl of crème fraîche

• 40 g of butter

• 1 dessertspoon of lemon juice

• Fleur de sel and pepper

• Fry the shallot, garlic and ginger in a little olive oil.

• Reduce the fish stock to half its original amount and add to the pan.

• Then add the crème fraiche and the Matcha tea, whisking as you go, followed by the whole lemongrass stalk.

• Leave to simmer for 5 minutes over a medium heat.

• Next, add the butter and lemon juice, whisking to get an emulsion.

• At the same time, cook the fish fillets in a non-stick frying pan with a drizzle of olive oil (around 5 minutes each side over a medium heat, depending on the thickness of the fillets). Season with the fleur de sel and pepper.

• Arrange the fillets on a plate and pour over the Matcha sauce.

• Serve with rice, mashed sweet or traditional potatoes or quinoa and seasonal vegetables (steamed or roasted).