Recipes

Tea-smoked leatherjacket with avocado and frisse lettuce salad (Serves 4 as an entrée)

	Ingredients: 3 filleted leatherjackets, skin removed and cut into 4 x 1.5 cm strips 3 tablespoons mixed tea leaves (e.g. Earl Grey, Ceylon, jasmine) 1 ripe avocado 8 frisse lettuce leaves   Dressing 2 teaspoons seeded mustard 150 mL extra virgin olive oil 50 mL white wine vinegar salt and pepper to taste

Method

Place tea leaves in a heavy-based pan or wok with a small rack inside. Place over a high heat and lay leatherjacket fillets on rack. Cover tightly with lid and smoke for 5 minutes. Remove and allow to cool.

Divide avocado into quarters and slice each into 4. Place 2 of the slices on centre of plate, top with a frisse leaf and 2 strips of the leatherjacket. Repeat process, finish with a frisse leaf and dress with 50 mL of the dressing.