lake whitefish, 4 of about 21 oz each
fresh peas, 7 oz
shallot, 1
broad beans, 7 oz
garden cress, 3,5,oz
garlic, 1 clove
anchovy, 1 fillet
reduced lake whitefish broth, 3,5 oz
corn oil, 1 cup
extra virgin olive oil, 1/2 cup
Lapsang Souchong tea, 0,4 oz


– For the fish:
Scale, clean and fillet the whitefish, remove the central spines of the fillets and make very close incisions on the skin. Using the bones and heads without eyes and gills, make a fish broth in the traditional way.
Season the fillets with salt and pepper, torch the skin with the flame that you normally use for creme caramel, skewer the fillets with two sticks giving them a wavy shape and continue cooking in the salamander (a type of broiler.
– For the fish:
Slice the shallots very thin and cook it with a knob of butter. Add the peas, previously removed from the pod scalded and peeled, glaze them few minutes in butter then add salt and pepper to taste.
– For the broad beans:
Remove the beans from the pod, scald them a couple of minutes in salted water and peel them, then cook them in a casserole with a knob of butter and add salt and pepper to taste.
– For the garden cress:
wash and clean the thistle, scald them a couple of minutes in boiling water then cook them with extra virgin olive oil, to which has been added an anchovy and garlic (crushed and removed before serving), add salt and pepper to taste.
– For the sauce:
Pour the reduced broth in a tall and narrow container, then add the oils blending with an immersion blender, adjust the flavor with salt, pepper and few drops of lemon juice, then add the tea and let it steep for 10 minutes then strain all through a fine colander without squeezing the tea too much.

Assembly of the course: On each dish have two spoonfuls of mashed potatoes, place on top of it the whitefish fillets, add the thistle, the fava beans and peas and finish with the smoked tea sauce.

Thanks to: Ferrari Trento