London Fog Marmalade Tea-Poached Cod with Chestnut Crumble

Ingredients

For the Tea-Poaching Broth

• 1 cup water

• 1 Earl Grey tea bag (or 1 tsp loose leaves in sachet)

• 1 tbsp orange marmalade

• 1 tsp English mustard

• 1 tsp honey

• 1 tsp lemon juice

• 1 small shallot, finely sliced

• 1 bay leaf

• Pinch of cracked black pepper

For the Cod

• 1 small cod fillet (4–6 oz, sized to fit the 1QT)

• Pinch of sea salt

• Pinch of white pepper

Chestnut Crumble (Original Twist)

• 2 tbsp roasted chestnuts, finely chopped

• 1 tsp unsalted butter

• Pinch of thyme

• Pinch of flaky sea salt

Garnish

• Lemon zest

• Microgreens or finely chopped parsley

Instructions 

1. Prepare the London Fog Poaching Broth

1. Heat the Nutri-Stahl 1QT over medium-low.

2. Add water and bring just shy of a simmer.

3. Add the Earl Grey tea bag and steep for 2 minutes only so it doesn’t become bitter.

4. Remove tea bag and whisk in:

   • marmalade

   • honey

   • mustard

   • lemon juice

   • sliced shallot

   • bay leaf

   • pepper

5. Allow the mixture to warm gently for 2–3 minutes.

2. Poach the Cod

1. Season cod lightly with salt and white pepper.

2. Reduce heat to low and place cod gently into the aromatic broth.

3. Cover with the 1QT lid.

4. Poach for 7–9 minutes, depending on thickness, until fish is silky and flakes easily.

3. Make the Chestnut Crumble

(While the cod is poaching)

1. In a tiny skillet or small bowl, melt the butter.

2. Add chopped chestnuts, thyme, and flaky salt.

3. Toast lightly until fragrant and crisped.

4. Plate the Dish

1. Carefully lift the cod from the broth and place onto a shallow white dish.

2. Spoon small amounts of the London Fog Marmalade Broth over the fish.

3. Sprinkle generously with Chestnut Crumble.

4. Finish with lemon zest and microgreens.