On the scent of tasty osmanthus dishes[Recipes] (2)

1. Osmanthus syrup

Ingredients:
100ml water
100g sugar
50g dried osmanthus

Preparation:

1. Combine the three ingredients in a pot and heat over a medium flame, stirring so the sugar dissolves.

2. When all the sugar has dissolved, let the syrup cool and store in a cool dark space for at least 15 days.

3. Use the syrup in teas, ice creams, desserts, and sauces. The sauce will keep at least a month in the refrigerator.

2. Osmanthus oil

Ingredients:
200ml olive oil
50g dried osmanthus

Preparation:

1. Combine the ingredients and keep in a warm place for three days. Strain before using.

2. The oil can be used in place of extra virgin oil to finish dishes with an additional floral note or whisked into dressings and marinades for added flavor.

3. Poached tilefish with osmanthus sauce

Ingredients:
2 fillets of tilefish, with the skin removed (can also substitute snapper or any other white fish)
400ml water
50ml osmanthus syrup

50ml osmanthus oil
1 orange, halved, and juices
1 bunch thyme

2 shallots, peeled and halves
1 clove garlic, lightly crush
10ml lemon juice

1 T-chopped fine herbs
Salt and pepper

Preparation:

1. Season the fish with salt and pepper and set aside for 10 minutes.

2. Bring water, 40ml each of the syrup and oil, orange and juice, thyme, shallots and garlic to the boil, then reduce to the barest simmer. Season with salt and pepper

3. Place the two fillets gently into the pot and poach over a low heat until the fish is just cooked through - about 10 minutes, depending on thickness of the fish.

4. In a separate bowl, mix the remainder of the oil and syrup with the lemon juice and 10ml of the poaching liquid. Add herbs.

5. Garnish with a simple vegetable like zucchini. Spoon the sauce over the fish and vegetables. Consume immediately - and with great abandon!

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