Cod Poached in Milk Infused with Jasmine Pearls

Cooking in milk is one of my favourite ways to keep fish or poultry succulent and moist indeed. To take it one step further in flavour I infused the milk with Jasmine Tea Pearls. Whole milk because of its high fat content, is extremely suitable for infusing; any aromatic will immediately be absorbed.

I love using tea to add delicate flavour to a dish, check out my 5 tea recipes click here. Today I share my recipe for an easy weekday dinner option with Jasmine Pearl tea.

Pearl tea leaves are withered, steamed, rolled, and then dried. Green Tea Rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavour and aroma.

The floral aroma of Jasmine Pearl Tea infused in milk gives the dish a lightness with a whisper of Mediterranean flair. I serve it with boiled blue potatoes crushed into the milk to soak up all the goodness. Feel free to top it with some smoked salmon or add some grated Gruyere cheese and let it melt under a hot grill. If you don’t like Jasmine tea of course using fresh thyme is a great substitute.

This traditional dish is so versatile. Have a go and tell me how it went!


all photos taken by Sandra Slawinski – dishes: ZaraHome – silver: vintage from my collection – milk jugs : vintage and new from my mother and my collection.

Cod Poached in Milk Infused with Jasmine Pearls




Yield 2 persons


  • 2 medium leeks, white and pale-greens parts only, halved lengthwise
  • 1L whole milk
  • 2 cod fillets, skinless, each about 160 gr
  • 1 table spoon Jasmine pearl tea, in muslin tea bag or tea ball
  • salt, pepper
  • 1 lemon


  1. Heat in saucepan the milk till hot and infuse the tea at simmering point for 5 minutes.
  2. Add leeks to milk and gently cook till leeks are just beginning to soften for about 6 minutes and remove the tea bag.
  3. Add the cod to the infused milk and poach the fish until cooked through and beginning to flake for about 7 minutes.
  4. Remove from heat and season with salt and pepper. Serve with crushed boiled potatoes or with bread for sopping. Add a little splash of lemon juice.


from by Sandra Slawinski

Courses Dinner

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