FRENCH NAME  EARL GREY RUSSE
BLEND NO.  3501
This Earl Grey, blended in honor of this tradition, uses the rind of the spicy Bergamot orange to gives the blend its exotic temperament. LOOSE TEALEAVES

AROMA: Hint of citrus
PALATE: Spicy with citrus notes

During the 17th century, tea was carried to Russia along with other luxuries from China via camel caravans over the Gobi desert. These Russian Caravan teas inspired the custom of taking tea with a slice of lemon, initially done to brighten the dusty flavor of the well-traveled tea. This custom evolved into a Russian appreciation for teas with a citrus character.

EARL GREY BUTTER SAUCE WITH SALMON WRAPPED IN FILO
  
Chef Linda Larouche – The Teahouse Stanley Park, Vancouver, BC
 
The Teahouse Restaurant has featured this dish for many weddings and special wine dinners.

4 salmon fillets lemon juice sea salt and pepper
4 sheets filo pastry, buttered 

1) Season salmon fillets with lemon juice, salt and pepper.
2) Wrap each piece of salmon with 1 sheet of filo pastry.
3) Bake in a 350 F oven for 20 minutes 

EARL GREY BUTTER SAUCE:

2 tsp. loose Earl Grey Tea   
1 oz. minced shallot  
½ cup heavy cream  
1 cup unsalted butter, cubed

1) Make 1 cup of Earl Grey tea in a saucepan.
2) Add minced shallot, and cook until reduced to ½ cup liquid.  
3) Add cream, and bring to a boil.  
4) Add butter, and stir until smooth.   
5) Strain and serve with salmon.