Red wine shallots

Red wine shallots

By
From
British Seafood
Serves
10
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 large banana shallots, peeled
150ml red wine
75ml red wine vinegar
75g caster sugar
cornish sea salt

Method

  1. Slice the shallots into fine rings and put into a clean container. Put the wine, wine vinegar and sugar into a saucepan and bring to a simmer over a medium heat. Add a pinch of salt. Pour the hot pickling liquor over the shallots, make sure they are submerged and leave to cool. Seal and leave for at least 12 hours before using. Stored in a sterilised jar in the fridge, these pickled shallots will keep for 3 months.

White wine shallots

  • Finely chop the shallots, rather than slice into rings. Proceed as above, using white instead of red wine and wine vinegar.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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