Wild garlic oil

Wild garlic oil

By
From
Fish Kitchen
Makes
200 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
60g wild garlic leaves
40g spinach
200ml light rapeseed oil
cornish sea salt

Method

  1. Bring a pan of salted water to a simmer and get a bowl of iced water ready. When the water is simmering, add the wild garlic leaves and spinach and blanch for 30 seconds. Immediately scoop out the leaves and plunge them straight into the iced water to cool quickly. Drain and squeeze out all excess water.
  2. Put the blanched leaves in a blender with the rapeseed oil and blitz for 2 minutes. Transfer to a container, cover and refrigerate for at least 3–4 hours, preferably overnight.
  3. Warm the oil slightly and pass through a sieve into a clean container. It is now ready to use and will keep in the fridge for a week.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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