Lemon oil

Lemon oil

By
From
British Seafood
Makes
400 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 unwaxed lemons, finely zested
300ml light rapeseed oil
100ml light olive oil

Method

  1. Put all of the ingredients into a blender and blitz for 2 minutes. Pour the oil mixture into a jug and leave to infuse and settle for 24 hours. Decant the oil into another container. Keep in the fridge and use within a month.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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