Parsley, lemon and garlic dressing

Parsley, lemon and garlic dressing

By
From
British Seafood
Makes
225 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 head garlic, broken into cloves, unpeeled
250ml light rapeseed oil
handful flat-leaf parsley leaves
1 lemon, finely zested, plus a squeeze of juice
cornish sea salt
freshly ground black pepper

Method

  1. Put the garlic cloves into a saucepan, pour on the oil and place over a low heat. Bring gently to just below a simmer. Let it tick over at this temperature for 1 hour, with just the odd bubble breaking the surface now and again. Take off the heat and add the parsley and lemon zest. Cover and leave overnight to infuse.
  2. To serve, warm the infused oil and season with salt, pepper and a squeeze of lemon juice to taste. Strain the dressing before using.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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