Smoked oil

Smoked oil

By
From
British Seafood
Makes
200 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
200ml sunflower oil
100g natural oak chippings

Method

  1. Pour the oil into a metal bowl that will fit into an old saucepan. Heat the saucepan and add the oak chippings. When the chippings start to smoke, set the bowl of oil in the pan and cover it with a cold damp tea-towel. Lower the heat and allow to smoke for 40 minutes, re-cooling the tea-towel in cold water four times during this period. Remove the pan from the heat and leave covered until cold. Lift the bowl of oil from the pan and decant into a bottle.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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