Roasted garlic, olive and gherkin dressing

Roasted garlic, olive and gherkin dressing

By
From
British Seafood
Makes
200 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 head garlic
rapeseed oil, to drizzle
150g unsalted butter
1 shallot, peeled and chopped
100ml noilly prat or dry vermouth
1 gherkin, finely chopped
6 green olives, finely chopped
cornish sea salt

Method

  1. Heat your oven to 200°C. Lay a piece of foil on your work surface and sprinkle with 1 teaspoon salt. Place the garlic bulb in the middle and drizzle with a little rapeseed oil. Wrap the garlic in the foil, place the parcel on a tray and bake for 20 minutes. When cool enough to handle, peel and chop the flesh.
  2. Melt the butter in a saucepan over a medium heat. Continue to heat until the butter turns nut brown and then immediately remove from the heat.
  3. Heat a second pan over a medium heat. Add a drizzle of oil, then the shallot and chopped roasted garlic and cook for 1 minute, without colouring. Add the Noilly Prat and let bubble to reduce to about 2 tablespoons of liquid. Add the gherkin and olives and remove from the heat. Add 8 tablespoons of the brown butter to the mixture and mix well. To serve, warm through but do not allow to boil.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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