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Serves 4
This item is no longer available.
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Summer Pickles
This item is no longer available.
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Forager's Vinaigrette
Ingredients
For the chimichurri:ย
1 cup water plus 1 tablespoon coarse saltย
7 cloves of garlic, finely mincedย
1 bunch of fresh flat-leaf parsley leaves, finely choppedย
1/2 bunch fresh oregano leaves, finely chopped (optional)ย
1 red chili, brunoiseย
1/4 cup Wild Rose vinegarย
1/2 cup extra-virgin olive oilย
1/4 cup Summer Pickle pickling liquidย ย
1/4 cup Summer Pickles, roughly choppedย ย
For the cod:ย
400g cod or similar flaky fish, cut into cubesย
Flour or breadcrumbs, for breadingย
Neutral oil, for fryingย
Method
Make the chimichurri:ย ย
- Mix together the Summer Pickles, garlic, parsley, oregano, and chili.ย Add the Wild Rose Vinegar, Summer Pickle pickling liquid, and olive oil. Season to taste with the brine.
- Place in the fridge for at least 8 hours before serving for the flavors to mingle.ย ย
Make the cod:ย
- Bread the coat to your preferred style and fry in the oil.ย
- Serve with chimichurri on top or on the side.ย
In the making
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