The oil from a tin of fish is an umami bomb to be deployed in all sorts, from kedgeree and fry-ups to potato salad
Canned fish oil, which we pay for alongside the fish itself, is an absolute flavour bomb that’s not to be wasted. Use the leftover oil for frying a seafood dish such as a kedgeree or when sauteing the base of a fish stew, or turn it into a powerful and flavourful dressing, as in today’s potato salad recipe. I’d recommend using canned fish in extra-virgin olive oil, if you can, but in truth any oil will work. To save energy, boil your eggs on top of the potatoes for six minutes.
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Continue reading… The oil from a tin of fish is an umami bomb to be deployed in all sorts, from kedgeree and fry-ups to potato saladCanned fish oil, which we pay for alongside the fish itself, is an absolute flavour bomb that’s not to be wasted. Use the leftover oil for frying a seafood dish such as a kedgeree or when sauteing the base of a fish stew, or turn it into a powerful and flavourful dressing, as in today’s potato salad recipe. I’d recommend using canned fish in extra-virgin olive oil, if you can, but in truth any oil will work. To save energy, boil your eggs on top of the potatoes for six minutes.Discover Tom’s recipes and many more from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun. Start your free trial today. Continue reading… Food, Food waste, Environment, Fish, Seafood, Vegetables, Eggs, Potatoes, Salad
