Smoked Oil

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 500 ml (17 fl oz) extra virgin olive oil
  • 1 small garlic clove
  • 100 g ( oz) whole smoked eel, cut into 1 cm (⅜ inch) thick pieces
  • 25 g (1 oz) flaked bonito

Method

Put all ingredients into a cryovac bag and seal. Cook in a water circulator at 50°C (120°F) for 30 minutes. Allow the oil to cool for 10 minutes. Open the bag and strain the ingredients through an oil filter bag or layered muslin (cheesecloth). Discard the solids and reserve the oil.