Gastronomixs

Courgette peel oil

Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.

Courgette peel oil

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Ingredients

250

g

courgette peels

40

g

salt

300

g

peanut oil

Preparation method

  • Blend the courgette peels in a blender together with the salt and oil until you have a smooth crème.
  • Pass the mixture through a fine-meshed sieve above a pan.
  • Bring the oil to the boil so that the mixture separates into oil, water, and solids.
  • Pass this through two sieves – one coarse and one fine-meshed sieve – and then leave to drain slowly for 30 minutes.
  • Put the remaining mixture in a tray in the freezer to allow the moisture to sink to the bottom; the moisture will freeze and the oil will remain liquid.
  • Drain the oil from the tray.

Serving suggestions

  • Serve with a starter or salad.
  • As a basic ingredient for a smooth or curdled dressing.
  • Use for binding sauces.

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