Warm Seafood Dressing
From Cooking with Verjuice
by Maggie Beer ($18.50)
Long used for cooking since the Middle Ages it is now being "rediscovered" in western cooking. Literally green grape juice, however, not as acidic as vinegar or lemon juice. Used in salad dressings, marinades, a wonderful flavouring for summer cooking. Makes a great host/hostess gift.
Although there are vastly more expensive imports from France, we sell the verjus from Crown Bench Winery in Niagara, $10.95 (750ml).
125ml verjuice
juice of 1 lemon
1 shallot, finely sliced
sea salt
freshly ground black pepper
120ml extra virgin olive oil
1 tbsp freshly plucked chervil
Reduce the verjuice, lemon juice and shallot over heat until 4 tablespoons liquid remain.
Remove the pan form the heat, then season with salt and pepper and add the olive oil.
Swirl in the chervil and use immediately.
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