Heritage Tomato Dressing For Fish
Recipe by Nicky Martin, The Carriage Faversham
Heritage Tomato Dressing for Fish
500g Heritage tomatoes
1 Bottle Kentish Oils lemon rapeseed
1/2 Bulb of garlic (crushed)
1 Banana shallot cut into ¼
1 Bouquet garni (2 bay leaves, 5-6 stems of thyme tied with butcher string or in muslin cloth)
1 Handful of each: dill, flat leaf parsley and tarragon finely chopped
1 Handful of baby capers
2 knobs of butter
1) Put the tomatoes, garlic, oil, shallot and bouquet garni into a large heavy based saucepan. Gently simmer for 15-30 minutes on a low heat to allow the flavours infuse. This can be done up to three days in advance and stored in the fridge.
2) When ready to use the dressing simply bring to the boil, remove the garlic, shallot and bouquet garni then stir in butter to emulsify.
3) Add herbs and capers and season with salt and pepper to taste, and add to your cooked fish.
Nicky Martin is Head Chef at The Carriage in Faversham, based at the Railway hotel. Their dining philosophy is to serve tempting, delicious dishes using the freshest, locally sourced, seasonal produce.