Confit shallots
When I’m putting together a restaurant dish it’s important that everything that goes on the plate is there for a reason not just garnish. Confit shallots go with so many things and these look beautiful on a plate as well as tasting sweetly delicious. Also lovely to be added to tarts or just on their own with cheeseYou can confit the shallots the day before, halve them and store in the fridge until you are ready to use and finish the recipe.The recipe is easy to scale up.
Source: The Secret Supper Society
Ingredients
- banana shallots
- olive oil
- sea salt