Recipes and useful tips from Nathan Outlaw.

Verjus is an ingredient ripe for 21st century experimentation and Chef Nathan Outlaw has developed a range of contemporary uses for verjus; including enhancing his foundation dressing, poaching fish, chicken or fruit, and to deglaze a roasting pan. A selection of Nathan’s recipes and tips on using Verjus will appear on these pages and on our Verjus Blog.


Baked Cod with Green-verjus Sauce

Serves 4

For the cod
4, 180g fillets cod, skin on
Drizzle of olive oil for cooking
Salt and pepper

For the sauce
100g smoked almonds
2 tsp capers
2 cloves of garlic, peeled and chopped
1 shallot, peeled and chopped
1 handful of picked and washed flat leaf parsley
1 handful of picked and washed basil
200ml extra virgin olive oil
100ml verjus
Salt and pepper

Pre heat the oven to 200oc. Roast the nuts in the oven for 4 minutes. Remove the nuts from the oven and allow them to cool. In a food processor, add the shallot, garlic, capers, nuts, herbs and the Verjus and blend for 1 minute. Scrap down the sides of the bowl and add the salt and pepper. Start the blender again and pour in the olive oil. When all the olive oil has been added, stop the blender and transfer the sauce to a bowl and reserve.

To cook the cod, oil the fish all over and season the fish with salt and pepper. Lay the fish on a oven tray lined with silicone paper. Place the tray in the oven and bake for 7-8 minutes until cooked. When the fish is cooked, remove the skin care fully and season with a little salt. To serve, place the cod fillets on 4 plates and spoon over 2or 3 spoonfuls of the sauce. Serve with a seasonal salad on the side, dressed also with the oil from the sauce.




A simple dressing for oysters and other raw shellfish

4 tbsp Verjus
5 tbsp cold pressed rapeseed oil
2 chopped shallots
2 tsp grated and chopped fresh horseradish
1 lime, zested
Black pepper

Combine all the ingredients together and mix well. Keep in a kilner jar or a container with a tight fitting lid. Leave over night in the fridge if you have time.

To serve, shuck your oysters and the serve on ice with little ramekins of the dressing.




Verjus Seaweed Butter Sauce

4 chopped shallots
1 garlic clove, chopped
300ml Verjus
2 tbsp Cornish seaweed flakes
Sea salt
50ml double cream
250g unsalted butter, diced
Cayenne pepper
1 lime, zested

To make the sauce, place the shallots, garlic and Verjus into a pan. Heat and simmer until the mixture is almost reduced to no liquid. Add the cream and seaweed and bring to a simmer. Now add the diced butter piece by piece whisking continuously without boiling until all the butter is incorporated. Season with salt and cayenne pepper and add the lime zest. Serve the sauce warm.




Verjus Marinated Brill Sashimi Style

Serves 4

600g fresh brill fillet, skinned
200ml Verjus
2 chopped shallots
1 tbsp tarragon, chopped
1 tbsp flat leaf parsley, chopped
100ml olive oil
Salt and pepper

Using a sharp knife slice the brill as thinly as possible and lay it out in a dish with raised sides. Place the shallots and Verjus into a pan and reduce the liquid by half over a medium heat. Let the liquid cool and add the herbs, olive oil and seasoning. Pour all the mixture over the fish and leave to marinate for 30 minutes. Serve as a starter or pre-starter plate.




Verjus Posset

600ml Double cream
175g caster sugar
1 lemon zested
200ml verjus
2 leaves of gelatine, soaked


Bring the cream, sugar, Verjus and lemon zest to the boil and boil for 3 minutes. Take the liquid off the heat and then add the gelatine. Whisk in the gelatine and the pass the liquid through a sieve into a jug. Pour the posset mix into ramekins or dishes and then allow them to set in the fridge for up to 3 hours.

Serve with fresh berries.




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