shake · vinaigrette
★ STARRED KITCHENPrep 5 minCedarroom Sea Trout Balsamic
Independent adaptation of a publicly published Stephen Harris recipe. Not affiliated with, sponsored by, or endorsed by Stephen Harris.
From a starred kitchen.
Ratio
Ingredients
- Olive Oil — 4 tbsp olive oil (60 ml)
- Balsamic — 1 tbsp balsamic vinegar (15 ml)
- Lemon Juice — lemon squeeze
- Salt — pinch salt (1 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Balsamic.
- Add finishing notes: Lemon Juice, Salt.
- Cap the jar and shake until emulsified.
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Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 4 stars · 1 national award
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- The ClassicNATIONAL AWARD WINNER
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Provenance
Stephen Harris — published sauce recipes in the PantryFlex catalog. Michelin 1* (The Sportsman, Kent).
Originally published as Sea Trout Balsamic Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Stephen Harris / The Telegraph (summer fish dish) (published as “Sea Trout Balsamic Vinaigrette”). Full citation lives in Provenance.