Préparez chez vous cette recette et ainsi vous aurez toujours a portée de la main dans votre frigo un très bon accompagnement pour vos brochettes , des poissons grillés, un poulet sauté ou pour des tajines
1- Cut 8 skin on, wedges in each lemons.
2- Place them in your jar. Add the grey sea salt. Finish by pouring the olive oil on the top of the wedges.
3- Tightly close your jar* and put it in the fridge.
4- Allow 5 weeks of maceration before enjoying your confit lemons.
* A little tip: put a label showing the date that the maceration started and when it will be ready.
No comments yet. Be the first to share your experience!
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.