Confit Lemons
From the one star french chef Patrick Asfaux
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Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a traditional ingredient to Arabic cuisine like tajines...
Recipe for large jar of confit lemons:
- 4 unwaxed lemons and washed thoroughly
- 250g grey sea salt
- 1/2 litre olive oil
Progression
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.
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.
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