This isn’t really a recipe more of an idea. I had never tasted them, but had heard raves over preserved lemons. I love lemons, and I love salt. So I figured what the heck, I bought a bag of lemons when they were on sale and tried it out.
Many recipes I saw called for lemons to be either wedged or whole. I thought that might be a bit much for some recipes so I actually sliced mine.
The Breville Sous Chef, with it’s adjustable width slicer, makes this very easy. I love mine!
Then layer the lemons in the jar with a thin layer of salt under, using about 1/4 to 1/3 cup total.
And refrigerate for about 3 weeks. I was really surprised how delicious they are! I’ve used them so far for making steamed asparagus. It seemed like a no-brainer, salt and lemons are delicious with asparagus.
But the preservation process brings a complexity of flavor from the taste of the rind (you’d think it would be bitter but it just dissolves or gelatinizes and adds a nice roundness to the flavor).
I added them to my scallops and then sous vided them with some browned butter. This was AMAZING. Sous Vide Scallops
I then took the liquid and lemons from the sous vide scallops and used it in shellfish soup. This added amazing flavor.
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