I am always trying to push myself creatively.
My creative outlet is most often food. Developing recipes and writing menus brings me joy and fulfillment. Today, I have challenged myself to make a meal featuring one of my absolute favorite ingredients, using it in almost every component of the meal. Today’s featured ingredient is preserved lemons.
Preserved lemons (or pickled lemons, or fermented lemons) are a salty and bright burst of flavor. They are common in Moroccan, Middle Eastern, and South Asian cuisines, and that is how I was introduced to them. I fell in love with the nuanced flavor and have used them in many applications. In fact, I have added them to recipes that I have written for this blog such as Carolina Gold rice and Octopus and Salami Bucatini.
I have been making my own preserved lemons at home and in restaurants for years, and I enjoy the process. It is a pretty simple task and just takes some patience. There are different ways to achieve delicious preserved lemons, and recipes have been shared on this blog before. But I thought that I would share my method. There are variables when fermenting lemons. The type of lemons and their juiciness can determine the amount of salt needed. You can also add whatever flavorings that you enjoy. This is what I did for my most recent batch.
Preserved Lemons
Yield: 2 quarts
Active time: 20 minutes
Inactive time: 4-6 weeks
11 Meyer lemons
2 cups kosher salt
1/2 cup organic cane sugar
1/4 cup black peppercorns
6 dried bay leaves
1. Soak the lemons in hot water (to extract more juice, an old bartender trick), then slice them into quarters and place into a large bowl.
2. Squeeze the juices from the lemon quarters, being careful not to break the skin.
3. Add the salt and sugar to the bowl and mix very thoroughly to help dissolve.
4. Toss in the black peppercorns and bay leaves, and mix.
5. Place all of your lemon mixture into sterile jars, making sure that the lemons are submerged. (I used a fermentation jar with an air lock, and weights to keep the lemons down)
6. Allow the lemons to ferment in the jar at room temperature, for about 4 to 6 weeks.
7. Transfer to the refrigerator and enjoy.
Let’s Get Creative
The salty, sweet, and tangy lemon peels are ready, and I’m hungry. My process starts with seeing what I have kicking around in my cabinets and cooler. I will then imagine what will work best for a satisfying dish with balanced flavors.
I found a beautiful piece of trout in my freezer that I pull out to thaw while I plan the rest. I reach for a jar of tahini, some maple syrup, a handful of dates, and some pistachios. I always have herbs and garlic on hand for every occasion. I chop up a bit of cabbage for some crunch, steam a small pot of rice, and I know just what I’m going to do.
I am going to make a refreshing little rice salad. I cool down the fluffy rice and toss it with a bit of olive oil. I lightly soak and chop up the dates for a touch of sweetness. The cabbage adds a needed vegetable element. And I finely dice some of the salty preserved lemon peel and fresh herbs to fold in. This salad is incredible. I set it aside.
For the fish, I want to keep it simple yet elegant. I season it with salt, pepper, and olive oil then rub it with a bit of Dijon mustard and maple syrup. I then gently press some olive oil seasoned crushed pistachios, and additional diced preserved lemon on top for a crust. That goes onto a lightly oiled sheet tray to bake in a 425 degree oven for about 8 to 10 minutes, or until nice and flakey.
All we need now is a sauce. I want this to be effortless but pack a bunch of flavor. My creation is as follows:
Preserved Lemon Tahini-Herb Sauce
Yield: 1 cup
Active time: 5 minutes
1/2 preserved lemon (or two 1/4’s), seeded and rinsed
1/2 cup tahini
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
2 cloves garlic
A handful of herbs (I used parsley and dill)
Salt and pepper to taste
Warm water as needed
- In a jar, using an immersion blender, blend all ingredients together until smooth. (You can also use a traditional blender, or finely chop and whisk.)
- Add warm water to thin the sauce out as needed.
- Serve immediately or store in the refrigerator for about a week.
This punchy sauce is the perfect condiment to bring this dish together. For plating, I lay down a bed of the rice salad and drizzle it with a healthy amount of the tahini-herb sauce. Then the beautifully baked, pistachio crusted trout on top of the rice. I finish the dish with additional thinly sliced preserved lemon and dill for garnish. Finally, a few drops of good olive oil.
Time to dig in! I am very happy with how this came together. And it didn't take more than 30 minutes once I knew the direction I was headed. The flavor of the preserved lemon permeated the entire meal, while complimenting and elevating the other ingredients. This one is a winner!
We would love to see you at The Chopping Block to explore more exciting flavor combinations. It is grilling season and The Chopping Block outdoor patio experience is hard to beat on a beautiful Chicago night.
I will also be hosting a Tasting Table demonstration in June, and the menu will feature a Preserved Lemon-ade cocktail. This class is inspired by my time cooking in Atlanta, where I hosted weekly fried chicken and oyster dinners and later opened a restaurant dedicated entirely to that iconic duo. I hope to see you there!
Fried Chicken & Oysters Menu:
- Preserved Lemonade gin, vodka or virgin
- Chicken Nuggets & Pickle Flight classic with dill cucumbers, hot-style with b&b cucumbers, sticky sesame with red onions
- Oyster Flight raw with mignonette, casino, fried with remoulade
- Crispy Cornmeal Okra
- Summer Berries and Cream
