Receta Preserved Lemon And Pickled Garlic Gremolata Recipe

by Tandy Sinclair

I was invited to take part in Slurrpy’s cookalong highlighting two ingredients a week for the month of December which will be used by a group of bloggers around the world. I missed last week’s cinnamon and pear but you can find a great introduction to the month by reading Tammy’s recipe for dessert pear crumble here. This week the ingredients we were given were lemons and fish. I had recently made up a batch of preserved lemons to give as hostess gifts and decided to pair that with pickled garlic to make a gremolata. Gremolata is traditionally served with osso bucco and makes use of parsley for the herb. As I was using North African flavours, I decided to pair my lemons and garlic with coriander. I had added a few chilli flakes to the preserved lemons when I made them to give them a kick and that additional note created a perfect match for the fresh yellow tail I bought yesterday. This preserved lemon and pickled garlic gremolata will work well with any fish you can find and it also married well with the asparagus that I served with our fish.

• Preserved Lemon And Pickled Garlic Gremolata
• Preserved Lemon And Pickled Garlic Gremolata Recipe
• Ingredients:
• 1/2 preserved lemon, skin only, finely diced
• 15mls finely diced pickled garlic
• 30mls finely chopped fresh coriander

Method:

Mix all the ingredients together and leave to steep in the fridge for 30 minutes before serving2.5

http://tandysinclair.com/preserved-lemon-pickled-garlic-gremolata-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.