Daurade Aux Citrons Confits from Mediterranean Seafood by Alan Davidson
The most common way of preserving lemons in north Africa – universally used in Tunisia, anyway – is in a solution of salt and water just strong enough to float an egg. The lemons are stored in...
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Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
Ingredients
- 1 daurade of 1½ kg (3¼ lb)
- 16–20 slices of citron confit
- 225 ml (8 fl oz) of olive oil from the citron confit jar
- 1 tsp coriander (powder, or fresh and chopped)
- 1 tbs paprika
- salt
- pepper
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