The problem with the straightforward whole preserved lemons made the traditional way is that they take ages to ferment
But most importantly when they finally do ferment and their pith becomes soft and nearly translucent, they usually have such a strong, salty and bitter taste that their use as flavoring are extremely limited. Even few pieces added to rubs or marinades for meat or oily fish can overpower all other flavors and aromatics in a way that is not actually pleasant even for the most avid lemon lovers as myself; Costas really hates them.
So last year I had a revelation reading the recipe for ‘Preserve Lemon Chutney’ by chef Floyd Cardoz. His description of how to make fast and fruity fermented lemon wedges, in order to use them for his chutney, was really what I was looking for. I tested and played with his instructions –not the chutney, but just the preserved lemons— and here is what I now make and use and love!
“At the restaurant we preserve lemons all year round, and use them endlessly in salads, dishes with a north African feel, or puréed with crème fraîche, which we serve on roasted fish,” writes chef Cardoz.
I would add that these wonderful lemon pieces are complimenting my skordalia (garlic sauce), as well as potato salads, boiled greens (horta), steamed broccoli or cauliflower, and of course poached fish or chicken. I like to julienne the preserved lemon pieces and use in my salad dressings, and to flavor freshly cured olives, and all kinds of bean salads.
Fast Preserved Lemon Wedges
For 1 litre (quart) Jar (more…)