Moroccan-Style Preserved Lemons.
READY IN 10 MINUTES YIELD: One pint.
Moroccan tagines and other North African meals must have preserved lemons. They make great presents, particularly when combined with a recipe.
- 1/4 cup sea or kosher salt
- 2 tablespoons of light honey or 1 tablespoon of sugar
- 4-5 lemons from organic farms, quartered lengthwise.
- 2 complete cloves
- 1-stick of cinnamon
- Juice from three to four more lemons
- Combine the sugar and salt.
- Press down on each layer as you add the quartered lemon pieces to a clean pint-sized glass jar. As you add the lemon slices, sprinkling them with the salt-and-sugar mixture. Between the lemon slices, firmly press the two cloves. Between the lemons and the jar’s side, slid the cinnamon stick.
- Continue adding lemon juice until all of the lemon pieces are fully immersed in liquid, gently pushing down on the lemon pieces to eliminate any air bubbles.
Screw the lid on.
- Leave out for a week at room temperature. To help the salt and sugar dissolve, shake the container every day. The lemon chunks should be pushed down beneath the brine if they have risen to the top each time you shake the jar.
- Place in the fridge or another cold, dark location. Lemons that have been preserved are ready to use two weeks after being placed in the refrigerator. Although they last forever, their quality is at its best during the first six months.
How to Salt Fish
READY IN 5 MINUTES (if starting with filleted fish) TIME FOR SALTING: 2 days TIME FOR DRYING: 1 to 2 weeks
Although cod is the most well-known fish for this technique of preservation, I urge you to use whatever mildly flavored, flaky, white fish you can find that is harvested responsibly. Unfortunately, cod is being overfished to the point of endangerment in several locations as of this writing. You may find out which fish you can utilize without feeling guilty by doing a fast web search.
Once the fish has been salted, you may create several other well-known meals, like the Portuguese stew and the French brandade (also known as brandade in Spain). Additionally, the salt fish isn’t at all salty in the final dishes since it is soaked for at least a day before to usage.
Flounder, cod, haddock, or other light, flaky fish fillets
Medium-grain sea salt or kosher salt
- Rinse the fish and pat it dry with paper towels or a clean dishcloth. In a container, sprinkle a layer of salt that is at least 12 inch thick. Place the fish pieces atop one another without them touching. Another generous coating of salt should be applied to the fish pieces.
Until all of the fish is covered in salt, keep layering salt and fish alternately (make careful to top off with a 1-inch layer of salt).
- Store the salted fish in the refrigerator for two days, uncovered.
- Use a brush to remove as much salt from the fish as you can; it’s okay if not all of it comes off. Fish is wrapped with cheesecloth. Refrigerate it for a further week or two by placing it on a rack over a plate or tray.
- Take the cheesecloth out. In the fridge or a cold cellar, keep the salted fish in a tight container.
- Before using salt fish, it must first be soaked for at least 24 hours with at least two water changes. Even better would be two days of soaking and a few additional water changes.
Even great is water.