Marc Fosh’s recipes: Lemons


I couldn’t imagine my kitchen without fresh lemons; no other ingredient can transform a dish with just one touch. Although available year round, Spanish lemons taste best when left to ripen on the tree and January is the perfect time to enjoy their fabulous aroma. Choose brightly colored, heavy lemons for their size with thin, intact skin. Lemons contain excellent vitamin C, lots of tangy, acidic juice, and the fragrant oil found in the zest.

If you’re lucky enough to have a friend with a big lemon tree, they’ll probably be more than happy to let you pull some off. Once you have a big bag of fresh lemons, it’s time to turn them into one of my all-time favorite ingredients… canned lemons. Known in Morocco as the hamd marakad (sleepy lemons), many Middle Eastern recipes call for candied lemons but they are also the perfect condiment for all types of sauces, dressings and dressings.

Making them couldn’t be easier, and they’ll turn any dish you make from something good into something truly amazing! The flavor is sweet but intensely lemony, without any of the bright, bright notes of fresh lemon.

Storing lemons is also very easy to do, although it takes at least three to four weeks before the lemons are ready to use. On the other hand, they keep practically indefinitely. So if you can make up your mind one afternoon to spend the 20 minutes it takes to cut, salt and put them in a jarthen you can forget about them for as long as you want, or until you pick up a Middle Eastern cookbook and get inspired to cook a tagine!

Start by sterilizing a 500ml glass jar and once the jar is cool enough to handle, or on its way, wash and dry the fruit, remove the stems, and cut the lemons almost into quarters separated clockwise. length, stopping just short of the end of the stem. . The goal is to leave four pieces still joined by a centimeter or two. Rub the lemons in salt of course and pack them tightly in the jar.

Bring the 500 ml of water mixed with 300 g of salt to the boil and remove from the heat. Pour salted water over the lemons and let cool. Cover with an airtight lid. Once you’ve made your candied lemons, place the jar in a cool, dark place for at least three weeks, turning it over occasionally to redistribute it. bulk salt, and top up the juice if the lemons become exposed. Once your skin is soft and ready to use, place the jar in the refrigerator, where the contents can be stored for about a year or more.

Once they’re in your fridge, don’t forget them. Chop them finely to flavor anything from chickpeas and quinoa to bulgur and couscous. Add them to salad dressings, sauces and dips. A very simple pasta dish with good olive oil, garlic and slices of candied lemons is a beautiful thing and whenever you would normally add lemon zest or a squeeze of juice, simply replace it with preserved lemons to give your recipes a personal touch.

Sole gudgeon with dill-caper mayonnaise and lemon salt

For 4 people

For the studs

  • 4 large flounder fillets (skin on)
  • 70g Plain flour
  • 150g white breadcrumbs or Panko
  • 2 large free-range eggs
  • 250ml sunflower oil
  • A good pinch of paprika
  • Salt & freshly ground pepper

For the dill mayonnaise

  • 200g homemade mayonnaise
  • 2 tablespoons chopped dill
  • 2 tablespoons of capers
  • 1 tsp lemon juice
  • Salt & freshly ground pepper

For the dill mayonnaise

1 Put the all the mayonnaise ingredients in a blender and purée.

For the studs

1 cut halve sole fillets lengthwise, then cut each half fillet into about four long diagonal strips. This will give you eight studs from each thread.

2 Put flour in a shallow bowl and season with paprika, salt and pepper. Put the breadcrumbs or panko in another shallow bowl and beat the eggs in another bowl.

3 dip each gudgeon in the seasoned flour, coating it well, then the beaten egg, and finally the breadcrumbs.

4 Heat the oil in a flat-bottomed skillet. Fry the gudgeons for about 2 minutes, or until crispy and golden. Place on paper towel as you go to remove excess oil. Serve with dill and caper mayonnaise, salad leaves and lemon salt.

* Panko is a Japanese-style breadcrumbs traditionally used as a coating for fried foods. Panko’s crustless bread is coarsely ground into large, airy flakes that give fried foods a light, crispy coating. The flakes tend to stay crispier longer than standard breadcrumbs.

Lemon & lime panna cotta with redcurrant granita

Lemon & lime panna cotta with redcurrant granita

For 4 people

Preparation time: 15 mins

Cooking time: 10 mins

Currant and raspberry granita

  • 200g of raspberries
  • 200g currants
  • 100ml mineral water
  • 125g icing sugar

Panna cotta

  • 250ml Cream
  • 500ml Milk
  • 1 vanilla pod (split lengthwise)
  • 125g Sugar
  • 6 sheets of gelatin
  • Grated zest and juice of one lemon
  • Grated zest and juice of a lime

Currant and raspberry granita

Place all ingredients in a food processor and puree coarsely.

Pass through a sieve. Pour the mixture into a large, shallow container and freeze until rock solid. Break up the mixture with a fork, scraping the length of the container.

Return to the freezer and repeat the operation two more times, at intervals of half an hour, then let it freeze one last time.

When ready to serve, transfer the container to the refrigerator for 15 minutes so that the granita softens a little.

Panna cotta

Place the milk, sugar and vanilla pod in a saucepan and bring to a boil. Remove from the heat and leave to infuse. Add lemon and lime juice and zest.

Soak the gelatin sheets in cold water, remove the vanilla pods from the milk and add the gelatin. Stir well and pass through a sieve.

Lightly whip the cream and gently fold it into the milk mixture. Pour into moulds.

Transfer to the refrigerator and let set for at least 4 hours.

Chicken Tagine with Candied Lemons and Olives

Chicken Tagine with Candied Lemons and Olives

For 4 people

  • 4 chicken thighs, halved
  • 200ml chicken stock
  • 3 tablespoons of olive oil
  • 3 red onions, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp chopped ginger
  • ½ teaspoon of saffron
  • ½ cinnamon stick
  • Juice of ½ lemon
  • ½ candied lemon, finely chopped
  • 2 tablespoons chopped parsley
  • Small bunch of chopped fresh coriander
  • 3 tablespoons black olives, pitted

1 Heat olive oil in a heavy saucepan over low heat and add the onions and garlic. Cook for 2-3 minutes until the onions just start to soften. Add chopped ginger, saffron and cinnamon stick followed by lemon juice and chopped candied lemons.

2 Fry chicken thighs in a separate pan until browned on both sides, then place the chicken pieces over the onions.

3 Pour the chicken broth in the saucepan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through. Add the parsley, chopped coriander and black olives. Season to taste and serve.


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