Lemon confit

Lemon confit

By
From
Botanical
Makes
200 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 large, unwaxed, preferably organic lemons or buddha’s hands, (see Note)
50ml lemon juice
25g sea salt
1 teaspoon sugar
1 bay leaf
water

Method

  1. Top and tail the lemons using a Japanese mandolin or razorsharp knife. Slice thinly into rounds and store in a shallow, covered container.
  2. In a small saucepan heat the lemon juice, add salt and sugar and stir until dissolved. Pour the liquid over the lemon slices. Add the bay leaf and, if necessary, a little water to ensure the lemons are fully covered. Dampen a new, absorbent kitchen cloth. Cover the lemons with the cloth – this will ensure the lemons remain immersed in the pickling solution. Store for up to 14 days before using.

Chef’s note

  • Buddha’s hand is a lemon divided into ‘fingers’. At the restaurant we use these delicate and fragrant slices to serve with simple fish dishes instead of a half or wedge of lemon. The skin is completely edible and a nice contrast to the fish. It has virtually no flesh and yields perfect and attractive slices with almost no waste. This citrus fruit originates from Thailand and is now grown in South Australia and Victoria; it is available from Asian greengrocers in Melbourne’s winter months.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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