Rainbow Trout with Pistachio-Preserved Lemon Gremolata

Gremolata Recipe Courtesy of Susan Volland's Mastering Sauces cookbook

Gremolata Recipe Courtesy of Susan Volland’s Mastering Sauces cookbook

I adore the taste of preserved lemons– a popular condiment and ingredient in North African cuisine.  A little bit of the peel of a preserved lemon goes a long way, and are a prized add-in for relishes like this one, or into a warm tagine for a ‘pop’ of strong lemony flavor.  From one of my new favorite cookbooks, Mastering Sauces by Susan Volland, she recommends making a gremolata with preserved lemons, shallots, garlic, parsley, and buttery pistachios.  A perfectly salty and briny from the lemon rind, this gremolata is wonderful atop a fish fillet like this baked rainbow trout, but would also be a unique topping for braised meat dish—lamb comes to my mind…

WP_20160111_17_28_43_Pro

(To view this recipe, click on the blue title of the blog post above*)

Rainbow Trout with Pistachio-Preserved Lemon Gremolata

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3/4 cup
  • Difficulty: easy
  • Recipe type: Condiment

Ingredients:

  • Recipe for the gremolata courtesy of Mastering Sauces, by Susan Volland*
  • 1/2 cup chopped roasted pistachios
  • 1/4 cup fresh parsley
  • 2 Tablespoons minced preserved lemon
  • 2 Tablespoons minced shallots
  • 1 garlic clove, minced or pressed
  • 3 Tablespoons extra-virgin olive oil, or pistachio oil
  • Freshly ground black pepper to taste

Directions:

  1. Stir together all the ingredients in a bowl. Or, for a finer paste, pulse the ingredients a few times in a food processor or blender. Serve at room temperature.
  2. If storing, cover and refrigerate for up to 3 days.

Published on by

Tagged: , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *