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…
(To view this recipe, click on the blue title of the blog post above*)
Rainbow Trout with Pistachio-Preserved Lemon Gremolata
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:
- 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.
- If storing, cover and refrigerate for up to 3 days.
Tagged: gremolata, Mastering Sauces, North African, parsley, pistachio, pistachio-preserved lemon gremolata, preserved lemon, relish, Susan Volland
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