Preserved Lemon And Pickled Garlic Gremolata

I was invited to take part in Slurrpy’s cookalong highlighting two ingredients a week for the month of December which will be used by a group of bloggers around the world. I missed last week’s cinnamon and pear but you can find a great introduction to the month by reading Tammy’s recipe for dessert pear crumble here. This week the ingredients we were given were lemons and fish. I had recently made up a batch of preserved lemons to give as hostess gifts and decided to pair that with pickled garlic to make a gremolata. Gremolata is traditionally served with osso bucco and makes use of parsley for the herb. As I was using North African flavours, I decided to pair my lemons and garlic with coriander. I had added a few chilli flakes to the preserved lemons when I made them to give them a kick and that additional note created a perfect match for the fresh yellow tail I bought yesterday. This preserved lemon and pickled garlic gremolata will work well with any fish you can find and it also married well with the asparagus that I served with our fish.

Preserved Lemon And Pickled Garlic Gremolata
Preserved Lemon And Pickled Garlic Gremolata
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Preserved Lemon And Pickled Garlic Gremolata Recipe

Ingredients

  • 1/2 preserved lemon skin only, finely diced
  • 15 mls finely diced pickled garlic
  • 30 mls finely chopped fresh coriander

Instructions

  • Mix all the ingredients together and leave to steep in the fridge for 30 minutes before serving

 

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26 thoughts on “Preserved Lemon And Pickled Garlic Gremolata

  1. Your recipe with the preserved lemons looks and sounds delicious. I made my own preserved lemons during the winter and I’ve enjoyed using them in a variety of ways – didn’t think of this though! xx

  2. Ooh, I adore gremolata and yours looks very appealing! I serve it on everything, not just fish or osso bucco, but even on rice! 🙂

  3. I love gremolata but never added preserved lemons to it before,’.’What a great tasty idea! yummmmmmm. I must try that too. X

  4. I’ve made gremolata but never with preserved lemons and of course, like others, I love the addition of coriander. Nice recipe Tandy.

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