Got the courage up to cook with preserved lemon after a few positive experiences. After consulting the Flavor Bible, I found this was a flavor that didn't have a lot of descriptive data to leverage. There was a good testimonial in FB that kept me brave in spite of some internet postings suggesting the flavor of "bleach" as a component / aroma. What I did know from sampling this in the past was that a very little went a long way (can't recall what dish, all I know was there was seafood involved and it was at Mizuna).
As long as you're gentle, preserved lemon is a little thing of beauty. Worked perfectly in the toasted cous cous as a balance with the sweetness of the spring onion. The harissa was a lively accent to the tried and true flavors of garlic, shallot, and rosemary with the lamb.
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