- Preserved Lemon Puree
- Lemon Confit
- 15 lemons
- 4 lemongrass Sticks
- Salt
- Sugar
Preserved Lemon Puree
Russell Bateman
3rd February 2011
Preserved Lemon Puree
Veal, Celeriac and Lemon
Roasted Veal Sweetbread and loin, Lemon Puree, Burnt Celeriac, Spinach with Confit shallot and lemon juice, celeriac puree and Veal Jus
Preserved Lemon Puree
Ingredients
Method
Blanch lemons 3 times cold to boiling.
Then bring to the boil with lemon grass.
Leave in the fridge for a minimum of 48 hours.
Separate into 1/4’s take out the centre’s put them into a pan.
With the skins having had the pith removed.
And cook it out until the pan is dry. Add the juice of 6 fresh lemons and blend with a spoon tip of Xanthum powder, until smooth then pass through a drum sieve adjusting seasoning where necessary.
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