Daurade Aux Citrons Confits

Daurade with Preserved Lemons

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

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The most common way of preserving lemons in north Africa – universally used in Tunisia, anyway – is in a solution of salt and water just strong enough to float an egg. The lemons are stored in this in sealed jars for a month before use. (They are quartered lengthwise before being put in, but not cut right through at the ends until taken out and used.)

However, I like the following alternative method for my present purpose, even though it is more costly. Cut 4 big lemons into fairly