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Hamilton Beach Commercial Blog

Recipes

EXPEDITOR™ Preserved Lemon Pesto for Sea Bass

11:46 AM on November 16, 2017

EXPEDITOR™ Preserved Lemon Pesto

Preserved lemon is a pickled lemon that is used as a condiment in South Asian and North African cuisine, as explained by Wikipedia.  Its texture and flavor bring a unique element to a standard sauce -- pesto, in this case -- and is perfect for pairing with seafood. 

We recommend this recipe for a mild white fish like sea bass, in a light preparation like pan searing.

Visit culinaryblenders.com today to see the video for this recipe and to download a copy of the recipe eBook

Now on to the best part...the food!

 

Preserved Lemon Pesto 
 

Ingredients:

For Pesto:
 
as needed            water
150 g                    preserved lemons, seeds removed (recipe below)
50 g                      diced shallots
30 g                      roasted garlic
150 ml                  water
2.4 g                     ground white pepper
150 g                    olive oil
approx 25 ml        lemon juice
3 g                        fresh parsley, finely chopped
3 g                        fresh dill, finely chopped
to taste                 lemon zest

For quick preserved lemons:

6 ea                      lemons, scrubbed, trimmed at stem end, and cut lengthwise into sixths, nearly all the way through
200 ml                  sugar
100 ml                  kosher salt
400 ml                  water
100 ml                  fresh lemon juice
½                          cinnamon stick
3 ea                      whole cloves
 

 

Cooking Directions:

For creating quick preserved lemons (no blender required)

  1. In a pot large enough to hold the lemons, dissolve the sugar and salt in the water over medium heat. Add the lemon juice and spices and bring to a boil.
  2. Reduce to a simmer, add the lemons and simmer for 10 minutes.
  3. Remove from heat, let the lemons cool and transfer them with their brine to an airtight container.
  4. The preserved lemons keep, covered and chilled, for months. Yields 1L, depending on size of lemons.

To make the pesto

  1. Simmer preserved lemons in water for 5 minutes. Strain and chop. Discard water
  2. Place preserved lemons, shallot, garlic, water and pepper jar of the EXPEDITOR™600 series culinary blender and begin to chop set to 5.
  3. Add oil to dosing cup in 2 batches.
  4. Once homogenous, incorporate herbs. Taste and adjust with zest
  5. Keep covered and refrigerate. Yields 550g.x

 

Note:  This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.

 

Download the EXPEDITOR Recipe Book, "A Signature of Flavor Worldwide"

 
 
 
Find out more about the EXPEDITOR™ Family of Culinary Blenders and get some additional culinary inspiration at culinaryblenders.com.  If you have an interesting story about your offerings, some recipes you would like to share with the rest of the HBC community, or an intriguing customer service experience to share, we would love to hear from you. The best stories will reference your name and your establishment, and could garner you some national or even international publicity. Please share your stories here

 

Topics: Featured, Recipes, EXPEDITOR

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Download the EXPEDITOR Recipe Book, "A Signature of Flavor Worldwide"