Previously, on tastingmenu.wordpress.com –
So I thought I would take another crack at remaking Chef Ripert’s dish of Poached White Fish With Lemon Confit Miso And Mushroom Consomme. But to do that, I first needed to learn how to make his lemon confit. For Chef Ripert’s lemon confit, I found his recipe at: http://www.foodandwine.com/recipes/lemon-confit
But that seemed an awful lot to make, given the size of my refridgerator. So I adjusted this for a single lemon and determined that I needed
6 oz+ 4t (10 T + 4 t) kosher salt (I used sea salt here)
2 1/2 t sugar
1 lemon, scrubbed and quartered – and I decided to use a meyer lemon for this dish
So I began by figuring out how much 6oz of salt was and that turned out to be ~10 Tbls. At that point it was a a quick mix of
the salt and sugar. I then made sure I had a nicely washed meyer lemon that I quartered for to make the confit. Chef Ripert suggested tossing the lemon quarters in half the salt/sugar mix; but I thought I’d be packing it in sugar/salt and decided to
use a fraction of that amount and then to just coat them with the salt/sugar mix. I then layer the lemon pieces in the jar,
covering them with the remaining salt/sugar bit by bit.
Now I had to wait while the lemon confit cured in my refridgerator. I’ll continue the next installment of the story in about 2 weeks from now when the confit is ready.