Lemon Pepper
Yesterday I enriched my spice collection with a delicate blend for fish and seafood. It's perfect for grilled fish, fish en papillote, fried fish... Season the fish with it before cooking, but it can also be served at the table instead of plain pepper, for those who want to enhance the tangy-spicy flavor. This seasoning is also suitable for chicken breast or grilled pork chops.
Ingredients
grated zest from 5 organic lemons (2 heaping tablespoons)
1 heaping tablespoon black peppercorns
1/2 teaspoon granulated garlic (optional)
1/2 teaspoon onion flakes (optional)
1/2 teaspoon celery seeds (optional)
1 teaspoon oregano (optional)
How to prepare lemon pepper
- Mix the grated lemon zest with the slightly crushed pepper (either a few pulses in a spice grinder or manually) in a mortar. Grind everything well with the pestle so that the pepper absorbs the lemon aroma. The more you grind, the better.
- Spread the mixture in a thin layer on parchment paper and place it on a radiator (or other heat source). Leave it until the next day, when it should be completely dry.
- Put the dried mixture in a spice grinder and grind to your desired fineness (you can leave it coarser if you prefer).
- For a more complex blend, add any or all of the remaining ground ingredients.
- Store in a sealed jar.
Pepper and lemon zest
Grinding everything well in the mortar
Setting out to dry...
on the radiator, until the next day
Lemon Pepper
