"*" See Kitchen Notes for more information or links to special ingredients.
This is a simple dish with just a few of simple notes.
The Preserved Lemons – If you don’t have preserved lemons you can make my Quick Preserved Lemons the night before, or try some lemon zest and about 1 Tbsp. lemon juice. You’ll need to add a touch of salt if you don’t use the preserved lemons.
The Tarragon – Fresh tarragon yields a very delicate tarragon flavor, whereas dried tarragon can be pretty intense. So if all you have is dried, be sure to cut the amount in half.
No Salt – As you noticed, this recipe doesn’t call for salt. That’s because of the preserved lemons. They are quite salty and provide all of the salt that is really needed for this dish.
Recipe author: MJ of MJ's Kitchen