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Lemon – rosemary – salt

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Ingredients for 1 servings:

  • 1 lemon(s), untreated
  • 1 sprig(s) rosemary
  • 200 g sea salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

for baked potatoes, poultry and fish

Wash the lemon in hot water, dry it, and grate the zest. Wash and dry the rosemary, then roughly chop the leaves. Mix the salt with the lemon zest and rosemary well. Store in a dry place! I always put the salt in a pepper mill so I always have some on hand. The aroma lasts a long time. It goes well with oven-baked potato wedges, poultry dishes, and fried fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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