Recipes - Preserved Lemon and Rocket Sauce
This versatile tangy sauce can be served over the top of poached chicken, veal cutlets, eggs or firm fish.
3 cloves of garlic (finely chopped)
65g of chopped Ground Moroccan Preserved Lemons rind
100g rocket leaves
1 cup flat-leaf parsley
1 tablespoon drained capers
3 drained anchovy fillets
1 tablespoon lemon juice
2 tablespoons of stock
½ cup of olive oil
Process garlic and Moroccan Preserved Lemon rind in a food processor until finely chopped. Add rocket, parsley, capers and anchovies and process until smooth. With the motor running, gradually add the lemon juice and then the stock. Slowly add the olive oil until well combined. Season to taste.