Garnish and Decorations with Lemon

['Lemon is one of the most used garnishes in the whole gastronomic world, using this fruit to improve the appearance of our dishes.']

['WEDGES'] - ['Wedges should be served for their juice, not just for their appearance. Placed on grilled or fried fish, seafood, poultry, lamb and above all our rice dishes, like Valencian paella or any other type of paella. We just have to squeeze the juice over our food before eating it.']

['SLICES'] - ['Lemons large or small, their size does not matter for slicing them, to make our dishes more attractive.']

['SERRATED WHEELS'] - ['Make narrow, deep notches along the lemon peel and then cut it into slices.']

['LEMON CURLS'] - ['Cut thin slices and make in each of them a cut to the centre of the fruit. Twist both ends in opposite directions so the slice can stand up.']

['LEMON ROSES'] - ['Peel the fruit with a small, very sharp knife, without cutting the white pith, so that you obtain a long, thin strip that will curl slightly. Roll it into a rose shape.']

['LEMON STRIPS'] - ['Cut the lemon peel into very thin strips without white pith. Cook them for 15 minutes, drain them and use them as garnish or decoration on your sweet and savoury dishes.']

['CROWN'] - ['Cut in half with a sharp, pointed knife to the centre of the lemon forming peaks. When you have cut all around the fruit, separate the two halves.']

['CUT-OUTS'] - ['Peel the lemon and cook the peel for 10 minutes, drain it well. With a pointed knife cut it into diamond or leaf shapes. You can also use kitchen scissors to cut it into flower shapes or any other figure.']

['SHELL'] - ['Cut the top off the lemon and scoop out the pulp with a spoon. Cut the base of the shell so it stands and fill it with fish pâté, mayonnaise, garlic mayonnaise (allioli); they can also be filled with salad, sprigs of herbs, or peas to add to fish dishes.']

Back to Curiosities