Mediterranean Creole™ #4 ((Foodcast in French/en Français) Tuna Skabetch with Preserved Lemon Citronette

Do not distribute video, do not post video to youtube, google, etc... All materials are the property of Farid Zadi C/2007

A citronette for a salad or a dressing for a dish that is supposed to served immediately differs from a citronette for a skabetch (escabeche) in the ratio of acid to oil. For a dressing the ratios are approximately 1 part acid to 3 parts oil or 1 part acid to 2 parts oil. For a skabetch the opposite ratios are used 1 part oil to 3 parts acid or 1 part oil to 2 parts acid.

The acid components used in Algerian dressings and sauces are often on the sweeter or milder side compared to French wine vinegars. Besides lemon (from sour to sweet), Valencia oranges, blood oranges, clementines, grapefruit, etc we also use date and fig vinegars which are reminiscent of balsamic vinegar.

This tuna skabetch should be marinated for at least 2 hours before serving. I plated the dish immediately for filming purposes. This clip illustrates what I meant earlier about the glare caused by the stainless steel surfaces and the flickering light overhead. You can see a shadow created by the camcorder and tripod in some of the frames. :-D

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Comments

[Kitty Morse]

Bonjour Chef:

Interested in reading about your foods and your career in Aramco World. Vous connaissez peut etre mes livres, Cooking at the Kasbah: Recipes from my Moroccan Kitchen, and The Vegetarian Table; North Africa..cuisines of Morocco, Algeria, and Tunisia.

Pour les citrons confits, franchement, il vaut mieux dire aux gens de faire les leurs eux memes.. les citrons dans le commerce n'ont pas de gout en general..or else, wait for my upcoming book on Preserved Lemons..and the secret of making fabulous citrons confits will be revealed..

All the best,

Kitty Morse