Shallot Marmalade with Lemon Peel Recipe
Shallot Marmalade with Lemon Peel
Flavors of France
Total time: 1hr to 2hr
Preparation time: 30 minutes
Preheat the oven to 160° C (325° F)
Cooking time: 40 minutes
Difficulty: Easy
Chef's Note
Can accompany haddock carpaccio with tart apple matchsticks. 
Recipe and suggestion from Patrick Jeffroy, Chef of the Hôtel de Carantec, France
Ingredients for 4 servings
- 1 lemon
- 1 glass of white wine
- 1 tbsp. powdered sugar
- 1 tbsp. sunflower oil
- Salt and pepper
- 1 branch of thyme
  1. Peel and cut the shallots into quarters lengthwise; blanch them for 2 minutes in boiling water; drain. 
  2. In a cocotte, cook the shallots slowly over low heat with the oil, salt, sugar and thyme until soft. 
  3. Cover and finish cooking in a low oven for 30 minutes. 
  4. Remove from the oven; stir to release any juices from the sides of the pot; cover. 
  5. Cut the lemon into quarters, remove the white pith and dice the peel finely; blanch in water, beginning with cold water. 
  6. Boil for 2 minutes, drain and repeat the process; drain, dry in a cloth and add the lemon to the shallot marmalade. 
  7. Correct the seasoning with salt and pepper. Serve warm or cold. 

Collaboration: Canetti Conseil. Photo: Christian Adam. Stylist : Catherine Nicolas.

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