Lemon & herb

Citron och örter

Oil, lemon and thyme, for chicken, fish and vegetables

You need
  • 90 ml olive oil
  • Zest and juice of 1 lemon
  • 2 garlic cloves, crushed
  • 1 msk fresh thyme leaves
  • 1 tsk coarse salt
  • ½ tsk black pepper

Lemon cooks fish on its own. Its acid sets the proteins the way heat does, so fish and prawns go opaque and woolly if they sit in it. Keep fish and seafood in it for under an hour, and thin fillets for half that.

Chicken takes two to four hours. Vegetables need only as long as the fire takes to light.

Let the oil drip off before anything goes on the grate. Oil on hot coals flares, and the flame tastes of soot.

Marinate in the fridge at 4 °C or below, never on the counter. A marinade raw meat has sat in is never served as a sauce unless you bring it to a rolling boil first.Livsmedelsverket