Lemon confit is something I picked up how to make in some of the restaurants where I worked throughout the years. It’s really simple. It’s salt and a bit of sugar, sometimes herbs. It’s a like making preserved lemons but it takes less time to finish. You have to let the lemon confiit sit in the refrigerator for a week. The salt seeps out all of the moisture from the lemons but keeps that liquid in the container. Pick out the seeds and chop up some confit. So bright. Gives everything a kick.
You can add a bit of lemon confit onto a piece of fish you are cooking in a pan or a grill. Right when you flip it over, let the chopped confit sit on top of the fish and it will add such amazing flavor. Try it with chicken too. I like it in with quinoa too.