Thyme, shallot and lemon marinade
Instructions:
- This classic marinade pairs nicely with almost
any meat, particularly shellfish and fish fillets. Be
careful not to marinate shellfish for longer than
20 minutes; the acid in the lemon juice will cook
the flesh.
- 3 tablespoons fresh lemon juice
- 3 tablespoons dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 bunch fresh thyme (12 to 15 sprigs)
- 2 shallots, thinly sliced
- 1 lemon, sliced into 1/4-inch rounds
- Coarse salt and freshly ground pepper
- Whisk together the lemon juice, wine, and oil in a shallow nonreactive dish. Arrange the meat or fish in a single layer in dish; turn to coat. Evenly scatter the thyme, shallots, and lemon slices over fish. Cover; refrigerate for the length of time specified on page 625, turning the meat occasionally.
- Remove the marinating meat or fish from the refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.