My husband and I went to dinner at a fantastic fish restaurant in Bristol the other day and, true to our expectations, the food was sensational. In fact I really couldn’t fault a thing UNTIL my beautiful, succulent, cooked-to-perfection, chargrilled, mouth-watering monkfish was placed in front of me. Nestled beside it was a roughly chopped, unsightly great wedge of pithy lemon. As soon as I squeezed the lemon, about half a dozen pips shot out across my plate and were instantly distributed throughout my food. The crudely prepared, speed-hacked, pip-laden, pith-heavy chunk of citrus had completely undermined an otherwise utterly refined, exquisitely cooked dish.
After all the effort that had obviously gone into preparing my dinner, the irritatingly inadequate garnish groundwork left a bitter taste in my mouth, as did one of the pips that I’d failed to notice embedded in the lightly dressed mixed seasonal leaves that accompanied my monkfish.
So, here is a thoroughly pedantic but extremely effective 10 second lemon-trimming tutorial…
- Cut the lemon into four or six wedges
- Ensure that there aren’t any segment membranes showing. If there are, just trim down the other side and remove them.
- Cut down the ‘apex’ of each wedge and remove any pips.
And that’s it. Easy peasy lemon squeezy.