These fermented clementines with fennel seeds are wonderfully fragrant and slightly bitter. Chef Yizhar Sahar of Rutenberg restaurant recommends grinding the fermented clementines with a bit of honey, black pepper, and olive oil. The result? A vinaigrette that’s perfect to dress salads, or it with roasted duck breasts.
Shopping note: Choose organic clementines if available.
- 2.2 lb / 1 kg peeled clementines
- 20 grams fine salt
- 1 teaspoon whole fennel seeds
- Olive oil
- Using a sharp knife, thinly slice the clementines. Transfer to a large bowl, and add the salt and fennel seeds and mix well. Set the bowl aside uncovered for an hour and a half.
- Transfer the clementines into sterilized jars and pour the liquid from the clementines on top of them in the jars. Pour olive oil over the clementines and juice in the jar to seal the mixture in. Tightly seal the jars and set them aside for 1 month.
- From the moment you open a jar, it will last for 2-3 months in a refrigerator (similar to preserved lemons).