FRIJE

Instructions

• 1.   Squeeze the juice and zest from the lemons.
  Remove the zest with a vegetable peeler and cut it into very thin strips, about 2 cm long.
  
  Before cooking the noodles, in a small saucepan, mix together the lemon zest, cream, salt, and pepper.
  Cook over medium heat for 2 minutes or until the cream comes to a boil.
• 2.   Bring a large pot of salted water to a boil.
  Add the noodles and stir to separate them. Cook for 8 minutes or until they are just tender (the noodles will cook a little more in step 3, and you don't want them to become mushy).
  Drain, then return to the pot.
  
  Pour the cream mixture over the drained noodles and add the lemon juice (you can start with 3 to 4 tablespoons and add more to taste).
  Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes.
  Season with additional pepper, according to your taste.

Notes & Suggestions

• Lemon zest: you can also grate it with a zester. The flavor will be a bit stronger as oils are released this way, and you won't get the texture of the hand-sliced version.
• Can be served with white fish or white meat.

Nutritional information *