Fioretto Tempura

For the lemon-flavored salt
1 lemon (untreated)
100 g of coarse salt

For the batter
200 g of cold still water
1 tablespoon of beaten whole egg
100 g of soft wheat flour

For the tempura
400 g of Fioretto
to taste seed oil for frying

For finishing
to taste lemon slices

For the lemon-flavored salt
Peel the lemon with a potato peeler, obtaining only the yellow outer rind.
Finely cut it with a knife.
Put the coarse salt and the chopped lemon zest in a mixer, blend until the color of the mixture becomes slightly yellowish.
Spread the mixture obtained on baking paper and let it dry for at least 3 days at room temperature, until completely dry.
Put the flavored salt obtained in a jar.
Store at room temperature and consume preferably within 1 year.

For the batter
In a bowl, pour the cold still water and add a spoonful of beaten whole egg.
Pour in the flour and mix gently. Leave to rest for 10 minutes.

For the tempura
Dip the Fioretto in the batter and fry at 180 ° for 5 minutes.
Drain on kitchen paper and season with lemon flavored salt.
In a serving dish, serve the Fioretto tempura, accompany with lemon slices and lemon-flavored salt in a small bowl.