You're probably not using fleur de sel correctly, and here's why!
Essential to the proper functioning of the human body, salt plays a key role in a number of vital processes. In particular, it ensures the transmission of nerve signals, muscle contraction and the proper functioning of the kidneys. There are three types of salt: coarse salt, salt and fleur de sel.
Fleur de sel, with its delicate texture and subtle taste, adds a refined touch to any dish. But are you using this culinary treasure correctly? Perhaps not...
What is fleur de sel?
Fleur de sel is a veritable nugget of nature, originating in the salt marshes where it forms a fine layer of white crystals on the surface of the water. This delicate film, the fruit of a perfect balance between sun, wind and evaporation, is the result of a process as natural as it is fascinating. As the water evaporates over the days, it becomes increasingly saturated with salt, until these precious crystals appear.
For centuries, this treasure has been harvested by hand by salt workers, the guarantors of an ancestral know-how handed down from generation to generation. Using a special tool, the " lousse ", they delicately remove this fine crust of salt, demonstrating their deep respect for nature and its riches.
Learn to tame fleur de sel
Unlike fine salt, which is 99.9% sodium chloride, it contains 95%, leaving room for essential minerals such as magnesium, calcium and potassium, which are real marine benefits for your dishes. To preserve its properties and unique iodized taste, it's best to add it at the end of cooking or just before serving. Fragile and delicate, it dissolves quickly and replaces table salt for a refined touch.
Its versatility in the kitchen is remarkable: it enhances the flavor of grilled fish, prime rib or even desserts. A pinch on chocolate cookies, fondant or mousse adds a subtle savory note that enhances your creations and pleasantly surprises the taste buds. A small gesture that makes all the difference!
How do you choose and store it?
Fleur de sel is distinguished by its white, slightly dewy hue. To ensure its authenticity and quality, opt for official labels such as IGP or AOP, guaranteeing its origin and artisanal know-how.
As for storage, a stoneware, terracotta, glass or even wooden container is perfect for preserving its gustatory properties. Keep it away from moisture and light, so you can enjoy this culinary treasure for a long time to come.
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