| Fleur de Sel, the "flower of salt", comes primarily from Brittany and other coastal areas in western France. Near the town of Guerande are marshes and low lying areas suitable for salt fields.
This Fleur de Sel is hand harvested by master saunier M. Gilles Hervy. The top of the evaporating sea water is swept to harvest the salt. The majority of the harvest is sel gris, a hand harvested salt with a grey cast. However, on certain afternoons when weather conditions are just right, a lacy-white film forms on the top of the salt beds. This is the precious Fleur de Sel. It must be harvested on the same afternoon it is formed. For every 80 pounds of sel gris that is harvested, only 1 pound of Fleur de Sel is harvested.
Fleur de Sel is more of a condiment than a spice. All you need is a few grains to transform a dish. We love it on anything cold - sprinkle over fresh, ripe tomatoes, grilled vegetables, or salads. Try baked fish drizzled with a little olive oil and then sprinkled with a pinch of Fleur de Sel. The flavor is amazing. Imported from France.
5.4 oz.
ROASTED SUGAR SNAP PEAS WITH FLEUR DE SEL
Ingredients:
1 pound sugar snap peas
1 tablespoon olive oil
M. Gilles Hervy Fleur de Sel
2 tablespoons chopped fresh chives
Preparation:
Preheat broiler. Line large baking sheet with foil. Toss peas with oil on prepared baking sheet. Spread peas in single layer. Broil until just crisp-tender and beginning to brown in spots,
stirring once with spatula, about 2 minutes. Transfer to bowl. Sprinkle with fleur de sel,
then chives, and serve |
Other Recipes
Caramel-Dark Chocolate Truffles with Fleur de Sel
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M. Gilles Hervy Fleur de Sel
