Fleur de Sel - Where To Buy The Best Sea Salt?

Greetings and Happy Saturday from Florida Herb House!



Today lets travel to the French coast to get a mouth full of Fleur de Sel, a truly exquisite natural sea salt made exclusively in France. To sample the finest French sea salts your dollar can buy please drop by and say hi or visit us online at www.FloridaHerbHouse.com or www.SharpWebLabs.com!

"Incroyable!", "Fabuleux!", "Spectaculaire!" these may be some of the words you hear when someone feeds on a meal topped with Fleur de Sel sea salt. Whether you are a health nut or a food lover the French have mastered the production of this fine French Sea Salt!


Fleur de Sel which translates into "Flower Of Salt" is produced in France on ocean surfaces near salt marshes. The one thing that is so appealing about this great salt is its appearance and downright "sensaltional" crunch!

Fleur de Sel is harvested using somewhat primitive wooden tools and is unrefined from the salt pond to your spice cabinet. This premium unrefined salt is white in color and semi-translucent. It is mineral rich with potassium, magnesium, iron, and zinc and retains a earth slightly sweet taste. Fleur de Sel is an ideal sea salt for seasoning meats, poultry, veggies, fish, and a host of other dishes.

Try some fresh steamed vegetables with a slab of butter and Fleur De Sel sprinkled on top! Our Florida Herb House favorite all time use for Fleur de Sel is to cook a whole chicken or turkey in the oven completely layered with this salt. The salt not only protects the flavor and juices from escaping but also adds an amazing touch of its own flavor. We rub the salt off after the bird is cooked and the slices of meat are tender, juicy, and most flavorful always. Try some Fleur de Sel sea salt in your next recipe!

Below is our two all time favorite recipes incorporating
our Fleur de Sel sea salt!

Potatoes With Fleur de Sel:
Serves 4


Ingredients:

7 tablespoons unsalted butter


6 tablespoons grapeseed oil


2 lbs. potatoes, peeled and cut into 1" pieces


1 whole chicken 2-3 Lbs., wings removed


Coarse sea salt and freshly ground black pepper


1 chicken liver


4 sprigs fresh rosemary


4 sprigs fresh thyme


1 head garlic, halved crosswise


Florida Herb House's Fleur de sel, for serving

Directions:

Preheat oven to 450 degrees.

Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.


Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.

Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel from Florida Herb House.

Fillet Of Sole with Fleur de Sel:
Makes 4 servings

Ingredients:

2 tablespoons unsalted butter, 15 minutes out of the fridge


3 tablespoons medium chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary


Finely grated zest and juice of 1/2 lemon


4 sole fillets, about 6 ounces each


Coarsely ground mixed peppercorns


2 tablespoons olive oil


4 two-finger pinches Florida Herb House's fleur de sel


Directions:

Blend the butter, herbs and lemon zest together. Gently roll into a cylinder about the size of your thumb and cut into 4 disks, set aside.

Pat the sole fillets dry with a paper towel and season with pepper.
Put 2 large skillets over high heat until very hot. Add a tablespoon of oil to each skillet and swirl to coat the bottom of the pan. Put 2 fillets in each pan, whiter side down and saute until the edges of the fillets are opaque, about 2 minutes. Turn carefully and cook on the other side until the surface is dry but the flesh is still moist in the center, about 2 more minutes. Transfer to plates.

Remove the pans from the heat and glaze with the lemon juice. Pour over the fish. Top each fish fillet with a pad of herb butter and season with a pinch or two of Florida Herb House "Fleur de Sel". Garnish with more herbs and lemon zest, if you want. Serve right away!









Have a sea salty day!


Stephen Sharp


Florida Herb House