Fleur de Sel

[Alex]

I just acquired my first fleur de sel, from our new local Penzeys store. I know that it's best used as a finishing salt, but I was wondering what foods/dishes benefit the most (or least) from its use. Any thoughts?

[jackal10]

Chips aka french fries

Also pretzels. Frankly its a waste to use in anything other than as a finish.

Once dissolved, its just salt.

Edited November 18, 2003 by jackal10 (log)

[GG Mora]

I like to use it on salad, especially on impeccably fresh greens from the garden -- toss with good balsamic or sherry vinegar, grapeseed oil, a little slivered fresh garlic, coarsely ground black pepper and Fleur de Sel. Brings out the best of everything.

Fleur de Sel shopping tip for anyone who might find themselves in the Camargue: go to a "grocery" store to buy your salt. All the little tourist shops sell those smaller cans (100g) for around 3 or 4 euros. I got a whole kilo in a little epicerie for 9 euros.

[menton1]

The Camargue Fleur de Sel is good, but the best one comes from Brittany in the Guerande. It comes in little cloth bags, and, actually has a distinct whisper of flowers in its taste.

Apparently it is a hit and miss harvest, depending on the tide and the winds, as to how much salt will be harvested that day.

You can buy it on the web Here.

[iriee]

sliced meats,,poached fish,carpaccio,,eggs,,anything thats ready to serve and needs that extra mmmmmmm!

[Bond Girl]

Perfect finish to a bowl of green salad, a plate of pasta, and any dish you can think of except soup. I keep a jar of iit in the office because it makes all the icky blend sandwiches and deli food taste better.

[Jinmyo]

Steak.

[LJC]

As a finish to everything.

I love it with buttered crusty bread; a pinch per bite.

[docsconz]

It really brings out the flavor of fried eggs.

[mikeycook]

Frankly, I use it in everything. I no longer use iodized or even kosher salt. I am partial to the grey salt from Brittany, although the white Ile of Re and Camargue salt are both good. I also use Maine sea salt (born there) or Hawaiian sea salt on occasion. I even use it for baking, but grind it as fine as possible with a mortar and pestle so it can be sifted, etc.

For most salt requirements, it is not overly expensive per dish. Occasionally I make Salmon baked on salt, which uses up a fair bit, but otherwise the required quantities are generally small. The only thing I don't use it for is for recipes that require a salt crust (i.e. a salt and egg whites mixture.) For that I buy boxes of kosher salt (because you need a ton.)

Actually, thanks for the reminder. I have to get some Fleur de Sel on my way home.

[Comfort Me]

A thin slice of rye bread spread with goose grease and sprinkled generously with fleur de sel! Possibly the very best thing I ever ate in France. I just drooled on my keyboard -- no joke.

Now I'm so away-from-homesick for the French countryside. I think I'll go sit in a corner, suck my thumb, and go to my "happy place" -- which right now is the Isle St. Michelle!

edit: two currect tipeoes.

Edited November 20, 2003 by Comfort Me (log)