Last modified on: May 4th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
7 min. | 1 hour | 1 hour 7 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
0 Kcal or 0 Kj | 0 gr | 0 gr | 0 gr |
0 % | 0 % | 0 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
0 Kcal or 0 Kj | 0 gr | 0 gr | 0 gr |
0 % | 0 % | 0 % | 0 % |
![]() | Sea water: You can check-out other recipes which use it, like for example: Ocean bread, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2023-12-10)
Fleur de Sel is not made, it is the first hand harvested of the delicate and tasty flakes on top of the salt fields. What you are making is salt FLAKES. I actually want to make salt flakes so I will use your instructions.
Fleur de Sel is sold by the name of the salt fields or regions such as the Fleur de Sel (flower of the salt- French) de Guerande. It is one of the more coveted Fleur de sel salts in France. Because it is hand harvested, it costs considerably more than gross salt and is considering a 'finishing salt'. That is the salt sprinkled on the food on your plate just before it is eaten.