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How to make fleur de sel (salt flakes)

French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.

240 K 4× 3.6/5 (58 reviews)

1 hour 7 min. difficulté

Easy

15 g

1 Ingredient

Last modified on: May 4^th 2011

For this recipe: I want to make it (430×) I made it (327×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 15 g, you will need:

1 500 ml sea water
Total weight: 500 grams

Change these quantities to make:

5 g 15 g 30 g 45 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 7 min.

Cooking: 1 hour

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 2 min.

Pour 500 ml sea water into a pan on the lowest heat possible.

Stage 2 - 1 hour

As the water evaporates, crystals of salt will start to appear on the surface...

Stage 3

...until the water has entirely disappeared.

Stage 4 - 5 min.

Scrape the bottom of the pan and you will have your "fleur de sel" salt flakes.

Remarks

It's worth noting that all types of salt have the same basic taste (unless of course there is something added). What "fleur se sel" offers is a different texture, rather than taste, and it is for scattering over the top of dishes rather than mixing in, as this adds nothing different from normal salt.

Keeping: Several months in an airtight jar.

Source: Home made, based on a tip by Hervé This.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	0	0	0 RDI: 0 %
Per 100 g	0	0	0	0	0 RDI: 0 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

This recipe uses (among others)

Sea water

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The 4 comments already posted on this recipe

This can be used with any kind of salt, including table salt. You can also change the amount of water to change the structure of the crystals...
Posted by Jimmie october 17^th 2017 at 00:26 n° 4
No, don't worry
Posted by Anonymous april 18^th 2016 at 09:10 n° 3
Will this process harm the pan I use?
Posted by Anonymous april 15^th 2016 at 18:28 n° 2
Hello,
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.
Posted by Fleurdesel september 26^th 2014 at 00:33 n° 1

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