Fleur de sel is a rare form of sea salt hand-harvested in parts of France. It’s produced by a process that is considerably more complicated than all other salts. It involves collecting, by hand, the thin layer of salt that rises to the surface of shallow pools of seawater along the coast of France, mainly, but not exclusively, in the Britany region.
Fleur de sel forms under very limited weather conditions, and because it’s harvested by hand using special sieves, can be expensive. But, oh, so worth it! It’s moist. It’s full of subtle flavor, is aromatic, and glistens like diamonds.
Its French name translates as “Flower of Salt”.
It’s perfect for adding to dishes just before serving them.
I buy Le Saunier De Camargue Fleur De Sel from Amazon.
I first learned of this special salt from Ina Garten in her filet mignon recipe found in her Cooking for Jeffrey cookbook. I mentioned this in my post Staying Curious & Inspired in 2020.
The salt is best used as a finishing salt. I use it on really—everything—fresh or just prepared dishes. Of course, it can be used like regular salt.
Here, my niece Nicole used it to season shishito peppers. Blistered shishito peppers are a delicious quick and easy snack, side dish, or appetizer. They are a thin-skinned, mild, sometimes sweet pepper from Japan. But, be aware, about one in ten are quite spicy. I always feel like I win the pepper lottery when I get a spicy one. They are so delicious and I like the kick.
Blistered shishito peppers are best served with fleur de sel sprinkled just after cooking.
“Salt is born of the purest of parents: the Sun and the Sea.”
—Pythagoras
Fleur de sel is a special salt captured from the top layer of sea water. It must be hand-gathered.