Using Fleur de sel with saffron in What Dishes?
Let yourself be transported by the subtle alliance of fleur de sel and saffron, which will elevate your dishes with finesse and elegance.
Some Suggestions for Using Fleur de sel with saffron
Fleur de sel reveals all the flavors and aromatic power of saffron, considered the red gold of Iran. As a finishing touch, this fleur de sel is easily used in many dishes.
Paired with the delicate fleur de sel from Ifaty, the precious saffron pistils enhance fruit salads, veal medallions, Sainte Maure goat cheese, or grilled fish fillets. It also pairs wonderfully with potatoes, eggs, and soups.
Thanks to the fleur de sel, the Persian red gold allows its flavors and full aromatic power to shine.
The Powerful Aromas of Saffron Combined with the Subtlety of Fleur de Sel
The red pistil of this blend releases tantalizing aromas of cedar, pepper, and flowers, which combine warmth, power, and sweetness. With its light and fine texture, fleur de sel quickly dissolves to penetrate the food and reveal all the flavors of its association with saffron.
The Terre Exotique Fleur de sel with saffron
This fragrant fleur de sel is the meeting of two rare products, whose cultivation and harvesting require gentleness, patience, and delicacy.
Fleur de Sel, Nectar of the Salt Marshes
The crystals of fleur de sel that make up this blend are finer and lighter than coarse salt crystals. The fleur de sel from the Malagasy salt flats is the result of delicate work, requiring ideal climatic conditions and special expertise. This fine layer of white crystals forms on the surface of the basins during the evaporation of water, thanks to the action of the sun and wind.
Saffron, Precious Pistil of Iran
The saffron harvest requires a lot of patience and gentleness. It is during its short flowering period, lasting only 2 to 3 weeks, that the crocus is carefully harvested. Then comes the perilous phase of "émondage," which involves carefully removing the pistils from the flowers to preserve the most aromatic part with precise and ancient techniques.
A Bit of History
Origins of Madagascar's Fleur de Sel
The history of this fleur de sel begins in the salt flats of Ifaty, located in the southwest of Madagascar and protected from pollution. The Vezo, an ethnic group originally engaged in fishing, had to turn to harvesting this fleur de sel when the marine resources of the island gradually decreased. Since then, the Vezo are the only Malagasy people with the precious know-how to harvest this rare and valuable commodity.
Tracing the Precious Saffron
Although its origins can be traced back to the Middle East, saffron was initially cultivated around 4,000 years ago in certain Greek provinces. Saffron is a rare product due to the complexity of its harvest and its very low yield. Hence, it rightfully bears the nickname "red gold of Iran." To obtain just 1 kg of saffron, 150,000 crocus flowers must be harvested.
|VN Energie pour 100 g (energy for 100g) : 0 kJ / 0 kcal
VN Matière grasse (fat) : 0 g
Dont acide gras saturés (of which saturated fat) : 0 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 94 g
|fleur de sel, saffron (0.1%).
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.