Net volumes and weights: 50ml / 40g / 1.41oz
This magnificent salt originates, as its name suggests, from the town of Maldon in
England, in the estuary of the River Blackwater. Its pyramidal shape recalls that
balkan pyramid salt. It is surely one of the best sea salts in the world.
It is a subtle, delicate and refined salt used by great chefs in the
world and by the Royal family of England.
To crystallize this sea salt, drying is carried out at low temperature, the
result is a dazzling white while retaining its richness in trace elements. Her
particular shape gives it a unique texture. It has the other advantage, unlike most sea salts, of being only slightly iodized with an absence of bitterness, which probably explains why this salt is so popular.
Like the other fleur de sels, it should be used whole, added at the last moment in
the plate because it melts quickly. It will lend itself to seasoning fine foods, fish
nobles, shellfish, fine poultry and white meats, salads, steamed vegetables,
raw vegetables, tomato salad or your croque-en-sel radish.