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Trikalinos Fleur De Sel (100g)
Trikalinos Fleur de Sel is a sparkling, soft and crumbly white salt that is harvested by hand from the enormous Aitoliko lagoon, a beautiful conservation area in western Greece
Fleur de sel is the finest, slightly moist top layer of the salt pan and is never processed. As a result, it can only be harvested in small limited batches, making it the queen of salts. It is higher in calcium and magnesium than other salts and many top chefs use it as the finishing touch to their dishes thanks to its subtle taste and melt-in-the-mouth quality.
£7.90
Unit Price
£7.90
/ 100 g
Net content: 100g
Packaging: Metal tin, plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Crystal Sea Salt
Packaging: Metal tin, plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Crystal Sea Salt
| Typical Values | Per 100g |
|---|---|
| Energy | 0kJ/ 0kcal |
| Fat | 0g |
| of which Saturates | 0g |
| Carbohydrate | 0g |
| of which Sugars | 0g |
| Fibre | 0g |
| Salt | g |
Use it for everyday cooking as a topping, as well as on desserts such as crème brulee, bitter chocolate or caramel sauce to add a sophisticated sparkle.
Enjoy the subtleties of cooking Greek food with this recipe that makes it much more than a simple trip to the supermarket.
It’s all about the series of small rituals from the choice of olive oil you use, to the asparagus you get from the farmers market that bring out the flavours in the food.
Don't forget the wine pairing...
John's recipe creates a richness and roundness with the potatoes (which loves a higher alchohol volume). The anchovies add pungency and boiled eggs demand fruit in abundance. This is a hearty meal with balanced richness, that matches perfectly with full-bodied white wines.
Try the Aidani from Santorini if you like a bone dry style with a maritime aromatic profile. If you like the roundness and fruit side of the dish go for Vidiano from Crete. Or for a rosé try, Alpha Estate and Ousyra.
We would suggest that you avoid full-bodied red wines with this dish, or with anchovies in particular.
If you are making asparagus on its own, its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.
Trikalinos, Etoliko, Central Greece
In 1856, the Trikalinos brothers, Zafeiris, Nikos and Giorgos, started producing Grey Mullet Avgotaraho (bottarga) near the Etoliko Lagoon, in western Greece. Three generations later, the same family continues to run the company, and still sources the highest quality grey mullet roe, sardines, anchovies and sea salt. Their unique method of preserving bottarga in beeswax retains much of the delicate and complex flavours of the roe and is considered one of the very best in the world.
More from Trikalinos, Etoliko, Central Greece
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