When a dish lacks taste, the first instinct is to add a pinch of salt. If this addition is often enough to transform its preparation into a marvel, this is not always the case when it comes to white meat or fish. These products having a rather neutral taste (unlike vegetables for example, which are naturally rich in taste), often need to be spiced up, thanks to a sauce or fresh or dehydrated herbs. The clever idea? Salt flavored with herbs, spices, even dried vegetables. We'll explain it to you.
To change from classic salt
The best way to vary the sensations in the mouth is to flavor the salt. By mixing salt with other flavoring ingredients, the taste of food changes. You can choose combinations with lemon as well as spices, such as curry or paprika. Flavored salt also enhances the plate, since once sprinkled on a preparation, the color of the herbs or spices mixed with the salt brings a little extra to the presentation. To get it right, pour salt into an airtight jar or fabric bag and add one of the herbs offered to you. For yourself or to offer.
How to flavor salt
Whether it is fine, coarse or fleur de sel, there are countless possibilities for flavoring it.
First idea, we flavor the salt with herbs like basil or theoregano, both dried, to spice up a tomato sauce preparation; a mix of thyme and rosemary for fish, or even salt parsleyperfect for mussels marinière or sea bass in a salt crust.
On the spice side, the timeless combination of pepper salt will be perfect for enhancing any flavor. Otherwise, to change from this classic, salt mixed with pepper will enhance a chicken breast with cream or salt cumin will surprise in the dough of a zucchini pie. Mixed with curry, it brightens up creamed rice or a chicken coconut curry preparation. L'garlic dried, powdered or even roasted can also be mixed with salt, to enhance the flavors of any mouclade, linguine with clams or pork belly sandwiches with spices. Just like garlic,shallot or theonion dried and chopped mix with salt.
What if we also mixed the salt with seeds…mustard! Divine to spice up red meat.
For a summer mood plate, the tomato powder mixed with salt, for example, preparations of pasta salad with fennel and bottarga https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Salade-de-pates-fenouil-et -boutargue-3711845.
For a hint of acidity and to bring character to a plate, the addition of citrus zest like lemon or even orange or grapefruit add a subtle sweet note to the preparation of a cod curry with coconut milk https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/ Curry-de-cabillaud-au-lait-de-coco-sucre-sale-3917946 or a homemade ratatouille https://www.elle.fr/Elle-a-Table/Les-dossiers-de-la-redaction /News-from-the-editorship/Ratatouille-maison-3939657.
Clearly, when it comes to salt, experimenting with different combinations of salt and aromatics is key!
