Dried fish seasoning

Dried fish seasoning

By
From
Becasse
Makes
110 g
Photographer
Steve Brown

This is another salt that is perfect with all fish and seafood, especially Mediterranean-style dishes using red mullet, sea bream, snapper or John Dory. This is a dry seasoning salt, rather than a wet curing salt – just sprinkle it on before cooking.

Ingredients

Quantity Ingredient
100g pink salt, (see note)
8 sprigs lemon thyme
1 sprig rosemary
1 orange, zested
1 lemon, zested
freshly ground pepper

Method

  1. Pick the leaves of thyme and rosemary and place them in a mixing bowl with the salt.
  2. Zest the orange and lemon over the bowl to capture the aromatic oils with the zest and stir well.
  3. Spread an even layer on a baking tray and dry in an oven set to its lowest temperature for 1–2 hours.
  4. Remove from the oven, tip the mixture into a bowl and rub together with your hands to release the flavours. Store in an airtight jar and refrigerate. Use within 2 weeks.

Note

  • Pink salt was around in ancient Egyptian times, first harvested from a wadi (dry river bed) north-west of Cairo. Its colour was a result of the mineral-rich soils where the salt water originated. The pink colour of Murray River salt comes from the rich mineral stores of the inland sea Parilla Aquifer. The salt is full of nutrients from the soil through which it is mined.
Tags:
restaurant
Becasse
Justin
North
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