Sea recipes

Tuna and salmon marinated with Guérande Flower of salt

Recipe for 4 people
Preparation: 20 min
Refrigeration: 12 hours

Place 150 g of extra fresh white tuna fillets and 150 g of wild salmon fillets in the freezer for 30 minutes. After 30 minutes, remove them and slice them into fine strips. Place them in a flat dish.
Drizzle with the juice of 2 limes, a tablespoon of olive oil, a tablespoon of TRAD Y SEL coarse Guérande salt, fresh chopped parsley and chives. Season with pepper.

Cover with film and marinate for 12 hours.

Sprinkle with TRAD Y SEL flower of salt and serve.

Serve with a white Sauvignon wine.

Butter with with lemon, chives and flower of salt

Incorporate into 250 g of fine, softened unsalted butter: a tablespoon of lemon zest (untreated), a tablespoon of lemon juice, a tablespoon of chopped chives and a teaspoon of TRAD Y SEL flower of salt

Let it melt over a cod loin or grilled salmon fillet

Coarse salt can also be extremely useful in a dish base to maintain potatoes or stuffed oysters in place in the oven. The dish will be even more enjoyable to serve with sea salt, perfect for a sea menu.

Scallops with endive compote with Guérande Flower of salt

Recipe for 4 people
Preparation: 20 min
Cooking: 35 min

Brown a chopped shallot 2 min in a frying pan with a tablespoon of olive oil. Add the rinsed, chopped endives. Mix for 2 mins.
Add a pinch of sugar, lemon juice, season with salt and pepper, then simmer covered for 25 mins, mixing from time to time.

Rinse and dry 8 fresh scallops, prepared by your fishmonger. Cook 1 min 30 on each side in a hot, oiled frying pan.

Divide the endives between the 4 empty shells, previously boiled and dry, or 4 small dishes, and place the scallops on top. Cook under the grill for 2 to 3 minutes. Season with TRAD Y SEL flower of salt, Espelette pepper and freshly ground pepper and serve.

Serve with a white Graves wine.

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