Instructions: We use two kinds of salt in the restaurant. maldon sea salt which has large brittle crystals for seasoning. It has no additives and is concentrated in its natural form. Coarse sea salt has very large grains and we use this in the cooking water of pasta and vegetables. We also pack this around whole salmon or sea bass when baking them in the oven; the large grains do not dissolve as the fish cooks and seal in the juices.

maldon sea salt is pure Raky crystals tree from all additives a completely natural product with a better flavour than table salt and rich in natural minerals. Because of its intense flavour you use less. Natural coarse sea salt comes mostly from Spain and France. The brains are slightly smaller than young peas and contain desirable trace elements and minerals. The salt is unrefined and is sometimes grey in colouL Use this for salting fish chicken and pasta water.

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