Butter Herb Sole with Fleur de Sel

Fleur de Sel is French for “Flower of Salt.” This salt offered by Salts Worldwide is hand harvested from France. It is harvested using the ancient method of skimming the tops of salt ponds and results in a distinctive flavored salt with a light and moist texture. This salt has a high mineral content and is both Kosher Grade and Nature and Progres Certified for its excellence and purity. Try Butter Herb Sole with Fleur de Sel!

Chefs from around the world seek out Fleur de Sel when they want one of the highest quality salts they can come by for everything from finishing salt to seasoning seafood, meat, risotto, grilled and steamed vegetables, salads, and toppings for chocolates.

Fleur de Sel is distinct from Sel Gris in that it is harvested by skimming the surface of the salt ponds. Only the salt crystals that formed above the top layer are harvested, unlike Sel Gris, which is harvested below the surface. This harvesting method results in a delicate flavor and high mineral content. When stored correctly, it has a 10 year shelf life.

In this dish the Fleur de Sel brings out the sweet, delicate flavors of the sole.

Ingredients for Butter Herb Sole with Fleur de Sel

  • 2 tablespoons, unsalted butter
  • 2-3 tablespoons, fresh dill, finely chopped
  • 1/2 lemon, juiced
  • 1/2 lemon, zest, finely grated
  • 4 fillets, sole
  • 2 tablespoons olive oil
  • 4 pinches, Salts Worldwide Fleur de Sel
Butter Herb Sole with Fleur de Sel

Butter Herb Sole with Fleur de Sel

Directions for Butter Herb Sole with Fleur de Sel

  1. Combine butter, dill and lemon zest. Roll butter into a thumb-size cylinder and cut into 4 slices. Set aside.
  2. Pat each sole fillet dry with a paper towel.
  3. Preheat a skillet over high heat until hot. Add extra-virgin olive oil and coat the bottom of the skillet.
  4. Add fillets to the pan. Saute for 2 minutes on each side or until the edges become opaque.
  5. Remove from skillet and brush each fillet with lemon juice. Place one slice of the herbed butter on each fillet. Season with a pinch of Fleur de Sel.
  6. You may choose to garnish with additional lemon zest and dill.

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