Hummus with Sea Salt Flakes

Starter 4 servings 10 minutes Low difficulty Preparation: Rinse and drain the chickpeas. Peel the garlic and squeeze the half lemon. Take the chickpeas, the water, the olive oil, the Bras del Port Eco sea salt, the garlic, the lemon juice and the cumin and mix them well until getting a homogeneous mixture without lumps. Serve the hummus in a bowl and decorate with some sweet paprika, chopped chives, a dash of olive oil on top, sesame and

2020-05-12T08:56:58+02:0012 May, 2020|4 servings, Low difficulty, Recipes, Starter|Comments Off on Hummus with Sea Salt Flakes

Cod tartare with Ginger and Smoke Sea Salt Flakes

Main course 4 servings 25 minutes Medium difficulty Preparation: Mix the salt with the sugar and cover the cod loins for 4 hours to make a semi-salting. After this time wash them and dry. Chop all the ingredients very fine, mix them well and dress with oil and Bras del Port Eco sea salt. The crunchy “tile”: Mix the oil, flour, water and salt and place a small amount in a nonstick frying pan. Leave it on medium heat until it turns a golden color, at that point remove it and let it cool. The orange sauce: Take the orange to make a little orange zest and after that squeeze it. Strain the juice obtained and put it on the fire. Then add the sugar, cornstarch, oil and zest and as soon as it boils remove and cool it. Presentation: We place a portion of tartare in the center of the plate with the help of a ring mold and decorate with the orange sauce. To finish, pour a little oil over, add the Bras del Port Ginger and Woodsmoke Sea Salt Flakes and place the crispy tile. Ingredients (4 [...]

2020-04-07T18:01:55+02:007 April, 2020|4 servings, Main course, Medium difficulty, Recipes|Comments Off on Cod tartare with Ginger and Smoke Sea Salt Flakes

Duck Salad with nuts vinaigrette and Red Wine Sea Salt Flakes

Starter 2 servings 10 minutes Low difficulty Preparation: Clean all the ingredients and cut the cherry tomatoes in halves. Crush the pistachios and hazelnuts in a mortar. Prepare the vinaigrette with the Bras del Port Eco sea salt, the pepper, the olive oil, the sherry vinegar, the hazelnuts and the pistachios. We arrange the lettuces harmoniously, on top we put the tomato and the duck ham slices. Finally, we dress with the vinaigrette, place the pomegranates and sprouts and sprinkle with Bras del Port Red Wine Sea Salt Flakes. Ingredients (2 servings): 125 g duck jam 1 mezclum salad bag 4 cherry tomatoes 20 g roasted hazelnuts 20 g roasted pistachios 50 g pomegranate Spring onion sprouts 80 ml extra virgin olive oil 1 tablespoon of sherry vinegar Pepper Bras del Port Eco fine sea salt Bras del Port Red Wine Sea Salt Flakes Download the sheet of this recipe here.

2020-04-07T10:18:56+02:0011 February, 2020|2 servings, Gastronomy, Low difficulty, Recipes, Starter|Comments Off on Duck Salad with nuts vinaigrette and Red Wine Sea Salt Flakes

Sea bass with prawns and Sea Salt Flakes

Main course 2 servings 25 minutes Medium difficulty Preparation: Peel the prawns leaving only the tail with shell and cook them in a little fish stock until they turn reddish and reserve them. Clean, peel and chop the leek and carrot. Sauté the vegetables with a little oil and Bras del Port Eco sea salt and add the fish stock. Cook for 10 minutes over low heat. To finish the sauce, we crush it in the blender. Lightly sauté some onion in a pan with oil. Incorporate the fillets of sea bass, add a little sea salt and lightly fry them. Add a little champagne and fish stock. Boil for 5 minutes and cover to cook with the residual heat and reserve. Put the fillets on the plate, accompany with the prawns and pour the sauce over them. Finally, we add a crispy touch with the Bras del Port Sea Salt Flakes. Ingredients (2 servings): 1 big sea bass, clean and filleted 8 king prawns 50 g leek 50 g carrot Extra virgin olive oil 100 butter 1 big onion 50 ml champagne 160 ml fish stock Pepper Bras del [...]

2020-04-07T10:07:20+02:007 January, 2020|2 servings, Main course, Medium difficulty, Recipes|Comments Off on Sea bass with prawns and Sea Salt Flakes

Chocolate rocks with Sea Salt Flakes

Dessert 2 servings 10 minutes Low difficulty Preparation: Melt the cooking chocolate over a low flame using a double boiler, or in the microwave in batches of several seconds. Add the puffed rice, make small portions with the help of a spoon and leave them on a clean bench or other nonstick surface. Sprinkle with Bras del Port Sea Salt Flakes before the chocolate solidifies. Ingredients (2 servings): 200 g dark cooking chocolate 50 g puffed rice Bras del Port Sea Salt Flakes Download the sheet of this recipe here.

2020-04-07T10:17:30+02:0024 December, 2019|2 servings, Dessert, Low difficulty, Recipes|Comments Off on Chocolate rocks with Sea Salt Flakes

‘Superior Taste Awards’ distinguish fine salts of Bras del Port

Bras del Port flakes and sea salt foam have been awarded two gold stars at the ‘Superior Taste Awards’ in Brussels. Both sea salt flakes and sea salt foam from Bras del Port have achieved, in their first participation, two stars in the 'Superior Taste Awards' organized by the 'International Taste Institute' (Institute International Flavor) from Brussels. This prestigious gastronomic organization brings together the best chefs and sommeliers in the world every year to choose the best food products. In fact, these awards are popularly known as the Michel Michelin stars ’of food and drinks. You can check the list of winners of this 2019 here. During this year's edition, the exquisiteness of Bras del Port sea salt flakes and the uniqueness and delicacy of Bras del Port sea salt foam (both in their natural variety) have been recognized, adding a total of 4 stars of gold, 2 stars for each of our varieties of gourmet salt. These gold stars accredit the exceptional nature of the outstanding products and are obtained as a result of blind tastings by renowned chefs and under a very rigorous sensory analysis process. The distinctions are granted when the products obtain a minimum score [...]

2020-04-03T17:25:31+02:004 June, 2019|Gastronomy|Comments Off on ‘Superior Taste Awards’ distinguish fine salts of Bras del Port