Last summer, the creators of The Taste Tourist came to visit us. They made two delicious recipes with our salt. This papillot of sea bass with samphire and oysters with tomato compote. This sea bass makes the most delicious on the barbecue. It is a recipe by Jeroen De Pauw what he made for njam! De Smaaktoerist 3.0′, a well-known television program on Belgian TV.
4
Easy
20 minutes
Make sure the butter is at room temperature, then mix in the Zeeland Salt Wakame, lemon zest, garlic and chives. If necessary, season additionally with Sea Salt Pure and Sea Salt Black Pepper. Make a package out of aluminum foil. Insert the sea lavender, samphire, sea bass, white wine and a tablespoon of the herb butter. Finish with a pinch of Zeeland Salt Pure and Zeeland Salt Black Pepper. Then fold the packets completely closed and place on the barbecue. Test every now and then to see if the fish is done. You do this by unfolding the packets and feeling the structure of the fish. Is that the case? Then you can serve it right away.
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Photo credit: Kaat Bosch