Recipes
Salmon tartare with
La Baleine fine sea salt
For 2 people: - 8 ozs of salmon fillet, fresh, skinless and without bones- 2 onions- 2 tablespoons of olive oil- La Baleine fine sea salt- Ground black pepper

Advice: Put the salmon in the freezer for 15 minutes to harden its flesh. Begin by coarsely chopping the salmon, keep in a suitable container. Peel and finely chop the onions and add them to the salmon, also add a few pinches of sea salt to the mixture. Mix the preparation to obtain a consistent mixture. Adjust the seasoning if necessary. Set aside in the fridge for at least 1 hour. At the time of serving, coat each portion of steak with olive oil.
Salmon tartare with <br />La Baleine fine sea salt
Sea bream in salt crust
- 1 sea bream of about 2 lbs - 2 pounds of La Baleine coarse sea salt - Thyme, bay leaves, garlic and fennel

Draw the bream without opening it (via the gills). Insert the thyme, bay leaf, garlic and fennel via the fish's mouth. Spread a layer of the coarse La Baleine sea salt approximately 1/2 inch deep in a dish the size of the fish, place the fish on it and cover with the rest of the salt. Moisten with water. Put the dish in the oven at 400 °F for 20 minutes. Serve with rice.
Sea bream in salt crust
Vegetable lasagne
- 6 tomatoes - 4 zucchini - La Baleine fine sea salt, pepper, fresh basil, Provence herbs - Lasagne - 1 pound of grated gruyère cheese - 8 ozs of crushed strained tomatoes - 4 onions - 2 cups of bechamel

Peel and cut the onions, brown them until they are soft and add the tomatoes. Leave to simmer with the Provence herbs, the La Baleine salt and pepper. Then add the tomatoes, cut into rounds, the strained tomatoes and a teaspoon of granulated sugar. Simmer for 20 minutes on a medium heat. Once the mixture is ready, begin the preparation of the lasagne. In a large dish, place 1 layer of lasagne, 1 layer of bechamel, 1 layer of gruyere, and so on, not forgetting to add salt to each layer. Finish the preparation with a lot of cheese on the last layer. Cook in a hot oven (thermostat 7-400 °F), for 30 minutes. It's ready!
Vegetable lasagne
Chicken drumsticks in a bread crust
2 chicken drumsticks - half pound of bread - 2 eggs - 1/2 lemon - 3ozs butter melted - 2 tablespoons of tarragon - Flour - La Baleine fine sea salt, pepper

Begin by breaking up the bread into small bread crumbs. In a salad bowl, add the tarragon, the juice of half a lemon, the melted butter and the pepper to the bread. Mix everything and let it cool. Remove the skin from the drumsticks and roll in the flour, then in the eggs you have beaten in advance and then in the bread mix. Arrange them in an oiled dish and keep in the refrigerator for 1 hour. Then bake at 350 °F for 45 minutes. The crust should be golden brown and crispy. Enjoy!
Chicken drumsticks in a bread crust