Young White Pine, bay laurel and organic lemon zest in a sea salt from northern Sicily. Both a seasoning and a cooking technique, the White Pine Salt Bake creates a crust around your fish, trapping in heat and moisture. It comes out in a lovely golden loaf presentable at any gathering. Tap it with the blunt end of a knife and remove the crust.
The young White Pine was foraged by Linda Hezel at Prairie Birthday Farm. It pairs nicely with the organic lemon zest and bay laurel producing an aromatic memoir of snow melt, mountain rivers under pine trees. Check out our blog to see what inspired this recipe.
Comes with detailed instructions.
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