Ocado to stock Himalayan Pink Salt

From this November Ocado will stock the Himalayan Pink Salt, Selected by Maldon which forms part of their Merchants Range (RRP £2.50).

This pink coarse rock salt from the foothills of the Himalayas has been prized for many centuries.  It can be used whole by adding to curries and sauces or can be put in a grinder for everyday use. Due to its pink hue, the ground salt is also a fantastic garnish for cocktails.

To celebrate this new stockist we have a new recipe from Romy Gill who uses the Himalayan Pink Salt in her Cornish Sea Bass recipe:

We are delighted to team up with Chef Romy Gill in cooking a delicious sea bass made with a flavour-packed spice blend using Himalayan Pink Salt, Selected by Maldon.

There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.

Ingredients

• Himalayan Pink Salt, Selected by Maldon 250g

• 1 whole Cornish sea bass, descaled and gutted

• 20ml olive oil

• 1 lemon, juiced

• 20g walnuts

• 6 large garlic cloves

• Large handful of coriander

• 2 tsp paprika

• 1 tsp ghee

• For the spice blend:

• 1, 1/2tsp Himalayan Pink Salt, Selected by Maldon

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp coriander seeds

• 6 whole black peppercorns

Here is how to make Romy Gill’s Cornish sea bass recipe…

Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.

How to make the spice blend

1. To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.

2. Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.

3. Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.

4. Rub well, and then drizzle over olive oil and the juice of one lemon.

5. Once the fish is evenly covered, leave in the fridge for one hour before cooking.

Cooking and dressing for the sea bass

1. To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.

2. While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.

3. Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.

4. Finally, add 1 tsp of olive oil and take off the heat.

5. When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all all over the top of the fish and serve straight away and enjoy!