Some of the fancier restaurants go that extra mile to present their spectacular food in spectacular plating arrangements. If you notice some shows on the Food Network or say on Iron Chef America, the attention paid to plating a dish is incredible. Flavored salts are one of those easy chef’s tricks that most home cooks don’t bother with…but why not? It is incredibly easy to do and it rachets up a dish or at least makes for interesting dinner conversation. Just place good kosher slat in a mini-blender with some fresh tarragon leaves and blitz until you have this nice green hued salt. I find tarragon pairs well with seafood dishes so you could serve this salt beside some cold lobster or shrimp with a salsa verde or other such concoction.
Instead of just dumping some of the kuhol in the previous post into a bowl, I placed a few pieces of kuhol on a rectangular Japanese ceramic plate, added a sprig of fresh tarragon and some tarragon salt…it looks so much more presentable and much more pricey… then you could follow that with some rare beef served with pink salt, some Black Paella with black salt…heehee, you get the drift! However, I have to say the tarragon salt didn’t really go very well with the kuhol sa gata; odd mix of flavors.At any rate, you can experiment with salt and lemon, lime or dayap rind, blitzed with chilli peppers, etc.