Our recipes

TRESAL fine salt

1.5 kg silver-smelt fillets
350 cc milk cream
100 g grated Sardo cheese
500 g onions
500 g potatoes
2 garlic cloves
Tresal fine salt and pepper

Pour a small amount of oil into a dish and distribute evenly. Then place the silver-smelt fillets; season with Tresal fine salt, pepper and chopped garlic and parsley. Julienne onions and potatoes, season with fine salt and spread on the fish. Bake over moderate heat until potatoes are cooked, that is approximately for 45 minutes. Add milk cream and cheese and bake for 5 extra minutes. Serve hot