A lovely and delicate way to flavour savoury dishes.  Works well with other citrus-based fruits such as lemon or mandarin.

Finely grate the zest of 1 large orange (Valencian, or similar) onto a plate and leave out overnight to dry. Once completely dry place the zest into a mortar and grind to a fine powder with a pestle.

Stir in ½ cup (125ml) fleur de sel (Maldon flaked salt or similar is fine). Place in an air-tight container and use as needed.