Originally Posted by foodguy
again, if it's seasoned correctly, why would you add more salt?
To add the raw taste of salt, which is nice, particularly with foie gras, and also the slight crunch of each crystal. At least this is how I use sea salt. Never to "finish" under seasoning, but to enhance proper seasoning.
Just for example, thanks to your continued mention of the technique, I have gotten into the habit of salting my chickens (and other birds) at least a day in advance. I found this creates an interior of perfectly seasoned flesh throughout, as opposed to if I salted at the last minute. However, after roasting, I always still season the bird's skin with fleur de sel, and if I happen to present the chicken sliced in two or three pieces, I will also season the sliced meat with fleur de sel. It is not to compensate for a lack of seasoning, because the chicken could be served without it and still taste delicious, but rather for the reasons I mentioned. The crystals of salt on the exterior of the meat help to create an impact of taste almost immediately upon the meat entering your mouth (go ahead, edina).