Sea Bream in Guerande Sea Salt Crust Recipe
Sea Bream in Guerande Sea Salt Crust
Flavors of Brittany
Total time: 30 to 60 minutes

Preparation time: 10-15 minutes
Cooking time: 35 minutes

Difficulty: Easy
Chef's Note

This cooking method not only offers a visual spectacle but also unrivalled cooking quality: these are the benefits of cooking à l'étouffée (the same principle as cooking en papillote, or in a parchment or foil package) but in a natural material, in this case Guerande coarse gray sea salt which is rich in trace elements. The salt crust seals and protects the foods like a shell, concentrating the flavors and cooking them in their own steam.

For 6 servings

- 1 kg (2 1/4 lb.) Le Guérandais coarse Guerande sea salt
- 6 French shallots
- 1/2 glass of cider vinegar
- 1/2 glass Muscadet (dry white wine)
- 500 g (18 oz.) half-salted butter
- Le Guérandais ground Guerande sea salt
- pepper
  1. Gut but do not scale the fish.
  2. Spread an even layer of coarse salt in a baking dish, place the fish on top and cover with an equal thickness of coarse gray Guerande sea salt.
  3. Place in a 200° C (400° F) oven and cook for about 35 minutes.
  4. Chop the shallots finely, place them in a heavy saucepan and add the vinegar and wine.
  5. Bring to a boil, reduce gently until the liquid has evaporated and the shallots are cooked. Whisk in the butter one piece at a time.
  6. To serve, break the salt crust, remove the fish and take off the skin. Spoon the beurre blanc over the fish fillets.
More recipe ideas

Collaboration: Le Guérandais / Canetti Conseil
Photo: Mixture

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