Sea bass in a Guérande salt crust
Pour 4 personnes
Difficulté
Facile
Préparation
60 min
Cuisson
1 h 10 min
Budget
Abordable
Ideal avec Moist coarse salt
Ideal avec Flavored salt
Ingrédients
Pour 4 personnes
- 1 BAR OF 1,2 KG
- 1.5 KG LE GUÉRANDAIS COARSE GREY GUÉRANDE SALT
- 12 BLACKMOUTIER POTATOES
- 3 EGG WHITES
- THYME, ROSEMARY, FENNEL, TARRAGON
- FIVE-BERRY PEPPER
- 6 GREY SHALLOTS
- ½ GLASS OF MUSCADET
- ½ GLASS CIDER VINEGAR
- 300G SEMI-SALTED BUTTER
- LE GUÉRANDAIS ORGANIC HERB GROUND SALT
- FRESHLY GROUND PEPPER
Préparation
-
Ask your fishmonger to gut the sea bass, but do not scale it.
Preheat oven to 210°C (Th.7). -
Fill the sea bass's belly with herbs (thyme, rosemary, fennel, tarragon) and a few peppercorns.
-
Mix the Le Guérandais coarse grey Guérande salt with the egg whites and pour half the mixture into a baking dish.
-
Place the fish on the bed of coarse salt and cover with the rest of the mixture to a thickness of half a cm.
-
Bake for 45 min.
-
Place the washed potatoes in a casserole dish with a lid.
Add a pinch of Le Guérandais coarse Guérande salt and two sprigs of thyme and rosemary.
Cook over low heat for 30 min. -
Meanwhile, prepare the sauce: peel and slice the shallots. Place in a heavy-bottomed saucepan with the vinegar and wine and reduce by two-thirds. Over very low heat, while whisking, gradually add the cold butter, cut into small pieces, to obtain a creamy sauce (be careful not to boil). Season with Le Guérandais organic herb ground salt and pepper.
-
Remove the sea bass from the oven and leave to rest for 15 minutes. Present the dish to your guests and cut off the crust at the table.
-
The crust should break cleanly with a knife.
Remove the fillets. Serve with beurre blanc and potatoes.