Dorade en croûte de sel gris de Guérande

Sea bream in a grey Guérande salt crust

Name: Sea bream in a grey Guérande salt crust
Prep time: 45 min
Cook time: 35 min
Ingredients: 1 DORADE; 1 KG DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS; 6 ÉCHALOTES GRISES; ½ VERRE DE VINAIGRE DE CIDRE; ½ VERRE DE MUSCADET; 500 GR DE BEURRE DEMI-SEL; SEL MOULU DE GUÉRANDE LE GUÉRANDAIS; POIVRE

Personnes

Difficulty

Medium

Preparation

45 min

Cooking

35 min

Budget

Affordable

Idéal avec Ground salt

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Idéal avec Moist coarse salt

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Ingredients

1 DORADE
1 KG DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
6 ÉCHALOTES GRISES
½ VERRE DE VINAIGRE DE CIDRE
½ VERRE DE MUSCADET
500 GR DE BEURRE DEMI-SEL
SEL MOULU DE GUÉRANDE LE GUÉRANDAIS
POIVRE

Preparation

Gut the fish without scaling.
Line an ovenproof dish evenly with coarse salt, place the sea bream on top and cover with the same thickness of Le Guérandais coarse grey Guérande salt.
Place in the oven and bake for approx. 35 minutes at gas mark 7.
Finely chop the shallots and place in a heavy-bottomed saucepan. Add the vinegar and muscadet.
Bring to the boil and reduce gently until the shallots are cooked. Add butter in small knobs, stirring constantly.
To serve, break off the salt crust, remove the fish and remove the skin. Coat fillets with beurre blanc sauce.