Sea bream in a grey Guérande salt crust
Pour 6 personnes
Difficulté
Moyen
Préparation
45 min
Cuisson
35 min
Budget
Abordable
Ideal avec Ground salt
Ideal avec Moist coarse salt
Ingrédients
Pour 6 personnes
- 1 DORADE
- 1 KG LE GUÉRANDAIS COARSE GREY GUÉRANDE SALT
- 6 GREY SHALLOTS
- ½ GLASS CIDER VINEGAR
- ½ GLASS OF MUSCADET
- 500 G SEMI-SALTED BUTTER
- GROUND GUÉRANDE SALT LE GUÉRANDAIS
- PEPPER
Préparation
-
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.
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