Recipe for 6 people
- 1 sea bream
- 1 kg of Le Guérandais coarse Guérande salt
- 6 grey shallots
- ½ glass of cider vinegar
- ½ glass of Muscadet
- 500 g of semi-salted butter
- Le Guérandais Guérande salt
Empty the fish by the gills: do not de-scale it (ask your fishmonger)
Line an oven dish evenly with Le Guérandais coarse Guérande salt, place the sea bream on top and cover it with the same thickness of Le Guérandais Guérande salt.
Place in the oven for 35 minutes at Mark 7.
Chop the shallots very finely, place them in a thick-bottomed pan and add the vinegar and Muscadet.
Bring to the boil and reduce gently and completely so that the shallots are cooked. Add the butter in small knobs, stirring all the time.
To serve, break open the salt crust, take out the fish and remove its skin.
Serve the fillets coated with the white butter sauce